Fruit Kheer Indian Fruit Yogurt Pudding Recipes

Steps:

• Mix the sugar, pepper, chili powder, salt and yogurt together.
• Add the bananas and oranges and mix for 2 minutes.
• Dissolve the saffron in one tsp of water and sprinkle it over the dish before serving.

Steps:

• Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
• Spoon into dessert dishes.
• Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.

Steps:

• Heat the milk, condensed milk and honey with cardamom over med heat, stirring constantly so as not to scorch the milk. When it is just about at the boiling point, add rice and continue cooking, stirring often, about 45 min until rice is tender and about half the liquid has cooked away. Cool and refrigerate until cold. To serve, top the pudding with the fruit and garnish with a a couple of mint leaves.

Steps:

• In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
• Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Steps:

• Boil milk in a thick bottom pan.
• Add jhangora in it and then cook well. Stir to avoid lumps.
• Add sugar and cook for some more time till the sugar is fully dissolved.
• Next add of kewra essence to give it a sweet flavour. Mix this essence well.
• Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

Steps:

• Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
• Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle with the rose water.
• Serve warm or chilled in dessert bowls.