Holi Recipes: Walnut Milk Kheer, Til Walnut Barfi
Soak the walnuts overnight and grind them in a blender with 2 cups water.
Make sure there are no lumps.
You should get a milk-like consistency.
Heat the milk in a heavy-bottomed saucepan, along with the soaked rice, over low heat or it will burn.
Add the saffron and keep stirring to prevent the reducing milk from sticking to the bottom.
Once the milk is reduced to half and the mixture has thickened, add the walnut milk and the sago pearls.
At this point, keep stirring the kheer gently but continuously, but do not break the sago.
Add the condensed milk and cook the kheer till it thickens.
You may add more milk to get the consistency desired.
Add the cardamom powder.
Cool and coarsely grind, but first reserve 1 tsp for garnish.
Pulse the walnuts to make a walnut meal.
Be careful to not over-grind, else it will become walnut butter.
In a heavy-bottomed saucepan, heat the ghee.
Add the milk and stir.
Let the milk come to a simmering boil over medium heat.
Add the milk powder little by little, mixing so there are no lumps.
Boil further over medium heat, stirring often.
Scrape the sides of pan as it boils.
Boil for about 10-15 minutes, till milk is reduced to half.
Add the walnut meal and the jaggery powder.
Mix well.
Boil for another 5-6 minutes.
Add in the powdered sesame seeds and mix well.
Stir another 2-3 minutes.
Add in the cardamom powder and the chopped walnuts, reserving a few to garnish.
Stir till the mixture thickens and starts leaving the sides of the saucepan and it looks doughy.
Take off heat.
Tuesday, March 7, 2023 at 3:49 am