POINT TO NOTE
If you diabetic or are prone to gestational diabetes, then you might want to give this one a miss.
INGREDIENTS (250 ml cup used)
- Milk – 1 litre (double toned)
- Rice – ½ cup
- Condensed milk – ½ tin
- Chopped almonds – 10 to 15 pieces (soak and remove skin)
- Raisins- 10 to 15 pieces (soaked in lukewarm water)
- Green cardamom – 2 to 3 pieces (powdered with skin)
- Saffron or kesar – 1/2 teaspoon
- Boil the milk in a wok for about fifteen minutes or till the milk thickens a little.
- Add the rice and continue boiling, stirring every five minutes, till the rice is cooked.
- Add condensed milk and saffron and stir well.
- Cook it on low heat for another ten minutes, stirring in between.
- Mash the rice to break the grains. Add the almonds and raisins and blend again to a grainy paste.
- Cool it and garnish with the green cardamom powder and refrigerate it.
- Your banarasi kheer is ready. Dip into it anytime.
Soaking the saffron in a little bit of cold milk before adding helps to release the flavor.
This dish is high in calories, rich in minerals and carbohydrate. Rice is a primary source of carbohydrate. Both saffron and almonds are rich in nutrients. Saffron also has medicinal properties – it is an antiseptic, anti-oxidant and has digestive properties. Almonds are rich in vitamin E, vitamin B-complex, potassium, iron, calcium, magnesium, manganese, zinc, copper and other beneficial compounds.
Raisins prevent tooth decay, tackle oral problems (pregnant women are vulnerable to oral problems) and promote healthy bones.