Wednesday , October 12 2016
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Kesari Kheer and Pooda

kesari kheer and pooda


2 litre whole milk
50 grams rice
2 tbsp sugar (you can adjust it to suit your taste)
½ tbsp pistachio (chopped)
½ tbsp almonds slivered (soaked over-night in water)
½ tsp saffron
½ tbsp raisin
½ tbsp cashew nuts (roasted) chopped
(using dry fruits is optional)


Wash the rice well.

Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.

Once it is boiled, lower the heat. Remove 2 tbsp of milk in a small cup and add saffron to it. Let it soak at least for 10-15 minutes.

Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.

Lower the heat and after 15 minutes add the soaked saffron milk.

Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.

Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.

Serve hot or chill it before serving.

For Pooda

You need:

1 cup whole wheat flour
¾ cup sugar
1 tsp anise seeds/ fennel seeds
Water (for the batter)
Oil for shallow frying


Mix all the ingredients, except water. Bring them all together by gradually mixing in the water. The consistency should not be thin but of a pouring consistency.

Heat a tawa (skillet) and pour 2 tsp oil. Pour a 2 tbsp of batter over the heated oil. Spread it to a round shape but do not make it very thin.

Cook it on medium-low heat. Once the top is done, flip it to cook the other side. If the oil seems less, pour a little bit around the edges.


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