| RICE | 3 TBLSP |
|---|---|
| COCONUT | 1/2 CUP |
| MILK | 1 CUP |
| GHEE | 1 TSP |
| SUGAR | 4 TBLSP |
| CARDAMOM POWDER | A PINCH |
| CASHEW NUT | 6-7 NO |
METHOD:
- Soak the rice in water for 1/2 an hour.
- Drain the water and grind this along with coconut into a fine paste.
- In a pan, add 2 cups of water and the paste and cook it in a low flame stirring every now and then.
- when this gets completely cooked (will be ready in 5-6 mins) add the sugar and stir well till it get dissolved.
- Add milk to this and bring it to a boil keeping the flame low.Switch off the flame.
- Fry the cashew nuts in ghee and add to the kheer.
- Add cardamom powder to this. Mix well.
- This really tasted well and since i am a big fan of coconut burfi i personally relished it to the core.
- I made this on friday night as a dessert for dinner.
