Matar Ki Kheer

Ingredients                 

• 1 cup shelled green peas (matar), boiled and cooled            
• ½ cup ghee                    
• 1¼ litres milk, boiled                    
• ½ cup sugar                    
• ½ teaspoon green cardamom powder        
• 20-25 raisins                     
• 20–25 pistachios, blanched, peeled, and slivered + for garnish            

Method

1. Put green peas in a grinder jar and grind. Add ¼ cup water and grind to a fine paste.  
2. Heat ghee in a deep thick-bottomed pan, add green peas paste and saute for 2-3 minutes, stirring constantly.
3. Add boiled milk, mix well and bring the mixture to a boil. Cook on low heat, stirring continuously, till the milk is reduced to half.
4. Add sugar and mix well and cook for 1-2 minutes. Add green cardamom powder, raisins and pistachios and mix well and cook for about 3-4 minutes on low heat, stirring continuously.
5. Take the pan off the heat and let the kheer cool down to room temperature. 
6. Transfer it into serving bowls and serve at room temperature or chill in the refrigerator and serve garnished with pistachios.
7. Chef’s tip: 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 with green peas.  However disclose it later to prompt people to try a second helping.