Written recipe for Kheer puda

Prep time: 1 hour
Cooking time: 30 mins
Serves: 6

For kheer
Ingredients:
• Rice 1/4th cup (raw grain)
• Almonds 1/4th cup
• Milk 1 litre
• Sugar
• Raisins 1/4th cup
• Elaichi powder (cardamom powder 1 tsp)
• Condensed milk 200 ml

Methods:
• Use small size of rice grain and wash it thoroughly with fresh water and soak it in water for 1 hour. Drain the excess water and keep aside.
• In a separate bowl soak the almonds for 1 hour, peel the skin and cut into slivers.
• Set a cooker on medium flame add the soaked rice, add milk, close the lid and let the cooker build in the pressure as soon as it builds in lower the flame. Do not let the cooker whistle.
• Keeping the flame on low heat, cook it for 15-20 minutes.
• Depressurize the cooker before opening it and just stir once.
• Add almond slivers, raisins, cardamom powder and condensed milk cook for 1-2 minute while keep stirring. Keep aside for later use.

For puda
Ingredients:
• Water 1.5 cup
• Sugar 3/4th cup
• Saffron few strands
• Wheat flour 1 cup
• Rava 1/4th cup
• Saunf (fennel seeds) 1 tbsp
• Black peppercorns 6-7 nos.

Methods:
• Set a separate pan on medium heat and add water, sugar, saffron and mix well, do not cook for long just only till the sugar dissolves.
• In a separate bowl mix wheat flour and rava and add the sugar syrup and mix well, add the syrup slowly and gradually, whisk until smooth, add fennel seeds and black peppercorns and mix well.
• Set a pan on medium heat, grease the pan with ghee and add a spoonful of wheat and rava batter, shape to a mini size uttapam, flip and cook on both sides and golden brown.
• Your kheer puda is now ready to be served, serve puda separately in a plate and warm kheer in a bowl, dip the puda in kheer or you can just simply top kheer on the pudas, indulge yourself in this appetizing desert and share it with your loved ones.


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