By: Payal
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Chawal ki kheer is a classic Indian dessert traditionally prepared during festivals and special occasions.
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This creamy rice pudding is made with fragrant basmati rice simmered in whole milk, sweetened with sugar, flavoured with green cardamom powder, and garnished with roasted dry fruits.
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1/4 cup basmati rice
6 cups full-fat milk
3/4 cup condensed milk
1/4 cup sugar
1/2 tsp green cardamom powder
10 g slivered almonds
For garnishing:
20 g slivered almonds
30 g whole pistachio nuts
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Pick, wash and soak the basmati rice for 20 minutes. Drain and rinse the rice again. Set it aside.
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In a heavy-bottomed pan, bring the milk to a boil. Add the drained and rinsed rice to the milk.
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Simmer the mixture for 20 to 25 minutes. Stir continuously to prevent the rice from sticking. Add the condensed milk and mix well.
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Add sugar, green cardamom powder and slivered almonds. Stir thoroughly until everything is well combined.
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Serve the kheer hot or chilled. Garnish with slivered almonds and roasted whole pistachio nuts before serving.
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