Beer makes batters better, meat more tender, and sauces more flavorful.
Badami Kheer
- add review
- #15203
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 quarts fresh, whole milk
1/2 cup long-grain white rice (basmati is best)
3/4 cup granulated sugar
1/4 cup whole milk powder (this helps to thicken the kheer)
1/8 teaspoon ground cardamom
1 pinch saffron (optional)
directions
Heat the milk in a deep pot while stirring constantly. Use only medium heat or it will very likely burn! When the milk comes to a boil add the (washed) rice. Continue stirring.
When the milk starts to noticeably thicken, add the milk powder. Keep stirring. Check the rice after about 20 minutes. When it seems fully cooked (tender to the bite), add the sugar. Cook for another 10 minutes (with constant stirring). The milk should be quite obviously thickened by this time.
Mix in the cardamom and saffron. Remove from heat. The kheer will thicken as it cools. You may serve it warm, at room temp, or chilled, however you prefer (try it all three ways!).
added by
amandarfr
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more indian recipes
reviews & comments
January 16, 2013
MAde kheer for the first time ( and am a 33 yr old Indian !!) - Hubby simply adored it - just like Ms's. The ultimate compliment ! Thanks sooooooo much!