Gobindobhog kheer
Ingredients
• 1 cup rice
• 5 cups milk
• 3 cups water
• 1 cup sugar
• 1 tablespoon cardamom powder
• 1 tablespoon ghee
• A pinch of saffron
• 2 tablespoon condensed milk
• 2 cups grated carrot
Method
Soak in warm water for 24 hours. Drain the rice completely, and heat ghee in a heavy bottomed pan. Fry the rice in this ghee at medium flame for 5 to 6 minutes. Transfer the rice to pressure cooker and add 3 cups of water and pressure cook for two vessels. When the pressure eases off, add milk and carrot and simmer for 20 to 25 minutes stirring frequently in between. The milk should remain half of its quantity by now. Add cardamom, sugar and condensed milk and stir for 10 more minutes till the kheer thickens. Mix saffron with 2 tablespoon of milk and add this to this kheer, mix and turn off the flame. You can garnish with nuts, serve hot or chilled.
SOURCE- Recipes using Traditional rice varieties from 2019 rice calender by Sahaja organics