Diwali Kheer

2012-11-13
  • Yield : Bowls
  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 20m
  • Ready In : 60m

It’s Diwali here in India; the festival of lights. Fairy lights sparkle everywhere; trees, streets, homes and stores are lit up in their brightest hues. Fireworks explode everywhere, admittedly not everyone’s cup of tea. But certainly the festivities are in the air and it’s tough to get any work done, even if you want to!

And then there are the sweets and the snacks, called ‘faraal’. Irresistible! Mouthwatering sweets take the limelight and for a change you just need to forget about the calories and indulge. Here are a couple of special recipes.

Ingredients

  • 1 litre milk
  • 200 grams rice
  • A pinch of Saffron Threads, soaked in a little hot milk
  • 3/4 cup Sugar or to taste
  • Almonds (blanched and slivered)
  • Cashews, finely chopped
  • 4-5 Cardamom pieces, crushed
  • Raisins

Method

Step 1

Soak the rice at least half an hour before hand.

Step 2

Put the milk in a pan and let it come to a boil. Then keep the flame low and cook, stirring continuously as it thickens.

Step 3

Add the sugar, and stir till it is totally melted.

Step 4

Now add the rice and let it cook on low heat.

Step 5

When cooked through, garnish with the nuts and cardamom.

Step 6

Serve hot or cold.

 

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