Recipes For Healthy Life - By Nisha Gupta

शरद पूर्णिमा की खीर “Chaand ki raat. Ghar ki mithaas.” Some evenings deserve a slower stir and a second helping. Make this Sharad Purnima special with creamy rice kheer, fragrant ghee and lightly roasted dry fruits. Dinesh Flour Mills Premium Basmati Rice, A2 Gir Cow Bilona Ghee, badam, kaju and kishmish bring familiar festive flavours to one comforting bowl. Jump to recipe ↓Shop the ingredients Serves4 Prep and soaking30 minutes Cooking45 minutes, approx. Total time75 minutes, approx. An easy vegetarian Indian dessert for a family celebration. Cooking time can vary with the rice, pan and heat. Ingredients Dinesh Flour Mills Premium Basmati Rice ¼ cup (about 50 g) Full cream milk 1 litre Dinesh Flour Mills A2 Gir Cow Bilona Ghee 2 teaspoons, divided Sugar 3–4 tablespoons, to taste Dinesh Flour Mills Badam 1 tablespoon, thinly sliced Dinesh Flour Mills Kaju 1 tablespoon, chopped Dinesh Flour Mills Kishmish 1 tablespoon Green cardamom powder ¼ teaspoon Saffron strands, optional 5–6 strands Contains milk, almonds and cashews. How to make rice kheer Rinse and soak Rinse the rice two or three times, then soak it in water for 20 minutes. Drain well. For a thicker, more blended texture, gently crush the soaked grains between your fingers. Warm the milk Bring the milk to a gentle boil in a heavy-bottomed pan, stirring so it does not catch at the base. If using saffron, soak it in 1 tablespoon of the warm milk. Lightly roast the rice In a small pan, warm 1 teaspoon ghee over low heat. Add the drained rice and stir for 1 minute without browning it. Carefully add the rice to the hot milk. Slowly simmer Cook uncovered on low heat for 35–40 minutes, stirring frequently and scraping the sides back into the pan. Continue until the rice is very soft and the milk has thickened. Add a little hot milk if needed. Sweeten and finish Stir in the sugar, cardamom and saffron milk, if using. Simmer for another 5 minutes. Add the sugar only after the rice has softened. Roast the dry fruits Warm the remaining 1 teaspoon ghee in the small pan. Add the cashews and almonds and stir over low heat until lightly golden. Add the raisins for the last 10–15 seconds, then take the pan off the heat. Garnish and serve Switch off the heat under the kheer. Fold in most of the roasted dry fruits, reserving a little for the top. Spoon into bowls, garnish and serve warm, or refrigerate promptly for chilled servings. The kheer will thicken as it cools. The DFM moon bowl finish Arrange almond slivers in a small crescent on each bowl, then add a few golden raisins beside it. A little moon on the kheer, a full moon outside. It is a simple finishing touch that makes every serving feel special. Little details that make a difference Use a heavy-bottomed pan and keep the heat low for a creamy finish. Stir along the base and sides regularly. Add sugar after the rice is soft, and stop cooking while the kheer is slightly looser than you want to serve it, because it thickens as it cools. For a chilled bowl, stir in a little boiled and cooled milk if needed before serving. Bring the recipe home Shop your Moonlit Kheer Basket Rice for the slow simmer. Ghee for the aroma. Dry fruits for the finishing touch. Pick your kheer essentials from Dinesh Flour Mills and make room for a family favourite. ↗Premium Basmati RiceAromatic rice for a familiar festive favourite.Shop product ↗A2 Gir Cow Bilona GheeA spoonful for roasting the rice and dry fruits.Shop product ↗BadamSlice thinly for texture and a pretty finish.Shop product  ↗KajuChop and lightly roast until golden.Shop product ↗KishmishAdd at the end for little bites of sweetness.Shop product ↗ Choose your preferred pack sizes on each product page. Rice kheer questions Can I use basmati rice for Sharad Purnima kheer? Can I make this kheer without saffron? When should I add the dry fruits? How can I loosen thick kheer? Dinesh Flour Mills · Trusted Since 1970Order on WhatsApp: 9355135331 ↗

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