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Ras Kheer Recipe

First of all, wash the rice thoroughly and keep it soaked for half an hour. Filter the sugarcane in a vessel with the help of a muslin cloth and heat it on a medium flame. When sugarcane juice starts heating, then a layer a dirt will appear on its top, remove it with a spoon. When sugarcane juice starts boiling well then slow down the flame and add soaked rice in it.

And then with the help of a spoon, keep stirring the kheer for two to three minutes. In about twenty to twenty-five, when rice gets cooked, then add chopped nuts (cashew nuts, almonds and desired dry fruits) in it.

Now let's cook kheer more for ten-fifteen minutes by running it continuously. When the rice is well mixed in juice, then add cardamom powder to it and turn off the gas and let the kheer to cool down. In this way, Ras Kheer gets ready for indulgence.

Necessary Ingredients:
Fresh juice of sugarcane, rice, milk
Nuts: cashew nuts, almonds, pistachios, cardamom

Other Related Names:
Ganne ki ras kheer, Ganne ki kheer

Milk Wali Ras Kheer:
In some places of India, Ras Kheer is also prepared by mixing milk in it. Therefore, after cooking the ras kheer, boil the milk on medium flame in a vessel, and add the cold juice to the kheer. When the juice becomes cold, then only put the milk in it. Otherwise, milk in the hot juice (ras) of kheer is likely to break the milk.

Read Also

Bhog-prasadKheer Bhog-prasadRas Bhog-prasad

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