Take Whole Vitamin D Milk in a vessel and boil it. Once the milk starts boiling, reduce the heat to low and let the milk thicken. Let the quantity reduce to about 3/4 th of the original- this takes about 10 minutes or so.
Simultaneously, wash bottle gourd, peel the skin, cut into half and remove the seeds.
Grate the bottle gourd and keep aside.
In a pan, heat ghee.
Fry cashews and almonds until they turn slightly brown.
Add grated bottle gourd to the pan and fry for 4-5 minutes until most of the water from the bottle gourd evaporates.
Now cover with lid and let the bottle gourd cook for 3-4 minutes on medium flame.
Stir occasionally to avoid bottle gourd sticking to the bottom of the pan and burning .
Now add boiled milk and let it cook on low heat for 4-5 minutes, covered with a lid. The milk can overflow from the pan, so keep an eye.
Add sugar, milk mawa powder and mix well.
Remove the lid and let the kheer cook for another 4-5 minutes until it thickens a bit.
Serve hot or chilled !
Note: I usually use Milk Mawa powder as it makes the Kheer a little thick plus it has Mawa flavour. This can also be replaced by MTR Badam Mix / Milk Powder. Do not use Coffee Creamers.
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