Phoolon ki Shahi Kheer

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Now this is one dessert I’ve been wanting to make since so long. Whenever I made something like this, it would burn and all my effort would go down the drain.

It was sometime back that I realized that I was not using the right pan to make kheer. So I landed up buying a new saucepan to make it and it came out so perfect. I decided to make kheer for Rakhi this year.

Rakhi is a festival which is close to everyone’s heart. Every year all our family members used to gather at our place and there would be loads of food, music and loads of masti..!!
This year I couldn’t celebrate it with everyone, so I decided to make all the food atleast. J

Remembering the song “Phoolon ka Taaron ka, sabka kehna hai.. Ek hazaron mein, meri behna hai”, I decided to make this Phoolon ki Shahi Kheer and I was so happy with the result..!! J

Preparation Time: 2 hours Cooking Time: 2 hours Serves: 5-6

All You Need:

Rice- 3 tbsp
Hot Water- 1 Cup
Milk- 2 liters
Sugar- 1/3 cup or to taste
Saffron strands
Rose syrup or roohufza- 1 ½ tsp
Edible Flowers of your choice
Almonds- 10 chopped
Pistachios- 10 chopped
Cardamom powder- ½ to 1 tsp
Ghee- 2 tsp

A Few Tips:

Rice needs to be soaked for at least 2 hours. I soaked the rice overnight, but 2 hours is good.
Rose syrup can be bought from the store or made at home. I used store bought. If the rose syrup is too sweet, you might have to adjust the sugar content.
For the edible flowers, it is not that easy to find them. I found mixed edible flowers from Whole Foods. I used marigold and rose.
You can use whole milk or 2%, both are good.
You could add little rose essence.
YOU HAVE TO STIR BETWEEN INTERVALS..!!

Method:

Soak the rice for at least 2 hours.
After 2 hours, in a heavy bottomed pan, on medium flame, add 1 tsp ghee.
Once the ghee melts, add rice and roast it for just 1 minute or so.
Add hot water and cover the pan until the rice is half cooked. Rice should not be fully cooked.
Add the milk and let it come to a boil. Keep stirring so that the milk doesn’t stick to the bottom.
Once the milk comes to a boil, turn the flame to low.
Add the saffron strands and edible flowers.
Cook until the milk reduces to half. Keep stirring.
Add rose syrup, sugar and cardamom powder.
Let the kheer cook for at least 20 mins more or until you achieve the desired thickness. Do keep in mind, it will get a little thicker once you put it to chill.
In a separate pan, add 1 tsp ghee and roast the chopped almond and pistachios.
Add the nuts to the kheer and stir well.
Serve the kheer in small bowls. Garnish with some edible roses and a few saffron strands.
You can serve it hot or cold. It will taste amazing both ways.