Ravyachi Kheer

    Ravyachi Kheer
रव्याची खीर


Cooked, tested & tasted by Shivani Diwale

Photo credit : Shivani Diwale

Course: Sweet

Cooking time: 20 minutes

Serving size: 4 vatis


Ingredients:


  • ½ vati Rava

  • 1 tbsp ghee

  • 1tsp Charoli/ Chirongi

  • 2 vati Milk

  • 1tbsp Sugar

  • ¼ tsp Cardamom powder

  • 1tbsp cashews and handful of other dry fruits 


Procedure:


  1. Boil milk and let it cool completely.

  2. In the meanwhile, heat a heavy bottom pan.

  3. Add 1tbsp ghee.

  4. Add 1 tbsp cashews and fry them in the ghee for about 1 minute on a low flame. If you want to add almonds and pistachios to the dish, then add the chopped almonds and sliced pistachios at this step.

  5. Add rava, saute and stir continuously.

  6. Rava will release it's aroma in 3-4 minutes on a low flame. It will change colour slightly.

  7. The cashews will also become golden by then.

  8. Add rava to the milk gradually and mix it using your hands to avoid lumps.

  9. Add sugar and mix.

  10. Stir and bring the kheer to a gentle simmer.

  11. Take it off the flame and add cardamom powder. Add charoli and stir.

  12. Serve it warm or chilled.


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Comments

  1. In my opinion it's one of the most underrated kheers.Its a marriage between Kheer and Satva

    ReplyDelete

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