Mewa ki kheer (rice pudding)
Sundus Khan
ingredients
- 1 tsp Ghee
- 50g Basmati rice, soaked for an hour, drained
- 1.5 litre Milk
- 3 tbsp whole almonds, ground to a paste
- 100g Sugar
- 50g fresh coconut, grated
- 25g raisins
- 50g chironji nuts, (optional)
- 50g pistachio nuts, cut into slivers
- 50g blanched almonds, cut into slithers
- 1/2 tsp Green cardamom pods, seeds ground
- 2 tsp kewra essence
- silver or gold leaf, to decorate
directions
- 1
1. Heat the ghee in a pan. Add the soaked rice and cook, stirring, for 2-3 minutes. Add the milk and cook over a low heat for an hour until the rice absorbs the milk and the kheer thickens.
- 2
2. Stir in the almond paste, sugar, coconut, raisins, chironji, pistachios and almond slithers. Cook for a final couple of minutes until the sugar is dissolved.
- 3
3. Remove from the heat and stir in the ground cardamom and kewra essence. Cool and chill.
- 4
4. Serve chilled in individual dishes, decorated with silver leaf.
Source: Gunjan Goela
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