D..Kheer Types(Photographs)

Doodh Paak

Ingredients

..1 litre milk
..1 small bowl rice
.. Sugar
.. Dry fruit pieces
.. Saffron
.. Cardimom/elaichi

Procedure

1..Boil rice and milk together,till rice become soft.
2..Add sugar
3..Add dry fruits
4..Add cardimom powder and saffron
5..Add some extra fresh cream if you want creamy doodh paak.
Serve hot or chilled.

Note : Add little custard/milk powder for more thickness if required.


Gobi kheer

Procedure

1..Roast grated gobhi into some ghee
2..Add milk in it
3..Boil for thickness
4..Add sugar/dry fruits,elaichi,saffron


Shev Kheer

same like gobi kheer add shev instead of gobi.

Basundi/Rabree

Procedure

1..Boil 1 litre of milk till it becomes 1/2 litre.
2..Add 1/2 cup sugar
3..Add small size gulab jamun
4..Add sugar,elaichi,kesar,dryfruits
5..Serve chilled.Tastes good with puris.

Note:- if you have plain rabree without kesar,elaichi,gulabjamun and dry fruits .
Add some mashed fresh strawberries into it.Serve chilled.


Khichado/Wheat kheer

Procedure

1..1 cup wheat grinded(Thuli),Soak into water for one night
2..Steam it in a pressure cooker.
3..Grind it.
4..Add milk
5..Boil this wheat paste n milk together till it becomes thick.
6..Add 2 cups sugar
7..Add khas khas 1 tea spoon
8..Add roastes dry grated coconut 1 table spoon
9..Boil as much as you can.
10.. Serve hot.

MAKHANE-KI-KHEER

Ingredients

* Milk 1 litre
* Makhanas 2 cups in pieces
* Ground sugar 2 dessertspoons
* Paggi gari 2 dessertspoons
* Almonds 1 dessertspoon in pieces

Method

* Mix the makhanas with the milk and cook for about half an hour.
* Once the makhanas are cooked add sugar and take it off the fire. Add the
coconut and almonds.
* This kheer will he more watery and it should be refrigerated before use.