Ingredients
• Pressed rice (poha) 1/2 cup
• Milk 3 cups
• Almonds,slivered 8
• Pistachios,slivered 12
• Saffron (kesar) a pinch
• Ghee 2 tablespoons
• Green cardamom powder 1/4 teaspoon
• Condensed milk 200 grams
Method
Heat the milk in a deep non stick pan. Place the poha in a sieve and pour water over it to moisten the poha. Slice the almonds and pistachios finely. Mix the saffron with a little hot milk in a small bowl. Heat ghee in a non stick frying pan, add almonds and pistachios and fry till golden. Set them aside in a small bowl. When the milk begins to boil, add the poha and stir well. Add green cardamom powder and mix. Add condensed milk and mix well. Add the saffron milk and mix well. When the kheer comes to a boil again, add the fried almonds and pistachios. Serve hot or chill and serve.
• Pressed rice (poha) 1/2 cup
• Milk 3 cups
• Almonds,slivered 8
• Pistachios,slivered 12
• Saffron (kesar) a pinch
• Ghee 2 tablespoons
• Green cardamom powder 1/4 teaspoon
• Condensed milk 200 grams
Method
Heat the milk in a deep non stick pan. Place the poha in a sieve and pour water over it to moisten the poha. Slice the almonds and pistachios finely. Mix the saffron with a little hot milk in a small bowl. Heat ghee in a non stick frying pan, add almonds and pistachios and fry till golden. Set them aside in a small bowl. When the milk begins to boil, add the poha and stir well. Add green cardamom powder and mix. Add condensed milk and mix well. Add the saffron milk and mix well. When the kheer comes to a boil again, add the fried almonds and pistachios. Serve hot or chill and serve.
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