Ingredients:
Instructions:
1) In a blender, add the rice and ½ cup of milk and grind them together.
2) Add 6 cups of whole milk, 2 cups of half and half and 2 cups of whipped cream in a pan and bring it to boil.
3) Add the grinded rice and milk in the pan and stir well.
4) Mix saffron with 1 tablespoon of milk in a cup.
5) Add the saffron milk to the boiling milk.
6) Stir well and add the sugar.
7) Add the cardamom powder and cook slowly on low heat for 45 minutes.
8) Add the pistachios, almonds, thandai masala powder to the milk and cook on medium heat for 30 minutes or until the rice has fully cooked.
9) Keep stirring the pan to make sure that the milk does not stick at the bottom.
10) Let the kheer cool down and add the rose water and mix well.
11) Garnish with chopped nuts and serve.
Ingredients
Directions
1) In a blender, add the rice and ½ cup of milk and grind them together.
2) Add 6 cups of whole milk, 2 cups of half and half and 2 cups of whipped cream in a pan and bring it to boil.
3) Add the grinded rice and milk in the pan and stir well.
4) Mix saffron with 1 tablespoon of milk in a cup.
5) Add the saffron milk to the boiling milk.
6) Stir well and add the sugar.
7) Add the cardamom powder and cook slowly on low heat for 45 minutes.
8) Add the pistachios, almonds, thandai masala powder to the milk and cook on medium heat for 30 minutes or until the rice has fully cooked.
9) Keep stirring the pan to make sure that the milk does not stick at the bottom.
10) Let the kheer cool down and add the rose water and mix well.
11) Garnish with chopped nuts and serve.