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| Main ingredients | Chickoos, Full fat milk, Basmati rice, Sugar, Cashewnuts, Pistachios, Almonds, Green cardamom powder |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8-10 medium chickoos, peeled, seeded and cut into wedges + for garnish
- 4 cups full fat milk
- 2 tablespoons basmati rice, soaked for 20 minutes and drained
- ¼ cup sugar
- 2 tablespoons chopped cashewnuts
- 2 tablespoons slivered pistachios
- 2 tablespoons slivered almonds + for garnish
- ½ teaspoon green cardamom powder
- Blanched and peeled pistachio slivers for garnish
Method
- Pour milk into a deep non-stick pan and bring it to a boil. Reduce heat to low and continue to cook, stirring occasionally, till milk reduces to half.
- Meanwhile, transfer chickoo wedges into a mixer jar and puree finely.
- Similarly, transfer rice into a mixer jar and grind coarsely. Transfer this into the reduced milk and cook, stirring continuously, till the rice is cooked completely. Add sugar, mix and cook till the sugar melts and mixture thickens.
- Add cashewnuts, pistachios and almonds and mix well. Add green cardamon powder, mix well and continue to cook for 2-3 minutes. Switch the heat off and allow to cool slightly.
- Heat ghee in a non-stick pan, add the chickoo puree and sauté for 1-2 minutes. Add this to the milk mixture and mix well.
- Transfer the kheer into a serving bowl, garnish with chickoo wedges, blanched pistachios and almond slivers and serve.
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