Ingredients
Fresh rose petals - 10
Rice - 100 gms
Coconut milk - 3 tins
Condensed milk - 1 tin
Khoya - 200 grm
Green colour - 1 tsp
Pistachio - 100 Gms
Walnut - 50 gms
Sesame seeds – 2 tsp
Bananas - 3 (sliced)
Rose water - 10 drops
Fennel powder - 1 tsp
Cardamom powder - 1 tsp
Cinnamon powder - 1 tsp
Silver paper - 6
Honey - 3 tsp
Coconut cream - 1/2 Cup
Coconut whole - 100 gms khopra
Sugar – 1tbsp
Butter – 1tsp
Steps
- Soak the rice for at least 15 minutes.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press The Saute' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
- Add coconut milk, condensed milk, coconut whole, coconut cream, khoya, sugar one by one to the inner cooking pot and mix well. Stir cook for few mins.
- Next add fennel powder, cardamom powder, cinnamon powder and continue to cook for few more mins.
- When the mixture is thoroughly cooked add rice to it and cook till all the ingredients combine. Press cancel. Remove and refrigerate it.
- Clean the pot and press sauté mode. Add sugar to the inner cooking pot and allow it to melt slowly.
- Then add honey, pistachios, walnuts, sesame seeds and mix well. Add in the sliced banana topped with butter as a finishing. Switch to ‘keep warm or off’ mode.
- Grind some pistachios and use for decorating the plate. Place the kheer in a bowl and garnish with chandi vark and pistachio slivers. Put the caramel mixture alongside with the rose petals.
- Coconut Kheer is ready to serve with Dessert.