Almond and rose kheer

Forget calories as this weekend brings with it lots of festivities.

Food is one thing that every household will be devouring, with a special focus on sweet delicacies during Raksha Bandhan. While it's not easy to step out to buy sweets to pass around among friends, family and siblings, Chef Manish Mehrotra shares the recipe of almond and rose kheer.

2l full fat milk
120g Gobindo bhog rice (or any other rice available)
40g grain sugar
3-4 drops rose water
10g dried rose petals
100g almonds
25g almond slivers

Soak the rice in water for about 20 mins.
Heat milk in a heavy bottom pan, after a boil, reduce the heat and simmer till milk is reduced to half the original volume.
Add the soaked rice, after draining the water and cook on low heat till rice is cooked well and the mix thickens.
Add chopped almonds and cook for further 15 mins on low heat till the kheer is thick and creamy, add sugar.
Set aside to cool. Once cool add rose water and mix. Refrigerate till serving
Roast some almond slivers in an oven for 180 degree for 5 mins, until golden brown. Garnish with slivers and dried rose petals before serving.

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