Kheer Recipe With Khoya Badam



Here's a recipe for Kheer with rice and Khoya Badam:


Ingredients:


1/2 cup Basmati rice (washed and soaked for 30 minutes)

4 cups milk

1/2 cup khoya (milk solids)

1/4 cup chopped almonds (badam)

1/2 cup sugar (adjust to taste)

1/2 teaspoon cardamom powder

A pinch of saffron strands (optional)

Instructions:


In a heavy-bottomed pot, Add the soaked rice and pour milk, let it come to a boil. Reduce the heat to low and allow the rice to cook in the milk until it becomes soft and the kheer thickens. Stir occasionally to prevent sticking.


While the kheer is cooking, prepare the khoya by grating it or crumbling it into small pieces.


Once the rice is cooked and the kheer has thickened to your desired consistency, add the sugar and stir until it dissolves completely.


Now, add the chopped almonds and cardamom powder to the kheer and mix well.


Finally, add the khoya and gently stir it into the kheer. Allow it to simmer for a few more minutes until the khoya blends in and the kheer reaches your preferred thickness.


If using saffron, soak a few strands in warm milk and add them to the kheer for added flavor and color.


Turn off the heat and let the kheer cool down to room temperature.


Once cooled, transfer the kheer to serving bowls and garnish with some more chopped almonds or saffron strands if desired.


Your delicious Kheer with rice and Khoya Badam is ready to be served. Enjoy!

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