Recipe : Kesaria Kheer
Preparation Time : 30 minutes
Serves : 4
Basmati or polished rice – 2 tbsp
Milk – ½ litre
Sugar – 6 tbsp
Saffron – few threads
Green cardamom pods – 2 to 3 (crushed)
Nutmeg – ½ tsp
Sliced almonds and chopped pistachio to garnish – 2 tbsp
Wash and soak rice for 15 to 20 minutes.
Soak saffron in 2 tsp lukewarm milk and keep aside.
Pour the milk in a thick bottomed pan.
Heat on medium flame for 1-2 minutes.
Drain the water from the rice and add it to the milk.
Boil on low flame stirring it continuously for 15-20 minutes till the rice is well cooked.
Now add sugar, saffron, cardamom and nutmeg and cook further for 10 minutes on low flame till you get a creamy consistency.
Serve garnished with almonds and pistachio.