Recipes For Healthy Life - By Nisha Gupta

Chaand terrace par. Chandni katori mein. Bring the moonlit celebration to your table with creamy Sharad Purnima rice kheer, made with Dinesh Flour Mills basmati rice, ghee and sliced almonds. Slow simmering gives this classic Indian dessert its familiar, comforting texture. Some festive dishes need very little introduction. Rice, milk and a little patience are enough to make a dessert that feels at home on the family table. This Sharad Purnima kheer recipe keeps the flavours familiar, with cardamom in the milk and almonds scattered over the top. There is no need for a long ingredient list or an elaborate garnish. Use a wide, heavy-bottomed pan so the milk can reduce gently. The rice should soften enough to blend into the creamy milk while retaining a little texture. Stirring matters more than speed here. Give the pan regular attention and let the kheer thicken at its own pace. Recipe at a glance Makes: 4 servings Time: Prep 10 minutes, plus 20 minutes soaking; cook 45–55 minutes Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Ingredients 1/4 cup DFM basmati rice 1 litre full-fat milk 4 tbsp sugar, or to taste 1 tsp DFM ghee 2 tbsp DFM almonds, thinly sliced 1/4 tsp cardamom powder How to make rice kheer Step 1 Rinse the rice and soak for 20 minutes. Drain well. Step 2 Bring milk to a gentle boil in a heavy-bottomed pan. Add the rice and reduce the heat. Step 3 Simmer uncovered for 35–45 minutes, stirring frequently and scraping the sides, until the rice is very soft and the milk thickens. Step 4 Add sugar, ghee and cardamom. Simmer for 5 minutes, stirring. Step 5 Stir in half the almonds. Spoon into bowls and garnish with the rest. Serve warm or chilled. Tips for getting it right Rinse the rice before soaking so excess surface starch is removed. Stir along the bottom of the pan to prevent milk from catching. Scrape the creamy layer from the sides back into the kheer. Wait until the rice is fully soft before adding sugar. For optional extra fragrance, steep a few saffron strands in 1 tbsp warm milk and add near the end. Saffron is optional and is not included in the basic ingredient list. Serving suggestions Serve in small bowls after the family meal. For a chilled version, transfer to shallow containers, cool promptly and refrigerate. Add the final almond garnish just before serving. Storing and reheating Cool promptly in shallow containers and refrigerate at 4°C or below, ideally within one hour. Use within 24 hours. Loosen chilled kheer with a splash of milk if needed; if serving hot, reheat once until steaming throughout. Frequently asked questions Can I use broken basmati rice? Yes. Broken rice works well in kheer and may soften faster. Begin checking earlier. Why is my kheer thin? It may need more simmering time. It will also thicken as it cools, so stop before it becomes a stiff paste. Can I make it ahead? Yes. Prepare it a day before, refrigerate promptly and garnish before serving. Bring the ingredients home Make your festive kheer basket with Dinesh Flour Mills basmati rice, ghee and badam. Choose the pack sizes that suit your kitchen. Get the ingredients Save the recipe. Bring home the ingredients. Choose your preferred pack size on each product page. Get Basmati Rice Get A2 Gir Cow Bilona Ghee Get Badam Almonds Dinesh Flour Mills. Trusted Since 1970.

 Preparation time: 25 minutesServings: 6 small cupsDFM products used: Makhana, Boora, Ghee, Green Elaichi Ingredients 75 g Dinesh Flour Mills Makhana 750 ml full-fat milk 60 g Dinesh Flour Mills Boora 1 tsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Green Elaichi powder 2 tbsp chopped almonds, cashews and pistachios A few saffron strands Method Roast the makhana in ghee until crisp. Cool slightly and crush half the makhana coarsely. Bring the milk to a gentle boil. Add the whole and crushed makhana. Simmer for 12 to 15 minutes. Add boora and stir until dissolved. Add cardamom, saffron and chopped nuts. Serve in small cups, either warm or chilled.