Kunda kheer recipe
For preparing Kunda Kheer, a base is made by grinding soaked rice, rusk and milk together. Kunda Kheer also calls for khoya, which brings richness to the dessert.
Ingredients
- 1/4 cup rice
- 2.5 cup milk
- 1/2 cup milk powder
- 2 suji rusk
- 1/3 cup sugar
- 15-20 strands of saffron
- 1/4 tsp cardamom powder
- Few drops of kewra or rose water
- 1 tbsp desi ghee
- 2 tbsp nuts of your choice (we used almonds, cashews, pistachios and chirongi)
- Silver varq for garnish (optional)
Instructions
- Wash and soak 1/4 cup rice for 2-3 hours.
- Drain the water from the rice and add rice to the blender.
- Also add 1/2 cup milk, 1/2 cup milk powder, 15-20 saffron strands and 2 suji rusks.
- Grind to a coarse texture and keep aside.
- Add 1 tbsp desi ghee in a heavy bottomed pan.
- Add chopped nuts and roast them until slightly brown.
- Take the nuts out of the pan.
- Add the grinded mixture to the pan.
- Add 2 cup of milk and stir.
- Let milk simmer on low heat.
- After 5-10 minutes, milk will thicken.
- Add 1/3 cup sugar and mix.
- Let sugar dissolve completely and let milk thickens more like a porridge.
- Add 1/4 tsp cardamom powder, few drops of kewra water and half of the roasted nuts.
- Give them a good mix.
- Transfer the kheer into a kunda/earthen pot. If you don't have kunda, drop the kheer in any bowl.
- Garnish with leftover nuts and silver varq.
- Put a tight lid and place the kheer in refrigerator when it comes to room temperature.
- Serve chilled.
Notes
In place of milk powder, you can also add khoya/mawa direct in the milk while making kheer.