Anjeer ki Kheer | Dried Fig & Rice Pudding
Learn to make Anjeer kiKheer, a delicious warm fig and rice pudding cooked in milk, jaggery andflavoured with cardamom.
Servings: 2 bowls
Calories: 1089.43kcal
Ingredients
- 2½ cup full-fat milk
- 6 dried fig large size
- 4 whole cashews
- 11/2 tablespoon basmati rice
- ¼ teaspoon cardamom powder
- ⅓ cup jaggery powder
- 1 pinch saffron strands
- ¼ teaspoon rose water optional
- 1 tablespoon chopped pistachios
Instructions
- Soak the dried figs and cashews in ½ cup of warm milk for 2 to 3 hours.
- Soak the saffron strands in 1 tablespoon of warm milk or water.
- Wash and drain the rice and keep it aside.
- Use a chutney maker or mini processor to make a coarse paste of the soaked fig and cashews.
- Heat the remaining milk in a heavy-bottomed pan and bring it to a full to boil. Reduce the heat to low.
- Add the soaked rice and cook until the milk is reduced to half.
- Add the fig cashew paste, saffron milk, and cardamom powder and cook for 6 to 8 mins stirring constantly until the mixed well and starts to thicken.
- Stir in the jaggery powder until dissolved. Stir in rose water, if using and switch off.
- Serve warm or chilled garnished with crushed pistachios.
Nutrition
Calories: 1089.43kcal | Carbohydrates: 128.91g | Protein: 46.05g | Fat: 44.39g
