KHEER PAATHSHALA

Preparation time 15 minutes

Cooking time 35-40 minutes

Serving 4

Ingredients

For Kheer

50-60 gm Short grain rice (Kolum, Sona masuri), washed & soaked , चावल

1 ltr Milk , दूध

Few Vetiver roots , खस की जड़

100 gm Sugar , चीनी

Almond, sliced , बादाम

For Phirni

50 gm Short grain rice (Kolum, Sona masuri), washed & dried , चावल

1 ltr Milk , दूध

1/2 cup Milk , दूध

1 tsp Saffron , केसर

100 gm Sugar , चीनी

Pistachio, sliced , पिस्ता

For Gulatthi

1 cup cooked Rice , पके हुए चावल

1/2-3/4 cup Water , पानी

3/4-1 cup Milk , दूध

2-3 Green cardamom, crushed , हरी इलायची

3/4-1 cup Sugar , चीनी

2 tbsp Rose water , गुलाब जल

Dried Rose petals , सूखे हुए गुलाब की पंखुड़ियां

Process

For Kheer

In a kadai add milk bring it to a boil then add the washed & soaked rice. Let it cook on medium heat for some time then add the vetiver roots in a muslin cloth and continue cooking until the rice has cooked properly. Remove the roots from the kheer and add sugar in it, stir it properly and give it one last boil then switch off the flames. Serve hot or cold and garnish with sliced almonds

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