Producer: Mehak Pal Editor: Aparna Singh
Boil some milk in a pan and add washed and soaked rice to it. Add sugar and cardamom powder to the kheer. Once the kheer mixture has cooled down, add the mango puree to it. Serve it chilled.
Boil sugarcane juice in a pan and add green cardamom, soaked rice, soaked rice and stir on low flame. Once you get the desired consistency add dry fruits.
Remove the pulp of the custard apple and mash it. Boil milk in a pan and add a pinch of saffron. Once the milk has slightly condensed, add the fruit pulp. Add cardamom powder and sliced almonds.
Heat ghee in a pan and roast the chopped dry fruits. Put vermicelli in the same pan and roast. Add full cream milk to the vermicelli and cook. Add condensed milk and cook the kheer on low flame. Add roasted dry fruits and mix, add rose petals, and mix.
Boil milk in a pan, add boiled rice, and let it cook. Add condensed milk and muskmelon blended pulp. Pour the mixture into a container and refrigerate. Garnish it with saffron, and almonds and serve.