Method:
- If
canned, drain and coarsely chop lychees.
- Grate
khoya.
- Soak
basmati rice for 15 minutes, drain and coarsely grind.
-
Blanch almonds and pistachio.
- Remove
skin and slice finely.
- Keep
aside for garnish.
- In
a handi/pot pour milk and boil for 10 minutes stirring continuously.
- Add
in coarsely grinded rice and cook till the rice granules are cooked
& are soft.
-
Add khoya and sugar.
- Mix
well.
- Add
in the chopped lychees and stir for 2 minutes.
- Sprinkle
in cardamom powder and rose water.
- Remove
from heat.
- Cool
the kheer and pour in individual serving bowls.
- Sprinkle
with sliced almonds and pistachios.
- Serve
chilled.
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