Bengali kheer is primarily an indian with its fame spread across the borders.
Being a lacto ovo vegetarian food, bengali kheer is a very appealing dessert to many.
It is often preferred by people who enjoy sweet food.
Take milk in a pan and boil it.
Add sugar and keep boiling till it the milk gets reduced to half of its volume.
Add the mango cubes to the slightly warm condensed milk.
Refrigerate and serve.
Aam Kheer is ready for you to
Add the milk and rice in a pan.
Put the ground cardamom into it.
Wait for the mixture to come to a boil.
Take care to simmer only slightly till the grains start breaking up and the rice gets softened.
Combine saffron, almonds and pistachio with it.
Cook for ..
To prepare the filling, combine khoa along with powdered cardamoms and crushed nuts.
Once the filling is made, set it aside.
Knead the cheese and divide in to 20 equal portions Give each portion the shape of a ball.
Then, make a hollow at the center of each ..
To dispose off the raw smell of the poha, dry roast it.
Then keep the poha soaked in warm water for about 3 to 4 minutes.
Wait till it softens and then drain the water.
Keep it aside.
Next liquify the jaggery in water.
Cook on low flame until it thickens.
To ..
Heat the milk in a pan and add sooji and sugar to it.
Stir and let the mixture thicken.
Add the nutmeg to the mixture and let it thicken to a solidified form.
Remove the kheer from the heat and set aside.
Mix flour, a little sugar, ghee and water to make ..
To make the kheer, boil the milk, sooji and sugar.
Stir and cook the mixture till it becomes very thick.
Add the nutmeg and cook till the mixture solidifies.
Remove from heat and set aside.
Soak the chirwa in lukewarm water.
Keep aside till it softens a ..
Making the syrup Take the sugar and water in a pan and heat them together.
Allow it to simmer until the syrup assumes a medium thick consistency.
Now, remove it from heat and let it cool down.
Take care that the syrup has the consistency of a soft ..
Procedure for Kheer Boil the milk in a pan.
Add about 2 tsp of sugar and 1 tsp of sooji.
Let the mixture thicken and be reduced to about half its original volume.
Add another 2 tsp of sooji and the powdered toast.
Let the kheer thicken a little more.
Finally ..
First, peel off the skin of the potol and with the help of a spoon, take out the seeds from within.
Once that is done, the potols should be steamed, so that they become soft.
Next, take the khowa, michri, cardamom powder and colour and mix well.
The mixture ..
