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The Vegetarian Curry Bible
Rice Kheer (Dessert)
by Sunita
Vermicilli Kheer (Dessert)
by Sunita
Ingredients
Ingredients
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1 cup Basmati rice
1 cup condensed milk
1 tablespoon custard powder, dissolved in some warm milk
1/2 cup sugar
3-4 cups of whole milk, diluted with 1-2 cups of water.
1 tablespoon raisins
1 tablespoons, halved cashewnuts, dry roasted.
(You can substiture this with roasted, slivered almonds)
1 tsp crushed cardamom
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1 cup vermicilli noodles
1 tablespoon ghee(clarified butter)
1 cup condensed milk
1 tablespoon custard powder, dissolved in some warm milk
1/2 cup sugar
3-4 cups of whole milk, diluted with 1-2 cups of water.
1 tablespoon raisins
1 tablespoons, halved cashewnuts, dry roasted.
(You can substiture this with roasted, slivered almonds or
pistachios)
Method
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1 tsp crushed cardamom
Take a open pan and add the rice and milk to it.
Boil the rice in the milk on a medium fire until the rice is completely
done.
Method
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Heat the ghee in a pan and add the vermicilli to it.
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This should take about 20-30 minutes.
Fry the vermicilli till it turns brown in color.
The color should be between dark and light brown.
Take a open pan and add the milk to it.
Add the vermicilli to the milk and boil on a medium fire until the
vermicilli is completely done.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the
sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
It can also be stored in the fridge and served chilled.
It is delicious both ways!
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This should take about 20-30 minutes.
Now add the custard powder and keep stirring.
Add the condensed milk , sugar, raisins and the nuts and stir till the
sugar is dissolved and the mixture thickens.
Add the cardamom and serve hot.
0 It can also be stored in the fridge and served chilled.
1 It is delicious both ways!
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