Gulab Ki Kheer | How to make Gulab Ki Kheer

Gulab Ki Kheer is a delicate and delicious Kheer made with rice and dried rose petals. This thick creamy kheer, with a hint of the rose petals, makes this a wonderful dish to serve as dessert.

For the final day of Festival Dish, I choose to make this delicious Kheer. I got a big packet of dried rose petals in our last BM Meet, so I was so glad to finally make some exclusive dish with that. I normally prefer a hot kheer, somehow this one tastes so yummy when chilled.

I got this recipe from Vaishali and I was so glad I took to make this. Sunday lunch was highlighted with this creamy dessert!

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Gulab Ki Kheer

Ingredients Needed:

500 ml Milk
2 tbsp Basmati Rice
A Pinch Cardamon Powder
200 ml Condensed Milk
1/4 cup Dry Rose Petals
Few drops Rose Water

Wash the rice, soak for 15 mins.
In a thick bottom pan, boil the milk and let it simmer for few minutes.
Then add the rice to the milk and simmer till the rice gets cooked.
Then add condensed milk, check for sweetness, you could add more or less condensed milk according to your taste.
Add cardamon powder.
Switch off the flame. I added more milk as required.
Pulse the dry petals to a fine powder and add to the kheer. Save some for later garnish.
Add rose water after the kheer has cooled down.
Chill the kheer and garnish with dry rose petals.

Gulab Ki Kheer

Gulab Ki Kheer is a delicate and delicious Kheer made with rice and dried rose petals. This thick creamy kheer, with a hint of the rose petals makes this a wonderful dish to serve as dessert.

• CourseSweets
• CuisineAwadhi Cuisine
• By Cook MethodStovetop
• OccasionFestival Meal
• By DietVegetarian

Ingredients

• 500ml Milk
• 2tbsp Basmati Rice
• A Pinch Cardamon Powder
• 200ml Condensed Milk
• 1/4cup Dry Rose Petals
• Few drops Rose Water

Instructions

1. Wash the rice, soak for 15 mins.
2. In a thick bottom pan, boil the milk and let it simmer for few minutes.
3. Then add the rice to the milk and simmer till the rice gets cooked.
4. Then add condensed milk, check for sweetness, you could add more or less condensed milk according to your taste.
5. Add cardamon powder.
6. Switch off the flame. I added more milk as required.
7. Pulse the dry petals to a fine powder and add to the kheer. Save some for later garnish.
8. Add rose water after the kheer has cooled down.
9. Chill the kheer and garnish with dry rose petals.

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The post Gulab Ki Kheer | How to make Gulab Ki Kheer appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook