Kele & Chawal ki kheer

About Kele & Chawal ki kheer

Ingredients

• Ripe banana, peeled and chopped 1
• Rice, soaked for 30 minutes 4 tbsps
• Low fat milk 4 cups
• Almonds, slivered 8 to 10 + to garnish
• Raisins 1 tbsp
• Cashewnuts, chopped 1 tbsp + to garnish
• Jaggery, grated 4 tbsps
• Green cardamom powder 1 tsp + to sprinkle

How to Make Kele & Chawal ki kheer (Stepwise Photos)

Method

1. Pour milk into a deep non-stick pan and bring it a boil. Add rice, almonds, raisins and cashewnuts and continue to cook on medium heat, stirring in between, till the rice gets cooked and the milk thickens.
2. Add jaggery and stir till it dissolves. Add banana and switch off the heat.
3. Add cardamom powder and mix well.
4. Transfer into a serving bowl, garnish with almonds and cashewnuts, sprinkle some cardamom powder and serve warm or chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps