This is the Hyderabadi version of kheer with a twist. A few more ingredients besides rice make it different and delicious. The addition of sago and the humble lauki make it a delight.
1/2 cup basmati rice
21/2 cups whole milk
a few saffron strands
1 teaspoon warm milk
1 tablespoon ghee
1/4th cup almond slivers
3/4th cup bottle gourd/Indian squash/lauki
1/4th cup soaked sago/sabudana
3 tablespoons cashew paste
3/4th cup condensed milk
1/4th teaspoon cardamom powder
1 teaspoon rose water
- Combine the saffron and warm milk in a bowl, mix and keep aside.
- Grind the cashews and make a paste with 1/4th cup water.
- Soak the rice for 10 minutes in enough water. Drain and keep aside. Allow them to dry on a muslin cloth for about 30 minutes.
- Coarsely grind the rice in a mortar and pestle.
- Heat the ghee in a small pan and add the almond slivers. Sauté on a medium flame for a few seconds. Drain on an absorbent paper.
- In the same ghee add the lauki and saute on a medium flame for 2 minutes. Add 1 cup water and cook on a medium flame for 10 minutes till cooked. Keep aside.
- In a deep non stick pan add the milk, sago and crushed rice. Bring to a boil and cook on medium flame for 10 minutes stirring continuously.
- Add the lauki , mix well and cook on low flame for 3 minutes stirring continuously.
- Add the saffron milk mixture, cashew paste, condensed milk, cardamom powder. Mix well and cook on low flame for 2 minutes, stirring continuously.
- Turn off the flame and add the rose water. Mix well. Garnish with almond slivers.
- Refrigerate for 30 minutes or serve warm. Enjoy!