METHOD:
Soak the rice in water for 1/2 an hour. Drain the water and grind this along with coconut into a fine paste. In a pan, add 2 cups of water and the paste and cook it in a low flame stirring every now and then. when this gets completely cooked (will be ready in 5-6 mins) add the sugar and stir well till it get dissolved. Add milk to this and bring it to a boil keeping the flame low.Switch off the flame. Fry the cashew nuts in ghee and add to the kheer. Add cardamom powder to this. Mix well. This really tasted well and since i am a big fan of coconut burfi i personally relished it to the core. I made this on friday night as a dessert for dinner.
My Kitchen Experiments
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