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Tandul kheer (Rice porridge)

July 19, 2018

Rice kheer spiked with cardamom and nutmeg. Light on the stomach, this dessert goes well after any dish you have had. Mostly served with Puran Poli.

  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins


7-8 count cashews

1 1/2 cup sugar

7-8 count cardamom pods

1/2 cup basmati rice

1 liter milk

1/2 cup finely grated dry coconut

1 tsp charoli


Crush cashews and roast with little ghee. Keep aside.

Mix sugar in 1/2 cup water and heat for 2 minutes until it dissolves completely to form a sugar syrup.

Grind a mixture of cardamom seeds and 1/2 tsp sugar to form a powder.

Cook the rice in 1 cup water.

Grind slightly to break the grains (do not make a paste). Add little milk if required.

Add rice in1 litre boiling milk.

Add the sugar syrup, dry coconut, charoli, roasted cashew and cardamom and sugar powder to boiling milk.

Add a pinch of salt and boil for 2 minutes on low flame. Keep stirring so as to avoid overflowing.


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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