The months of October and November are full of festivals with number of feasting opportunities. Now, when we talk about Indian festivals, sweets are a must to be made at home or brought from the market to relish and celebrate. Barfi, shahi tukda, jalebi, malpua, phirni, kheer, etc are to name few of the delicacies out of which I thought to make Kheer the unusual style. Here I have added dried Desi Gulab (edible Rose) petals in kheer, which can be made with very simple steps and the outcome is divine…….
1½ litre, full cream milk
1/3 cup, rice, soaked for 30mins
1½ cup, edible rose petals, dried
3 tbsp, cashew nuts, coarsely crushed
½ cup, sugar (you may add more as needed)
½ tsp, green cardamom powder
Pinch of saffron
Slivered almonds and pistachios
Dried rose petals
In a heavy bottom pan, bring the milk to boil. Simmer on a low heat till the milk is reduced to ¾ of
the original quantity.
Add rice and simmer for 15 minutes. Keep stirring intermittently.
Add crushed rose petals, crushed cashew nuts, cardamom powder and cook till the milk reaches the consistency of a kheer (reduced to half of the original quantity). Keep stirring intermittently to avoid burning.
Now, finally add sugar and saffron, simmer for another few minutes till the sugar is dissolved well.
Take it off the stove and cool it for sometime. Chill it for few hours in refrigerator.
While serving, garnish with slivered almonds, pistachios, rose petals and saffron. Enjoy !!
If dried petal are not available, you can also use fresh petals, but use the organic rose which is available in local market, do not use the hybrid ones.