September 23, 2015 12:57:17 pm
The rich flavour of boondi laddoo combined with the freshness of pomegranate and grapes lend this Kheer a Baadshahi status. Those with sweet tooth cannot afford to miss this.
1 kg full cream milk
6-8 boondi laddoos at room temperature
seeds of 4 green cardamoms (chhoti illaichi) – crushed to a powder
15 almonds (badam) – cut into thin slices and toasted
10-12 pistachios (pista) – blanched and sliced
kesar – soaked in 1 tsp warm water
refrigerate in a bowl till serving time
½ cup fresh pomegranate (lal anar ke dane)
8-10 grapes – chopped and deseeded
* Boil 1 kg milk and let it simmer for about 30 minutes till it is reduced to almost half the quantity. Add chhoti illaichi and keep in the refrigerator to chill.
* At serving time, crumble 6-8 boondi laddoos and add to the milk to get the desired consistency of the kheer.
* Add half of the toasted almonds.
* Spread fruits at the bottom of a dish. Pour the boondi kheer on it. Decorate with varak, blanched pistas and almonds. Dot with kesar. Sprinkle the anar on top. Serve.
Note- Do not add refrigerated laddoos. Warm in a microwave if kept in the fridge.
Nita Mehta is a celebrated chef and has penned over 600 books. Her book cover a multitude of cuisines from around the world. 450 of her books have been on the best-seller list, and in the short span of a few years she has sold over 7.5 million books. Several of her books have also won International Awards. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many TV channels in cookery shows. For following Nita Mehta’s recipes and buying her books online visit http://www.nitamehta.com
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