Kheer

INGREDIENTS

½ cup rice

2 tbspn sabudana(sago)
2 Litres whole milk
14 tbsp. sugar (or to taste)
2 pinches saffron
¼ tsp. elchi powder/cardamom powder

2-3 pinches of nutmeg powder

2-3 dried dates(khareek)
mixed nugs (flaked almonds and pistachios)

Method

Kheer

Soaked rice and Sagu seeds for about an hour & grind it in a mixie to a paste

On the other hand place heavy bottom vessel on gas pour 2 litres of milk let it cook for about half an hour. Add cardamom, nutmeg powder a pinch of the saffron & dried dates then bring to a boil, keep the heat on very low give it a gentle stir until the milk is reduce one n three fourth.

Add the sugar bring to a boil but on low heat, then add paste of rice & sagu let it cook keep stirring it .Once the milk thicken add mixed nuts. Switch off, garnish with flaked almonds and pistachios, and some crispy pooris on the side. ENJOY!! 

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