For Badam Rice Kheer
- Basmati rice – ¼ cup (soaked 30 min)
- Slivered almonds – for garnish
- Full cream milk – 1 litre
- Almonds – ½ cup (blanched, peeled, ground to paste)
- Sugar – ½ cup (adjust to taste)
- Cardamom powder – ½ tsp
- Saffron strands – few, soaked in warm milk
Method
Step 1: Badam Rice Kheer
- Boil milk in a heavy-bottom pan. Add soaked rice and cook on low flame until soft.
- Stir in almond paste, sugar, saffron, and cardamom. Simmer until thick and creamy.
- Garnish with slivered almonds. Keep warm.
For Nolen Gur Rosgulla
- Cow’s milk – 1 litre
- Nolen gur (date palm jaggery) – 1 cup
- Lemon juice – 2 tbsp (to curdle milk)
- Water – 4 cups
Step 2: Nolen Gur Rosgulla
- Boil milk, add lemon juice to curdle. Strain and wash chenna (paneer).
- Knead until smooth, shape into small balls.
- Boil water, add jaggery, make syrup. Drop balls in and cook covered for 15–20 minutes
until spongy. - Cool in syrup.
For Pista Ice Cream
- Almond milk – 2 cups
- Pistachios – ½ cup (ground to paste)
- Sugar – ½ cup
- Fresh cream – 1 cup
- Cardamom powder – ¼ tsp
Step 3: Pista Ice Cream
- Blend pistachio paste with almond milk, sugar, and cardamom.
- Freeze and churn next in peco jet machine
- Freeze in airtight container, stirring twice during freezing for smooth texture.
Plating & Presentation
- Pour cold badam rice kheer into a shallow bowl.
- Place one nolen gur rosgulla gently in the center.
- Add a scoop of pista ice cream on the side.
- Garnish with almond brittle shards, saffron strands, and mint leaves.
Video
