Ingredients:
- Almonds - 1 cup
- Milk - 1 liter
- Sugar - 1 cup
- Elachi powder - 1/2 teaspoon
- Saffron - few strands
Preparation:
- Soak almonds in hot water for about 2 hours.
- Drain the soaked almonds and peel the skin off and grind them in to a smooth paste using enough milk.
- Heat the remaining milk in a heavy bottom pan, when milk boils pour the ground almond paste and stir well.
- Now add the sugar and saffron and let it boil for a minute and reduce the flame.
- Now add the elachi powder it will enhance flavour.
- Allow the mixture to cook until the kheer turns thick.
- Then remove from heat and serve kheer cool or warm.
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