Rose Kheer

• 1 cup Aazol’s Unpolished Indrayani Rice
• 2 cups water
• 4 cups milk (full cream)
• 1/2 teaspoon cardamom powder
• 3/4 cup sugar (adjust to taste)
• 2 tablespoons pistachios, sliced
• 2 tablespoons rose syrup
• 1 tablespoon dried rose petals for garnish

Method:

1. Soak the Rice:

Rinse Aazol’s Unpolished Indrayani Rice thoroughly under running water.

Soak the rice in water for 30 minutes. Drain and set aside.

2. Cook the Rice:

In a pressure cooker, combine the soaked rice with 2 cups of water and 4 cups of milk.

Stir well and add cardamom powder.

Cover the pressure cooker and cook for 4 whistles on medium heat.

Let the pressure release naturally.

3. Sweeten the Kheer:

Open the cooker and stir the cooked rice mixture.

Add sugar and mix until it dissolves completely.

Simmer on low heat for another 5-7 minutes, stirring continuously to prevent the mixture from sticking to the bottom.

4. Add Flavour:

Stir in rose syrup and mix gently to infuse the kheer with a delicate floral aroma.

Add sliced pistachios and continue to stir for a minute.

5. Garnish and Serve:

Turn off the heat and let the kheer rest for a few minutes.

Garnish with dried rose petals and more pistachios if desired.

Serve hot or chilled, depending on your preference.