Saavan da mahina te kheer!
1/4 cup rice (Basmati)
1 ltr whole milk
1/2 cup condensed milk
1/4 cup sugar (adjust to taste)
5-6 crushed and powdered green cardamom seeds
20-22 sliced almonds
1 tablespoon sliced dry coconut
Prefer to use a non-stick frying pan to make kheer or a heavy bottomed pan.
Wash rice, changing water until the water appears clear.
you can also soak the rice in water for 30 mins.(optional)
Put milk into the pan and when it reaches boiling level, low the flame and add rice.
Cook until the rice is tender and the milk is creamy and reduced a little. Stir often to ensure the milk does not burn in the bottom of the pan.
Also scrape the sides of the pan often and add it to the simmering milk.
Do not cover the pan while cooking.
Add sugar, condensed milk, and cardamom powder.
Allow it to simmer on low flame for 12-15 mins, depending upon the creamy thickness of milk.
Turn off the gas and add sliced almonds and diced dry coconut.
Cover the pan and let it stay till it comes to room temperature.
As kheer cools of it will become thicker in texture.
If kheer is to be served cold, keep it in refrigerator for some time.
Some people prefer to have it warm, if so, serve at room temperature.
Saffron strands, pistachios are optional but can be added.
To add saffron strands, mix saffron strands in a tablespoon of warm milk and add to milk rice mixture at the cooking time.
Rice can be replaced with Vermicelli also.
TASTE OF KHEER DEPENDS UPON TWO THINGS:
1.THICKNESS OF MILK. WHICH IS ATTAINED BY COOKING MILK AND RICE ON VERY LOW FLAME FOR A LONGER TIME TILL RICE STARTS MELTING IN MILK.
2. CRUSHED GREEN CARDAMOM POWDER AND SUGAR.
Rest everything is optional in traditional punjabi kheer