Chawal ki kheer

Chawal ki kheer
Festival Cooking Series: Event for Ganesh Chaturthi
This is my entry to the festival food event- Ganesh Chaturthi hosted by Latha Narasimhan of “yum blog”.

Rice- ½ cup
Milk- 2 liter
Sugar- 50 gm. Or to taste
Almonds- 2 tbsp skins removed (blanched) and chopped/sliced
Pistachios-2 tbsp peeled and chopped (optional
Raisins- 2 tbsp
Cardamom pd- ¼ tsp
Rose water- 1 tsp (or few drops rose essence)
Few strands saffron
Ghee- 1 tsp

Clean, wash and soak rice for 1/2-1 hour.
Soak almonds and pistachios in hot water for 1/2 hour. This will loosen the skins. You can do this quickly by microwaving them on full for 2-3 minutes. Peel skins off and chop them.
Heat ghee in a heavy bottomed pan and fry rice for 5 minutes. Add milk and bring to boil.
Turn heat down and cook until rice is well cooked and the kheer has reached correct consistency, like thick custard. Add sugar, cardamoms and saffron stir thoroughly.
Add nuts & sultanas, saving a few for garnish.
Place in a serving dish and garnish with a few chopped nuts.

Serve hot or chilled.
Add rose water when serving cold for extra taste.

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