Chickoo kheer

Ingredients

• 8-10 medium chickoos, peeled, seeded and minimize into wedges + for garnish
• 4 cups full fats milk
• 2 tablespoons basmati rice, soaked for 20 minutes and drained
• ¼ cup sugar
• 2 tablespoons chopped cashewnuts
• 2 tablespoons slivered pistachios
• 2 tablespoons slivered almonds + for garnish
• ½ teaspoon inexperienced cardamom powder
• Blanched and peeled pistachio slivers for garnish

Method

1. Pour milk right into a deep non-stick pan and convey it to a boil. Reduce warmth to low and proceed to prepare dinner, stirring sometimes, until milk reduces to half. 
2. Meanwhile, switch chickoo wedges right into a mixer jar and puree finely.
3. Similarly, switch rice right into a mixer jar and grind coarsely. Transfer this into the diminished milk and prepare dinner, stirring repeatedly, until the rice is cooked fully. Add sugar, combine and prepare dinner until the sugar melts and combination thickens.
4. Add cashewnuts, pistachios and almonds and blend effectively. Add inexperienced cardamon powder, combine effectively and proceed to prepare dinner for 2-3 minutes. Switch the warmth off and permit to chill barely. 
5. Heat ghee in a non-stick pan, add the chickoo puree and sauté for 1-2 minutes. Add this to the milk combination and blend effectively.
6. Transfer the kheer right into a serving bowl, garnish with chickoo wedges, blanched pistachios and almond slivers and serve.