| Benarasi
Kheer recipe- (Serves 6-8)
Cooking time - 35 min |
 1
kg/6cups milk
½ cup rice
½ tin condensed milk
10-15 almonds (blanched & chopped)
10-15 raisins (soaked in water & squeezed)
2-3 green cardamom (chhoti illaichi) (powdered)
1 tsp saffron (kesar) - optional
| 1. |
Micro
high uncovered milk and rice 20 minutes. Stir once after 8 -
10 minutes. |
| 2. |
Add
condensed milk and saffron. Mix well. |
| 3. |
Micro
high uncovered for 10 minutes. Stir in between. |
| 4. |
Micro
at 50% power for 5 minutes. |
| 5. |
Remove
from microwave and mash well with a potato masher or a ladle
to break the rice grains. |
| 6. |
Add
almonds and raisins. |
| 7. |
Cool.
Add cardamom powder. |
| 8. |
Chill
and serve. |
Tip
gajar ka halwa indian recipe - Use a 10" round, 5"deep dish. Blanch the almonds
in the microwave. Simply put them with some water in the
microwave for 3 min. Kheer becomes thick on cooling. Extra
milk may be added to thin it down.
Similarly you can make kheer of semolina (suji), vermicelli
(seviyan) |
|
| Gajar
Ka Halwa recipe - (Serves
5-6) Cooking time - 37 min |
½
kg carrots (grated)
1 ½ cups milk
½ cup powdered sugar
½ cup/100 gm khoya (grated)
1 tbsp desi ghee
some chopped nuts
| 1. |
Mix
grated carrots and milk. |
| 2. |
Micro
high uncovered for 15 minutes. Mix once every 5 minutes. |
| 3. |
Add
sugar and khoya. Mix well. |
| 4. |
Micro
high uncovered for 10 minutes. |
| 5.
|
Add
ghee. Mix well. Micro high for 7 minutes. |
| 6. |
Mix
chopped nuts. Serve hot or cold decorated with nuts. |
| Tip
- Use a 10" round, 5" deep dish |
|
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