A lip smacking, luscious, delicious and flavoursome Kheer / dessert to relish on any festive occasion. It is very easy to make and gives pleasurable taste since cooked with full cream milk. Here is the recipe of the traditional kheer variety to make on the coming festive seasons....
ALSO SEE RECIPES OF DELECTABLE DESSERTS: BASUNDI, SHAHI TUKDA, BREAD HALWA, CARROT HALWA, RAGI HALWA, POHA KESARI
Pre Time: 05 mins
Cooking time: 30 mins
Ingredients for making Rice and Lentils Jagerry Kheer:
Raw Rice: 2 tb spoons
Moong dal 1 tb spoon (Split yellow ones)
Chana dal 1 tb spoon
Whole milk 500 ml
Ghee (Clarified butter) 2 tea spoons
Jagerry Powdered 8 tb spoons
Cardamom powder 1/2 tea spoon
Shredded coconut 2 tb spoons roasted to golden colour in a tea spoon of ghee.
Roasted cashews and raisins 1 tb spoon each
Saffron strings 3 or 4 (optional)
How to make Rice and Lentils Jagerry Kheer ?
Heat a pressure pan or cooker with two teaspoons of ghee.
Fry the rice and lentils in medium flame till nice aroma comes and the colour changes.
Pour 400 ml of milk into it and mix well.
Close it with a lid. When steam comes out with force put the weight. Keep the flame to minimum or low.
In the remaining 100 ml milk soak the saffron strings and keep aside.