Wednesday, June 11, 2008

Kesari Mishthan

For the Sweet-Series Event of TOI
SWC UP/ Awadh

Mixed rice varieties event

3 Cups full cream Milk (Whole Milk)
1/4 cup Sugar
1/4 cup Rice
1/2 cup Condensed Milk
2 tbsp. Golden Raisins (Kishmish)
Small Piece of Nutmeg, powdered
5-10 Almonds, blanced and silvered
4 green cardamoms powdered
1/2 tsp saffron threads soaked in little warm milk

1. Wash and soak rice in 1/2 cup of water for 1 hour. Cook the rice in the same water until the rice is fully cooked and water has dried up.
2. To the cooked rice add milk. when the milk starts boiling, simmer and leave the kheer to cook till the milk starts thickening, stirring occassionally. Mash the rice a liitle, add sugar and condensed milk.

3. Add raisins, almonds and saffron. Boil the mixture one more time. Remove from flame, add cardamom powder and nutmeg powder.

4. Keep aside. Allow to cool and then referigerate. Serve well chilled.

Note : Left over boiled rice can be used in place of uncooked rice. But make sure the leftover rice should not have salt in it.


notyet100 said...

ks delicious,..

easycrafts said...

Thats the first sweet rice variety for me...thanks a lot

Haripriya Reddy said...

Wow...this is so yummy!

Prajusha said...

this looks mouthwatering

Sunanda said...

It looks yummmy! I will definitely try this. Do visit my blog also.

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