You might be wondering why I have been keeping this name Kamali for many of my dishes. It is my grandmother Kamali from whom I have polished my culinary skills, she was an very, very innovative cook, especially all her sweets would be outstanding. Her Mohanthal and Kaju jamoon is our family favourite, an all time winner. ( The recipe of her Mohanthal will be published shortly ). This kheer can be made in a jiffy, just like that. Do try and please post your valuable feedback.
Boiled milk – 10 cups
Raw rice – 1/2 cup + 2 tablespoons
Condensed milk – 1 cup and 2 tablespoons
Sugar – 6 tablespoons
Cardamom powder – 2 pinches
Slightly coarsely crushed cashews and almonds ( blanch, peel and dry a little and then powder the almonds ) powder – 1 tablespoon each
Chopped almonds – little
Chopped cashews – little
Chopped pistachios – little
Saffron – a few strands
Wash and soak the rice in enough water for 10 minutes. Drain the rice and keep it aside.
Heat a pressure cooker. Add the rice and the milk. Mix well. Cover the cooker with it’s lid and put the weight. After 3 whistles, sim the stove and leave it for 10 minutes. Switch off the stove. Keep the cooker aside till the pressure settles. Leave it for 20 minutes. Open the cooker once the pressure has subsided. Mix well. Add the condensed milk and the sugar. Cook on sim flame for 10 minutes. Add the cashew and almond powders. Mix well. Add the cardamom powder. Mix gently. Simmer for 5 minutes. Switch off the stove. Garnish. Serve hot.
1) Kheer Kamali tastes great when chilled.
2) Can make this kheer with Basmathi rice also.
3) While re – heating this kheer, be careful, it will get burnt easily. Do not leave the kheer unattended. Heat it on sim flame.
4) This kheer tastes good if it is a little thick.