Using the machine to mash the rice , turns them into really small bits and instead of kheer you will have firni! Therefore never use the machine.
I use my hands to crush them into small bits … since you have soaked the rice for a good two hours or so … they become really soft .. so just leave half of the water in the rice , drain the rest .. then start mashing them lightly … it takes only a minute or so for them to become small particles … The fork isnt very helpful in doing this because it doesnt mash them evenly …
**i LIKE both…i LOVE the sticky part at the bottom of the pot it’s cooked in…i scrape it and enjoy eating it…it’s more like khurchan.
buffet served in Fallsview Casino, Niagara Falls, are both hot N chilled…i’m NOT suppose to eat it but i do anyways and take twice the dosage of Metformin … hehe **
I think that happens when you dont cook it long enough .... or dont have enough milk added to the rice ...
normally kheer gets ready in 40-50 minutes ... why dont you try again using my recipe and see if it works for you...
I do make it like that except I don't have it on medium for twenty mins.As soon as I add the rice,I stir for a bit then leave to cook and I keep stirring now and again.Ghar mein koi khaata nahi hai...:(.....I hate being defeated by a recipe.
I guess I could give it another whirl.Where do you get khoya from?...my friend adds a bit of grated barfi...would that help??
Thanx...xxxx
Hey charmed .. awww you cant be defeated by a recipe for sure …
This time when you try it, try it with the measures I have written above … and make sure you mash the raw rice with your hand … and when you add them to the milk, make sure the milk is boiling hot … inshallah it will come out really nice …
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