Black rice and coconut kheer INGREDIENTS                                                                        

FOR BLACK RICE KHEER

1. Black Rice (washed & soaked) - 50 gms
2. Coconut Milk - 500ml
3. Full fat Milk - 1 ltr
4. Jaggery - 135 gms
5. Coconut (fresh, grated) - 80 gms
6. Cashew nuts (fried) - 30 gms
7. Raisins (fried) - 30 gms
8. Walnuts (fried) - 20 gms
9. Chironji (fried) - 10 gms
10.  Cardamom Powder - 5 gms
11.  Cinnamon Powder - 3 gms
12.  Ghee - 45 gms

FOR FOXNUT ROSE PRALINE

• Granulated Sugar - 200 gms
• Foxnut (roasted) - 15 gms
• Rose petals - 8 gms

Method

OR FRIED NUTS

1. In a pan, add ghee and let it warm.
2. Once the ghee is moderately hot add raisins and fry them. Once done take the raisins off, drain the excess ghee in the pan and let it cool down.
3. Put cashew nuts, walnuts and chironji in the ghee and lightly stir them till golden brown. Once done take them off the pan and drain the excess and let it cool down.

FOR ROSE FOXNUT PRALINE

In a heavy bottom pan take granulated sugar and let it melt nicely and slowly.

• Do not stir the sugar while it is melting.
• Bring the sugar to a beautiful bronze shade, and pour it on a silicon mat or a well oiled granite top or thali.
• Once poured, put roasted fox nuts and dried rose petals on it and keep it aside in a well ventilated room.
• Once done, break it randomly and store in an airtight container.

FOR KHEER

• Soak washed black rice for at least 30 minutes. Once done, dry them in the air for another 30 minutes. Blitz it very coarsely for 2-3 seconds and keep it aside.
• Take all the milk in heavy bottomed kadai and cook the milk till first boil.
• Add the grated coconut flesh to the milk, stir it for 2-3 minutes.
• Once done, add black rice to the milk and cook it for at least 40-45 till the rice is cooked and milk is reduced to half, take it off the cooktop to rest for a minimum of 3-4 hours.
• In a different pan take jaggery and 50 ml water and cook it and make a syrup.
• Once the syrup is cooled down add the syrup to cold kheer for the sweetness.
• Adjust the sweetness according to the taste and add cardamom powder.
• Add fried nuts to kheer and leave some for garnish.
• Pour the kheer in a beautiful bowl, garnish it with fried nuts, coconut flakes and rose fox nut praline.