Saturday, June 4, 2011

Kaddu ki kheer

  1. Milk (full fat)1 liter
  2. Kaddu(pumpkin) 1 Medium(grated)
  3. Khoa 50grms
  4. Cashewnuts(kaju) 1 mutthi(handful) grind to paste
  5. Basmati rice 1 mutthi(handful)(soak in water for 30mins)
  6. Elaichi powder pinch
  7. Saabudana 3tbspns(saoked for 20mins)
  8. Sugar to taste
  9. Green colour 2-3drops
  10. Vanilla essence 1tspn
  11. Saffron(zafran) few strands
  12. Almonds cut finely for garnishing(soak them a day before)
  1. Boil grated kaddu in water or milk to almost done.
  2. Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
  3. Boil milk and add cashewnut paste,basmati rice,saabudana.
  4. Keep stirring every now and then.
  5. Add elaichi powder,few saffron strands.
  6. When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
  7. Finally add sugar,khoa,vanilla essence,green colour to it.
  8. Garnish with almonds and serve chilled .