Anjeer Kheer

A delicious pudding where rice is cooked in milk along with sautéed almonds and a ground paste of anjeer (dried fig) flavoured with saffron, and cardamom. This dessert is like a warm hug on cold chilly night and is perfect for the festive season!

Ingredients:

INGREDIENTS:

- 2 tablespoons ghee

- 15 almonds (soaked, deskinned & chopped)

- 3 tablespoons rice (soaked)

- 1 litre full fat milk

- 2 teaspoon saffron (soaked)

- Anjeer paste (soak 15 dried figs soaked. Drain and blend )

- 6 tablespoons sugar

- 2-3 cardamom pods

- 3-4 dried Figs (soaked and chopped)

- Almond flakes (chopped)

METHOD:

- Heat ghee in a pan.

- Sauté almonds till they are light brown.

- Add milk to the pan, followed by cardamom and soaked rice.

- Let it cook for a few minutes before adding in the sugar.

- Once the sugar has dissolved, add in the saffron.

- Once the milk changes colour, add the anjeer paste and mix well.

- Make sure there are no lumps.

- Let it cook uncovered for 20 minutes.

- Keep stirring at regular intervals and make sure you don’t let it over boil.

- Once the kheer has reached the desired consistency and is thick turn off the heat

- Let it rest for 10 minutes before you transfer to a bowl.

- Garnish with chopped anjeer and almonds.