1/4 cup Almonds, soaked overnight and peeled
1 tbsp Cashews, soaked overnight
1/2 can Sweetened Condensed Milk (Milkmaid/Mithai Mate)
4-5 cups Milk (I used a litre)
1 tbsp Clarified Butter (Ghee)
2 tsp Raisins
2 tsp Cashews
a pinch Saffron, dissolved in some milk
To garnish (Optional):
A few saffron strands
Bring the milk to a boil in a large vessel and add the condensed milk to it. Keep stirring until the mixture is even (else you'll have burnt condensed milk). Add the cashew-almond paste and the saffron paste and simmer the mixture for about 10-15 minutes. It will begin to thicken nicely.
In a small frying ladle, heat the clarified butter and add the raisins and cashews and fry for a minute or two. Add to the milk mixture.
Garnish with the almond slivers and the saffron strands, if using.
As we complete 13 months of marriage today, I send my favourite kheer to Sunita for her Think Spice... Think Saffron event.
My last post was about how I've been inspired. Now I'd like to introduce someone who has been inspired by me and my blog. My friend and neighbour, S, has just started her own food blog. Please visit http://thedreamingcook.blogspot.com/ and give her the encouragement she needs.
I'm off to the Himalayas again for a weekend of treks and white water rafting. I'll see you all when I get back. Have a happy Dassara.