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This shahi kheer is royal in its all ways.Cooked rice with full cream milk and evaporated milk make this delicious and addition of nuts and saffron enhance it's flavours and make it royal.
Do try and give me your feedback 😊
So let's get started 😉
Ingredients:
Milk 2 & 1/2 litter
Rice 3/4 cup wash and soak for half hour
Sugar 1 cup (or adjust according to your taste buds)
Evaporated milk 1 tin / 385ml
Almonds 3 tbsp
Cashews 3 tbsp
Pistachios 3 tbsp
Saffron a pinch (soak in 3 tbsp of warm milk)
Method:
In your cooking pot add milk and rice when it comes to boil slow the flame and let the rice cook completely in milk in that time keep stirring will take approximately 30 mints or more keep on eye.
Then add sugar and evaporated milk stir well and cook for more 15 mints
When kheer becomes thick like custard add nuts and saffron stir well off your flame let it cool and serve.
NOTE:in case of thick (khalis) milk or your are using Olpers or any tetra pack milk then add 2 cups of water with milk then cook.
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| In hot milk add rice. |
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| Add green cardamom and cook until rice cooked. |
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| Pour in evaporated milk. |
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| Add sugar mix well and cook. |
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| When kheer thickens add nuts and saffron mix well & serve hot or cold. |
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