Khus Khus Kheer - Karnataka special festive recipe

Khus/Khus - 1/4 cup
Grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rice - 2 tsp
Jaggery - 2 cups
Milk - 2 cups
Cashew nuts - 8 to 10 nos
Ghee - 2 tbsp

Dry roast or microwave Khus Khus for about a minute. Soak rice in warm water for about half an hour. Grind khus khus, rice, grated coconut, elaichi to a fine paste. In a thick pan add the paste and add 2 cups of water and bring it to a boil.

In another pan add half cup of water and jaggery and keep stirring till the jaggery melts. Drain to remove impurities.

Add the drained jaggery syrup to the boiling paste and stir well till both mix well. Boil it for about 10 mins in medium flame. Keep stirring to ensure that it doesnot settle at the bottom. Turn off the flame and remove from the stove and then add milk to it and stir.

Heat ghee. Add the broken cashew nuts to it and fry till it becomes brown. Add it to the kheer.

This also helps in treating cold and cough.

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