Method:
- Soak Basmati rice for 15 minutes, drain and coarsely grind.
- Blanch almonds and pistachios. Remove skin and slice finely. Keep aside for
garnish.
- In a deep pan, pour milk and boil for 10 minutes stirring continuously so
that the skin does not form on top. Add in coarsely ground rice and cook till
the rice granules are soft.
- Also add in the khoya, sugar, chopped lychees and stir for two minutes.
- Sprinkle in green cardamom powder and rose water. Remove from heat.
- Cool the kheer and pour in individual serving bowls. Sprinkle with sliced
almonds and pistachios. Serve chilled.
Serves: 6-8 Preparation time: 30-40
minutes |