Khir
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Description
How to makeKhir?How to cookKhir?Learn the recipeKhirby vahchef.For all recipes visit vahrehvah.com146451. Pour Milk in the body of a pressure cooker, and bring it to a boil. Add the soaked Rice after draining all water. Stir and close the lid. After maximum pressure is developed, reduce heat and cook under pressure for 15 minutes. Remove cooker from heat and allow the pressure to subside, and then open lid and add Sugar, and resume heating, while stirring with an inverted ladle, so that the soft cooked Rice and Milk etc mix nicely, and at the same time it does not adhere to the bottom and cake. Add the mixed split Almond Kernels, Cashew Nuts, Raisins, Coconut shavings and Date slices, while continuing to stir with the inverted ladle. Cook for 10 minutes in all after the heating was resumed. 2. Now go on adding, while stirring with the ladle, the Milk Powder or #39;Khoya #39; mixed with water or Milk, to the boiling pudding and let cook for another 5 minutes, till a homogeneous #39;Khir #39; is ready. 3. Remove the cooker from the stove and add the Essence and Black Cardamon granules and stir again. Transfer the #39;Khir #39; to a Service Bowl, and garnish with prepared Almonds, Cashew Nuts, and Raisins, kept apart for this purpose. Sprinkle the granules of Green Cardamoms along with the Saffron stigmas, after moistening these a little. Generally #39;Khir #39; is served hot during winter and cold in summer, after refrigeration.
Ingredients
- → Green Cardamoms 5 Numbers.
- → Black Cardamoms 3 Numbers.
- → Musk Melon shelled Seeds 10 Grams.
- → Dry Coconut 50 Grams.
- → Dry Dates 50 Grams.
- → Raisins 25 Grams.
- → Almond Kemels 25 Grams.
- → Sugar 500 Grams.
- → Whole Milk Powder 8 Tablespoons.
- → Milk 1000 ml.
- → White Rice 150 Grams.
- → Cashew Nuts 5 Numbers.
- → Pistachio Nuts 10 Grams.
- → Saffron Springs.
Directions
1. Pour Milk in the body of a pressure cooker, and bring it to a boil. Add the soaked Rice after draining all water. Stir and close the lid. After maximum pressure is developed, reduce heat and cook under pressure for 15 minutes. Remove cooker from heat and allow the pressure to subside, and then open lid and add Sugar, and resume heating, while stirring with an inverted ladle, so that the soft cooked Rice and Milk etc mix nicely, and at the same time it does not adhere to the bottom and cake. Add the mixed split Almond Kernels, Cashew Nuts, Raisins, Coconut shavings and Date slices, while continuing to stir with the inverted ladle. Cook for 10 minutes in all after the heating was resumed. 2. Now go on adding, while stirring with the ladle, the Milk Powder or #39;Khoya #39; mixed with water or Milk, to the boiling pudding and let cook for another 5 minutes, till a homogeneous #39;Khir #39; is ready. 3. Remove the cooker from the stove and add the Essence and Black Cardamon granules and stir again. Transfer the #39;Khir #39; to a Service Bowl, and garnish with prepared Almonds, Cashew Nuts, and Raisins, kept apart for this purpose. Sprinkle the granules of Green Cardamoms along with the Saffron stigmas, after moistening these a little. Generally #39;Khir #39; is served hot during winter and cold in summer, after refrigeration.