An Indian-originated sweet dessert that serves well with puri, faratha or dhul puri… An all time favourite for some!
Ingredients:
- 1 cup uncooked rice
- 1 1/2 cups powdered milk
- 1 1/4 cups granulated white sugar
- 2 tbsp sagoo
- 1 tbsp vanilla essence
- 3-4 cardamon (elaiti)
- 1/2 stick of cinnamon
- Lots of water
Preparation:
- Wash the rice, throwing away the water twice and covering the rice with water the third time (3 times volume of rice)
- Over a medium high stove, put the rice with the water, cinnamon and cardamon to boil and cook. Cover with a lid and uncover when the water level starts to rise. Add the sagoo halfway through.
- Let this cook for about 25 mins, until the rice is very soft. Add more water if needed (2 more cups)
- Remove the cardamon and cinnamon if possible and mash the cooked rice using a potato masher.
- Then add the milk, vanilla and sugar and reduce heat to low. Stir continuously to mix properly and prevent burning.
- Once the excess water has evaporated and the milk has been well taken up by the rice, turn off heat and cover. Kheer is ready!
