Name: Khas Rabbdi Kheer with Gulab Jamuns recipe by Alka Thakur at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Milk 2.5 liters; Rice 6 to 8 table spoons; Khoya 100 grams; Condensed milk 400 grams; Custard powder 1.5 table spoons; Sugar 1/2 cup or as per desired sweetness; Kewra water 1 tablespoon; Almonds 1 small cup; Pistachios 1 small cup; Gulab jamuns 12 to 15

Ingredients Serving: 8

Milk 2.5 liters
Rice 6 to 8 table spoons
Khoya 100 grams
Condensed milk 400 grams
Custard powder 1.5 table spoons
Sugar 1/2 cup or as per desired sweetness
Kewra water 1 tablespoon
Almonds 1 small cup
Pistachios 1 small cup
Gulab jamuns 12 to 15

Instructions

Clean and soak the rice (I used basmati rice) for 2 hours. Then grind it into a paste and keep aside.
Soak almonds in hot water for about 10 minutes. Peel the almonds and slice them thinly and keep aside.
Slice the pistachios and keep them aside.
Boil the milk nicely. Once milk has boiled let it cook for a while at low heat for about 10 minutes.
Add the ground rice while stiring continuously so that no lumps are formed. Let the rice cook on high flame for about 10 minutes and make sure you keep stirring.
Add the khoya and again keep stirring. Make sure there are no lumps and the khoya has dissolved well with milk and rice. Cool this for 5 minutes.
Now add the condensed milk and also keep stirring so that the rice does not stick to the bottom of the pan. Cook this for 5 to 8 minutes. Lower the heat.
Now in a separate bowl mix the custard powder with little milk. Stir well till the custard powder has completely dissolved in the milk.
Add the custard powder mix into the pan and mix well. You will notice the mixture is thickening.
Now add sugar and mix well.
Add the kewra water and mix well.
You can at this stage turn off the heat or cook further for 5 to 8 minutes of you want a thicker consistency.
Once the kheer has cooled down remove a it into a bowl.
Insert about 12 to 15 gulab jamuns into the kheer.
Garnish with sliced almonds and pistachios.

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