Kheer – Rich and Creamy Semolina Dessert
- 1/2 lit. Milk
- 1/2 cup Semolina/Bombay Ravva
- 1 cup Sugar
- 1 tbsp Cardamom powder
- 10-12 Cashew nuts
To a heavy bottom cooking vessel or kadai add ghee and fry cashew nuts till lightly golden and set aside.
In another vessel bring milk to boil and when milk starts to boil lower the flame and add semolina by stirring continuously. Stir for 2-3 minutes. *
Now add cardamom powder and sugar. Cook for 2-3 minutes till sugar gets dissolved. Turn off the heat and serve warm or cool garnishing with fried cashew nuts.
* NOTE: As kheer cools down it tends to get thick so keep the consistency runny. Adjust sugar according to the taste.