“PAAN BAHAR KHEER” Recipe By Virendra Kaur (Chef)
INGREDIENTS
½ liter / 2 ½ + ¼ Cups Milk (Divided)
1/3 Cup Soaked white Rice
1 Cup Water
Sugar to taste
¾ Cup Khoa
¾ Cup Sweetened Condensed Milk
1/3 Cup Cashew nuts
2 pinch Cardamom (Ground)
1 ½ tbsp Gulkand
2-3 betel leaves (Paan)
1 tbsp Ghee
1/3 Cup Soaked white Rice
1 Cup Water
Sugar to taste
¾ Cup Khoa
¾ Cup Sweetened Condensed Milk
1/3 Cup Cashew nuts
2 pinch Cardamom (Ground)
1 ½ tbsp Gulkand
2-3 betel leaves (Paan)
1 tbsp Ghee
PROCEDURE
Wash n clean the betel leaves. Remove the veins and tear into small pieces. Grind with ¼ Cup Milk and keep aside (we don’t want a fine paste).
Wash n soak the rice for 1-2 hours. Strain to remove excess water.
Heat Ghee in a pressure cooker. Add the soaked rice and fry for 3-4 minutes.
Add 1/3 Cup water, half of the milk (250 ml), Sugar and cashew nuts in the cooker.
Close the lid and cook for 3-4 whistles. Remove from flame and Open the lid as soon as the steam escapes.
Use a heavy spoon to whisk the ingredients and try to break down the rice grains.
Add the remaining Milk (250 ml) to the pressure cooker along with ¼ Cup water.
Close lid and cook for another 2-3 whistles. Remove from flame and allow steam to escape.
Open the lid and put it back on the flame.
Add the crumbled khoa , Condensed Milk and Cardamom.
Stir continuously till the khoa dissolves and mixture becomes thick.
Switch off the flame stir in Gulkand. Mix well.
Add the betel leaf mixture in parts, building up the flavor till u get it right.
Refrigerate it for 2-3 hours. Serve and Enjoy!
Wash n soak the rice for 1-2 hours. Strain to remove excess water.
Heat Ghee in a pressure cooker. Add the soaked rice and fry for 3-4 minutes.
Add 1/3 Cup water, half of the milk (250 ml), Sugar and cashew nuts in the cooker.
Close the lid and cook for 3-4 whistles. Remove from flame and Open the lid as soon as the steam escapes.
Use a heavy spoon to whisk the ingredients and try to break down the rice grains.
Add the remaining Milk (250 ml) to the pressure cooker along with ¼ Cup water.
Close lid and cook for another 2-3 whistles. Remove from flame and allow steam to escape.
Open the lid and put it back on the flame.
Add the crumbled khoa , Condensed Milk and Cardamom.
Stir continuously till the khoa dissolves and mixture becomes thick.
Switch off the flame stir in Gulkand. Mix well.
Add the betel leaf mixture in parts, building up the flavor till u get it right.
Refrigerate it for 2-3 hours. Serve and Enjoy!
Virendra Kaur (Chef)
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