Beat the summer heat with a refreshing Muskmelon Kheer! Today, we bring to you an easy, creamy dessert that combines the natural sweetness of muskmelon with milk, saffron, and almonds for a perfect, cool treat. Tap to read!
Ingredients
250 gms boiled rice, 250 grams muskmelon pulp, 250 ml condensed milk, two tablespoons sugar, one litre milk, two teaspoons of almonds, a pinch of saffron.
Prepare the Rice and Milk
In a saucepan, bring one litre of milk to a boil. Add the boiled rice and cook on low heat, stirring occasionally, until the rice absorbs the milk and thickens.
Add Condensed Milk and Sugar
Once the rice has softened, add the condensed milk and sugar. Continue to cook the mixture, stirring regularly to prevent it from sticking to the pan.
Mix Muskmelon Pulp
Add the muskmelon pulp to the mixture and stir well. Let it cook for a few minutes on low heat. The muskmelon will release its natural flavour into the kheer.
Garnish and Serve
Add chopped almonds and a pinch of saffron to the kheer for extra flavour. Let it cool for a bit, and then refrigerate it for an hour or serve it warm.
Disclaimer
The recipe provided is for general informational purposes. Please ensure you check for any food allergies or intolerances before preparing this dish. Adjust ingredients to suit personal dietary needs. Consult a healthcare professional if necessary.