Tandalachi Kheer – Marathi Kheer

Instructions

• Wash and soak rice in enough water for about 30 minutes.
• I have used Ambemohor rice. You can use any rice like Basmati, Basmati tukda, Indrayani, or any other rice available with you.
• Transfer the soaked rice along with water and blend it into a puree.
• Do not blend into a fine paste. You can keep a little coarse texture.
• Heat up milk on medium heat.
• When milk is hot enough add the rice puree into it & mix well.
• Add chopped almonds and mix well.
• Cook on medium heat for about 15-20 minutes.
• Kheer thickens up as rice gets cooked.
• When rice is cooked nice and soft add sugar, saffron, shredded fresh coconut, and cardamom powder.
• Adding saffron is optional. You can skip it if you want.
• Mix well and cook on medium heat for about 4-5 minutes.
• Turn off the gas and tandalachi kheer is already.
• You can serve this hot as it is or cools it in freeze & serve.
• It goes well with poli, puri.