Malai kulfi kheer(Rice milk kheer) | How to make Malai kulfi kheer(Rice milk kheer)

By sana Tungekar  |  2nd Nov 2016  |  
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  • Malai kulfi kheer(Rice milk kheer), How to make Malai kulfi kheer(Rice milk kheer)
Malai kulfi kheer(Rice milk kheer)by sana Tungekar
  • Prep Time

    20

    mins
  • Cook Time

    2

    Hours
  • Serves

    6

    People

22

0

About Malai kulfi kheer(Rice milk kheer) Recipe

Moms signature delicious creamy rice and milk kheer and also my pride , cooked on slow flame to get creamy taste. Made for every Laxmi pujan on Diwali !Lip smacking tasty, loaded and garnished with dry fruits.My kids call it Malai kulfi kheer.

Malai kulfi kheer(Rice milk kheer), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Malai kulfi kheer(Rice milk kheer) is just mouth-watering. This amazing recipe is provided by sana Tungekar. Be it kids or adults, no one can resist this delicious dish. How to make Malai kulfi kheer(Rice milk kheer) is a question which arises in people's mind quite often. So, this simple step by step Malai kulfi kheer(Rice milk kheer) recipe by sana Tungekar. Malai kulfi kheer(Rice milk kheer) can even be tried by beginners. A few secret ingredients in Malai kulfi kheer(Rice milk kheer) just makes it the way it is served in restaurants. Malai kulfi kheer(Rice milk kheer) can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Malai kulfi kheer(Rice milk kheer).

Malai kulfi kheer(Rice milk kheer)

Ingredients to make Malai kulfi kheer(Rice milk kheer)

  • 100 grams Bastmati Tukda rice/ India gate basmati rice
  • 3 litres full cream milk
  • 250-300 grams sugar as per taste
  • Few saffron threads
  • 1 cup Blanched chopped almonds
  • 1 cup Blanched chopped pistachios
  • 1 cup plain cashews small pieces
  • 1 cup raisins
  • 10 grams elaichi /Cardomom seeds

How to make Malai kulfi kheer(Rice milk kheer)

  1. Boil milk well to 2-3 boils
  2. Soak rice for 15 min
  3. Slow flame and add saffron threads and cardomom seeds (optional)
  4. Add the rice now to the milk
  5. Let it cook on slow keep stirring every five ten minutes as the rice starts to cook
  6. Now add sugar stir well and cook on slow flame for 15-20 minutes
  7. Add chopped cashew pieces , some Almonds blanched and chopped
  8. Add raisins too and stir well
  9. Cook another half hour , stirring to see it should not stick to vessel at all
  10. The malai taste and pinkish color forms well as stirring so it cooks for longer
  11. Once you feel the contistency is desirable put off the flame
  12. Serve with Garnish of chopped almonds and pistachios
  13. Serve hot or cool in fridge and serve tastes wonderful bothways
  14. A real Malai kulfi

My Tip:

Patience and concentration to not let it stick to vessel but still cook well.

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