Indians tend to serve kheer during special occasions and make it extra special by adding saffron and nuts. Thanks to the Instant Pot, you can serve up this rich and decadent dessert during Diwali without breaking a sweat! Kheer is one of the traditional Indian dessert recipe. Today we will see how to make delectable and mouth watering Rice Kheer in quick and easy way.
Kheer… our traditional meetha served in small clay plates(thootiyan) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Kheer… our traditional meetha served in small clay plates(thootiyan) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook kheer… our traditional meetha served in small clay plates(thootiyan) using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kheer… our traditional meetha served in small clay plates(thootiyan):
- Make ready 1 kg milk
- Get 1/4 cup rice (wash and soak in water fr 1 hour)
- Get to taste sugar
- Get chopped almond pistachio for garnishing as u like
Pls check our playlists for selected videos on different recipes. Qubani ka meetha is an Indian sweet made from dried apricots originating from Hyderabad. It is a common feature at Hyderabadi weddings. Khubani or Khobani is Urdu for apricot; it is believed that apricots were introduced to the Indian subcontinent by Central Asians.
Steps to make Kheer… our traditional meetha served in small clay plates(thootiyan):
- Pehle milk ko boil kar lain,phr is mein rice add kar ke itna cook karain ke rice blkl soft ho jaye
- Phr is mein to taste sugar add kar ke thori dair cook kar lain. - jab kheer thick ho jaye to thore almonds add kar ke mix kar lain.
- Clay plates(thootiyo) mein daal ke thora thanda hone ke baad almonds se garnish kar lain
It is a common feature at Hyderabadi weddings. Khubani or Khobani is Urdu for apricot; it is believed that apricots were introduced to the Indian subcontinent by Central Asians. Thus, by our standards fully equipped, we left the clammy shores of England. France rain-washed and sorrowful, Switzerland like a Christmas cake, Italy exuberant, noisy, and smelly, were passed, leaving only confused memories. The tiny ship throbbed away from the heel of Italy out into the twilit sea, and.
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