Rice and Coconut Kheer
1/3 cup rice
3 cups milk
½ cup fresh grated coconut
¼ cup jaggery
½ cup sugar
2 tablespoons cashew nuts
2 tablespoons raisins
½ teaspoon cardamom (elaichi) powder
1 tablespoon ghee
Prep:30min, Cook:45min, Ready in:1hr15min.
1.Soak rice in cold water for 1 hour. Drain the rice in a sieve or clean cloth.
2.Boil milk in a heavy bottomed saucepan. Add the rice, jaggery, sugar, coconut, and cardamom powder. Simmer 30 – 45 minutes so rice is cooked and the mixture is thick and creamy.
3.Heat ghee in a small frying pan . Fry cashews and raisins in ghee, and add them to the kheer.
4.Cook to room temperature. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.