Posted on June 22, 2009. Filed under: Sweets | Tags: , , , |

A traditional rice custard cooked with milk and set in earthware containers.

Preparation Time : 40 min.
Cooking Time : 20 min.

Serves 6 to 8.

1 litre milk (full cream)
4 tablespoons Basmati rice
6 tablespoons sugar
1/2 teaspoon cardamom powder
For the garnish
a few chopped almonds
1. Soak the rice in water for about 1 hour.
2. Drain all the water and powder the rice in a mixer.
3. Add half a cup of cold milk to the rice powder and make a paste.
4. Boil the rest of the milk and gently stir in the rice paste.
5. Cook for about 15 minutes on a slow flame, stirring continuously.
6. Add the sugar and cardamom powder and simmer for a few minutes.
7. Cool and serve in earthenware containers.
8. Garnish with chopped almonds.
Milk thickens quicker in a broad bottomed non-stick pan. Use one for best results and to save time.
Variation : Kesari Firni :
Add a little saffron to the sugar and cardamom powder and proceed as per the recipe.

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