Sunday, 8 April 2012

Cashewnut Kheer

Cashewnut Kheer

Serves: 4


1 litre milk

3/4 cup cashew nuts soak for 3-4 hours in warm water

1/2 cup sugar

1 tsp. each almonds & pistachios, slivered thinly

1/4 tsp. cardamom powder

1/4 tsp. saffron, soaked in a tbsp. hot milk

Preparation method:

Prep: 4 hours | Cook: 30 mins | Extra time: 30 mins, soaking

1. Rub saffron with pestle till dissolved, keep aside.

2. Drain water from cashew nuts, grind to a smooth paste, saving some for garnish.

3. Put milk to boil in a large heavy pan

4. Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.

5. Add cashew nut paste, stir and resume boil, simmering on low for 2-3 minutes.

6. Add slivered dry fruit, mix, take off fire.

7. Pour into individual bowls.

8. Pour into individual bowls.

9. Sprinkle bits of cashew on each.

10. Spray some saffron milk on top, with a small kitchen brush or with hands.

11. Serve hot, and fresh.

Keep in fridge to drink it next day

No comments:

Post a Comment