GHEER

1. RICE GHEER

Ingredients

Raw rice (broken)-100 gm
Milk-1 lt
Condensed milk-1/2 tin
Sugar-1 cup
Chopped badam, pista, nuts
Elaichi-7

Method

Wash rice and cook it in milk. (Can do in cooker also)
When rice is cooked, add condensed milk, sugar, elaichi powder.
Stir constantly till little thick consistency.
Sprinkle chopped nuts.
Serve it hot or chilled.



2. COCONUT NUTS GHEER

Ingredients

Coconut scrapped-1 cup
Poppyseeds-2 tsp
Cashew nuts-15
Badam-10
Pista-6
Sugar-1 cup
Milk-1 lt

Method

Soak and peel the skin of the nuts.
Soak poppy seeds.
Grind coconut, poppy seeds and all the nuts coarsely.
Add sugar and grind once.
Mix it in boiled milk.
Allow all together to boil again till gheer level.

Garnish with nuts and saffron.
Serve it hot or chilled.


3. CARROT GHEER

Ingredients

Carrot-3
Badam-15
Milk-1 lt
Sugar-1 cup
Badam essence or cardamom essence-1/4 tsp

Method

Steam cook carrot or cook the carrot with little milk in cooker.
Soak badam and peel the skin.
Slice it.
Grind carrot to paste.
Boil the milk, add carrot paste, sugar and boil well.
Add essence and sliced badam.
Option: can add seedless black grapes.
Serve it hot or chilled.



4. CABBAGE GHEER

Ingredients

Sliced cabbage-1 cup
Ghee-2 tsp
Sugar-1 cup
Milk-1 lt
Cardamom powder or essence
Green colour-a drop

Method

Sauté the cabbage in ghee till raw smell goes.
Cook it with few milk and paste cabbage.
Boil milk, add paste, sugar and boil well.
Add essence and colour. mix it.
Garnish with nuts.
Serve it hot or chilled.



5. MANGO GHEER

Ingredients

Chill milk-2 cup
Ripe mango-1
Fresh cream-2 tbsp
Saffron-a pinch
Sugar-as per needed
Mango essence or elaichi powder

Method

Blend mango with little milk.
Add fresh cream, saffron, sugar, essence and lightly blend it.
Option: While serving keep 1 tbsp of vanilla ice cream on top.



6. SWEET POTATO GHEER

Ingredients

Sweet potato-big (1)
Milk-2 cups
Sugar-1 cup
Cesari colour
Saffron
Sliced nuts- 2 tsp
Cardamom powder-1/2 tsp

Method

Cook and mash sweet potato.
Boil milk, add potato and dissolve.
Add sugar and dissolve.
Boil it.
Add colour and cardamom powder.
Sprinkle nuts and saffron to garnish.