Rice kheer Pasta kheer
Besan | kadalai maavu 3 tblsp Milk 3 cups Water 1 cup Ghee 1 tblsp Cashew nuts 5 Chironji | sara paruppu few (optional) Sugar 3-4 tblsp Saffron a pinch Cardamom powder a pinch
In a pan add ghee and roast the cashew nuts and chironji (if adding). Once they turn golden brown take out the nuts and keep aside.
In the same pan add besan | kadalaimaavu and roast this in a low flame till it emits a nice aroma and the besan turns golden brown colour. Be careful not to get this burnt.
Switch off the flame. Add 1 cup of water to this .
Add 3 cups of milk to this and switch on the flame. Allow this to boil and for 25 minutes . Stir it frequently.
Soak a pinch of saffron in 1 tblsp of warm milk for 5 minutes and then add it to the boiling kheer.
Add sugar after 20 minutes. Mix well and boil.
Add the roasted nuts and cardamom powder.
Mix well. Switch off the flame. Serve besan kheer chilled.
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