Shadiyon Wali Kheer
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Ingerdients:
1: rice 100g (washed & soaked for 3 hours)
2: almonds 35 (remove skin)
3: pistachio 35
4: milk 200ml
5: custard 3 tsp & milk 1 cup (mix)
6: milk 1 & 1/2 litre
7: green cardamom powder 1 tsp
8: sweetened condensed milk 250g (to) 397g
9: almonds & pistachio 10 each (crushed)
10: cream 150ml
Recipe:
1: in a blender add rice, almonds, pistachio and milk 200ml grind till smooth.
2: mix custard powder and milk, keep aside.
3: heat milk and add the rice mixture, cook on high flame for 3 to 4 minutes and then cook on low to medium till the rice is tender, keep stirring.
4: add green cardamom mix well.
5: now add the custard and milk mixture and keep stirring so lumps are not formed on medium flame.
6: add sweetened condensed milk mix well till starts to get thick (if diabetic at this stage add low sweetners).
7: leave to cool and then add cream, mix well and keep in fridge to cool.
8: garnish with almonds & pistachio.
9: serve and enjoy.
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5: Chutney, Raita & Salad Recipes
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