Traditionally Made Saffron-Kesari Khoa Ka Meetha Recipe
Ingredients: {Serves up to - 4 to 5 person's}
- Basmati Rice - 100 gms
- Milk (Buffalo/Cow) - 150 ml (Here I have used cow's milk as it's contain's fewer fats)
- Fresh Khoa/Khoya - 200 gms
- Saffron/Kesari Shreds - 10 gms (Soak them in one blow of water)
- Sugar (As per your taste) - 200 gms (Make a fine powder of it)
For Garnishing:
- Cashew Nuts (Kaju) - 10 gms
- Almonds (Badam) - 10 gms
- Pistachios (Pista) - 10 gms
- If you want to add the above dry fruits in the form of powder, then grind it well (Optional)
The Method As follows:
- To begin with first, wash Basmati Rice in a bowl and keep it aside to soak it for 30 minutes.
- After half an hour, take a pressure (or) rice cooker, whichever is more convenient for you. Turn on your stove in the medium flame then add 150 ml of Milk in it by including soaked 100 gms of Basmati Rice mix it well and cover the led by increasing the stove flame to high. Let the rice cook for 4-5 vessels. Once it's done take it out in a bowl and set it to room temperature.
- On the other side, add 200 gms of Khoa/Khoya in a blow along with little water in it and smashed the Khoa/Khoya till it gets some consistency.
- Now take a Food processor (or) Grinder jar, add the cooked Basmati Rice and make a fine paste of it and then empty the jar by placing the paste in a small bowl and repeat the same process for Khoa/Khoya.
- Finally, after making the paste of both add the mixture in the same jar by including the sugar powder and soaked saffron sherds. Grind this mixture into a fine paste until you observe a foam texture in the form of rice and khoa molecules on it.
- If in case you haven't noticed the foam texture then take out the mixture from the grinding jar and place it in a medium bowl and use the cream (or) egg whipper, to form a foam consistency on it.
- Once it is done, now the traditional made saffron/kesari khoa meetha is ready to dish out with garnishing it on top with the dry fruits sherds and serve the delightful dessert to your loved ones.
Thank you :-)
