Maava kheer #Foodies&Friends

Ingredients

• 10 Serving
• 2 litres Milk
• 1/2 cup rice
• 1/2 cup water (for blending rice)
• 6 tbsp semolina (levelled)
• 2 cups homemade Maava
• 3/4 cup condensed milk (or according to ur taste)
• 8 /10 drops kewra water
• 50 grams almonds (for garnish)
• 100 grams pistachios (for garnish)

Steps

1. Put balai in deep and heavy bottom copper utensil, and let it cook on low heat, stir occasionally, be humble it will take long time
2. Put balai in deep and heavy bottom copper utensil, and let it cook on low heat, stir occasionally, be humble it will take long timeWhen it turns to golden colour and scrambled in texture, and seperates ghee remove from heat. Strain it to remove ghee from the mava. When ghee strain properly, save mava in bowl and cover with plastic wrap in freezer.
3. This kheer gives us bonus with desi ghee, store it for later use😋. Soak rice for half an hour and blend it with water. Prepare all ur ingredients on counter top, because u cannot stop stirring the kheer.
4. In a deep heavy bottom skillet, pour milk and let it boil, then add grinded rice, and stir continuously till rice completely done. Don't stop stirring. Now add semolina, stir continuously on medium heat.
5. When semolina gets tender, add condensed milk, and homemade Maava, mix well. When it gets thicker add kewra water.
6. When starts bubbling, remove from from heat, and blend the kheer. Blending process gives it a creamy and smooth texture, u can blend it while lukewarm, after blending pour in serving bowls. Garnish with almonds and pistachios.
7. Serve in your favourite style and impress ur guests.