De-constructed Kheer
Prep. : 15 Mins
Cook. : 45 Mins
Total Time :
60 mins
Cuisine : Indian
Milk – one litre
Cardamom(elaichi) – 3-4 pods
Ghee – 1 tbsp
Cloves – 2-3
Small cinnamon stick – 1 inch
Almonds & cashews (blanched) – 1/4 cup
Leftover Rice – 1 cup
Sugar – 1/4 cup
Pistachio Powder – 1/4 cup
Carrot powder – 1/4 cup
Desiccated coconut – 1/4 cup
- Boil one litre milk along with elaichi pods. Keep stirring in between to avoid it sticking to the bottom.
- On another pan, heat 1 tbsp ghee. Add cloves, cinnamon stick, elaichi. Once they are fragrant, add chopped almonds & cashews.
- Toss them a little, but make sure they don’t turn brown. Now in goes the rice along with tbsp of sugar. Give everything a good mix.
- Remove & let it cool completely. You can put it in the refrigerator & let it cool for at least 5-6 hours or overnight.
- Meanwhile the milk would have reduced to half. At this stage add the sugar & again cook till it thickens. Remove & let it cool completely.
- Now for the green color, add pistachios to a baking tray & dehydrate them. Cool & blend to a fine powder.
- For the orange color, grate a carrot, add to a baking tray & dehydrate. Cool & blend to a fine powder.(The dehydration process would take around 10 mins in an oven)
- Now take the rice mixture & make small balls out of it. Use water if the mixture sticks to your hands.
- Roll each of the balls in the tri color respectively.
- In a shot glass, add the thickened milk. Place the colored balls on the top & serve immediately.
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