Samagri:
- ¼ cup (45 g) lambe daane wale Basmati rice
- 4-5 cup (1.2 L) doodh
- 2-3 ilayachie (kooti hui)
- 2 bade chammach badam (garam pani mein daale hue)
- Ek chutki kesar ke reshe
- 1 bada chammach bina chhilke vala pista (kata hua)
- 2-3 bade chammach chini ya ichcha ke anusaar
- Sajane ke liye gulaab ki sookhi kaliyaan
- 1 bada chammach kishmish (vaikalpik)
Nirdesh:
- Kesar ko 1 bada chammach gungune doodh mein bhigokar alag rakh dein.
- Chaval ko dhoyein aur bowl mein 15 minute ke liye bhigo dein.
- Bade bhari tale vaale pan/kadaahi mein madhyam aanch par doodh garm karein.
- Jab doodh ubalane lage toh ismen chaval daalein aur ise dheemi aanch par tab tak pakne dein jab tak ki chaval naram na ho jayen aur daane tootne na lagein. Chaval ko pan ke tale mein chipakane se bachane ke liye beech-beech mein hilaate rahein.
- Ise tab tak pakayein jab tak mishran kee maatra iski mool maatra kee 3/4 na rah jaye.
- Ab ismen kate huye badam, pista, bheega hua kesar, kuti hui ilayachi aur kishmish (yadi upyog kar rahe hain) daalein aur 3-4 minutes tak dheemi aanch par pakayein.
- Chini daalein aur iske poori tarah ghulne tak hilayein.
- Chaval ki kheer ko aanch se serving bartan mein daal len aur ise thanda hone dein.
- Baad mein iske upar kate huye badam aur pista daalein. Sookhi gulaab ki thodi kaliyaan daalein.
- Aap chaval ki kheer ko apni pasand ke anusaar garm ya thandi paros sakte hain.