ANJEER KHEER

INGREDIENTS:-

Full cream milk – 1 litre + 1 cup for soaking nuts + 2 tbsp for soaking saffron

Dried figs – 12 nos

Cashew nuts – 8

Rice – 3 tbsp

Cardamom powder – 1 tsp

Sugar – ½ cup

Saffron – a pinch

Rose essence – 1 tsp

Slivered almonds and pistachios for garnishingFew drops of rose essence

METHOD:-

1)     Soak figs and cashew nuts in warm milk for 3-4 hours or till they are soft

2)     Clean and wash the rice. Soak it for an hour. Drain the water and keep it aside

3)     Blend together fig and cashew to a smooth paste

4)     Soak the saffron in warm milk and keep it aside

5)     In a heavy bottom pan, heat 1 litre of milk.

6)     Once the milk starts to boil, add soaked rice and allow it to simmer till milk is reduced to half and rice is cooked well. Keep stirring at intervals.

7)     Now add fig-cashew mixture, saffron mixture, cardamom and simmer for another6-8 minutes, keep stirring at intervals

8)     Finally add sugar and rose essence, mix well till sugar dissolves. Simmer for another 5 minutes

9)     Take it off the stove and cool

10)  Chill for few hours before serving

11)  Garnish with slivered almonds, pistachios and saffron.