Green peas shelled
1 1/4 litres
Green cardamom powder
Wash and boil green peas for five minutes. Refresh in cold water and grind to a fine paste. Heat ghee in a thick-bottomed pan, add green peas paste and cook for a few minutes, stirring constantly.
Keep aside. Boil milk and add milk to cooked green peas paste. Bring it to a boil. Cook on low heat for fifteen to twenty minutes or till the milk is reduced to half.
Add sugar, green cardamom powder, raisins and pistachios. Cook for about eight to ten minutes on low heat, stirring continuously. Take off the heat and allow it to cool. Keep it in the refrigerator. Serve chilled.
When you serve Matar ki Kheer, initially serve it as Pista Kheer, as most people are not very receptive to the idea of eating kheer made out of green peas. However disclose it later to prompt people to try a second helping. - See more at: http://www.sanjeevkapoor.com/matar-ki-kheer---khazana-of-indian-recipes.aspx#sthash.fezL5RDl.dpuf