Pistachio Topped Kheer Recipe
Ingredients
| Milk | 4 Cup (16 tbs) | |
| Rice grain | 1 Tablespoon | |
| 4 whole cardamom pods, slightly crushed | ||
| Sugar | 1 Tablespoon | |
| Unsalted pistachios | 10 To taste (For garnishing) | |
| Vark, if available | ||
Directions
Combine the milk, rice, and cardamom pods in a heavy-bottomed pot.
Bring to boil.
Lower heat and reduce milk until you have 2 cups.
This may take about 1 1/4 hours.
Turn off heat.
Remove cardamom pods and discard.
Add sugar and nuts.
Mix well.
Leave to cool.
Mix again.
Pour into serving bowl.
Decorate with vark.
Sprinkle a few more slivered pistachios on top of the vark.
Coyer bowl with light plastic wrap.
Refrigerate.
Serve cold.
Bring to boil.
Lower heat and reduce milk until you have 2 cups.
This may take about 1 1/4 hours.
Turn off heat.
Remove cardamom pods and discard.
Add sugar and nuts.
Mix well.
Leave to cool.
Mix again.
Pour into serving bowl.
Decorate with vark.
Sprinkle a few more slivered pistachios on top of the vark.
Coyer bowl with light plastic wrap.
Refrigerate.
Serve cold.
Chef
