There is no denying the fact that desserts and sweets play an important part of the Indian cuisine. By and large, Indian confectionery is made with sugar, milk and khoya as the standard ingredients, and this is exactly where we bring a twist to the regular kheer recipe. We thought of making the dish healthier by replacing sugar with jaggery, but without compromising on the taste. The best part? This kheer is versatile enough to be had chilled in sweltering summers and hot in bone clattering winters.
|Serves||Preparation Time||Cooking Time|
|6 People||25-30 Minutes||25-30 Minutes|
- 2 cups dalia, cooked (broken wheat)
- 1 cup jaggery, grated
- 1 cup milk
- 1 cup freshly grated coconut
- 1/3 cup condensed milk
- 6 cardamoms, powdered
- 2 tbsp almonds, sliced
- 6 raisins
- 6 broken cashew nuts
- Pistachio powder
- 2 tbsp ghee
Pressure cook dalia for 2 whistles. Once the cooker cools down, strain the excess water and keep aside.
In a pan, add 1 tbsp ghee and add dalia and sauté for 2-3 min.
In another bowl, combine the condensed milk, 1/2 cup milk, cardamom powder, grated coconut and jaggery. Mix well until properly combined.
Now, add this above mixture to the sautéed dalia and cook on a medium flame for 15-20 mins while stirring continuously.
Meanwhile, heat 1 tbsp ghee in a small pan and add cashew nuts, raisins and almonds and saute for a minute and keep aside.
Add these nuts to the kheer and mix well.
You serve this dish as a hot mithai or keep in the fridge to cool and serve.
Make sure you garnish it with crushed almonds or pistachio before serving.
|Calories||1492 K cal|
|Total Fat||72.7 g|
|Total Carbohydrates||45.2 g|