
Ingredients
For Kheer
50-60 gm Short grain rice (Kolum, Sona masuri), washed & soaked , चावल
1 ltr Milk , दूध
Few Vetiver roots , खस की जड़
100 gm Sugar , चीनी
For Garnish
Almond, sliced , बादाम
For Phirni
50 gm Short grain rice (Kolum, Sona masuri), washed & dried , चावल
1 ltr Milk , दूध
½ cup Milk , दूध
1 tsp Saffron , केसर
100 gm Sugar , चीनी
For Garnish
Pistachio, sliced , पिस्ता
For Gulatthi
1 cup cooked Rice , पके हुए चावल
½-¾ cup Water , पानी
¾-1 cup Milk , दूध
1 ltr Milk , दूध
2-3 Green cardamom, crushed , हरी इलायची
¾-1 cup Sugar , चीनी
2 tbsp Rose water , गुलाब जल
For Garnish
Dried Rose petals , सूखे हुए गुलाब की पंखुड़ियां
Process
For Kheer
- In a kadai add milk bring it to a boil then add the washed & soaked rice.
- Let it cook on medium heat for some time then add the vetiver roots in a muslin cloth and continue cooking until the rice has cooked properly.
- Remove the roots from the kheer and add sugar in it, stir it properly and give it one last boil then switch off the flames.
- Serve hot or cold and garnish with sliced almonds
For Phirni
- Take the washed, soaked & dried rice and make a coarse powder.
- Put this powder in a bowl add milk, saffron and mix it properly.
- In a kadai heat milk then add the milk rice mixture and continue cooking on medium heat until the rice has cooked and the mixture has thickened.
- Now add sugar and continue cooking for another 3-4 minutes and switch off the flames.
- Serve hot or cold and garnish with sliced pistachio.
For Gulatthi
- In a bowl add cooked rice, water and roughly mash the rice with ur hand then add milk and milk everything properly.
- In a kadai heat milk and add the rice mixture, green cardamom and continue cooking on medium heat for 6-8 minutes
- Now add sugar, rose water and cook for another 3-4 minutes, switch off the flames.
- Serve hot or cold and garnish with dried Rose petals.
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