Bulgur Wheat Kheer
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 44394 times
Can you imagine a festive menu without kheer? Indeed, kheer is very close to our heart and our culture too. Unfortunately, this irresistible treat overshoots healthy calorie limits when cooked richly with full cream milk, nuts and loads of sugar. Bulgur Wheat Kheer is a good way out. By using high-fibre bulgur wheat with low fat milk and minimal sugar, this kheer turns out to be a heart-friendly and waistline-friendly treat, if had in small portions.
- Wash and soak the broken wheat in ½ cup water for 15 minutes. Drain and discard the water.
- Combine the soaked broken wheat along with 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes or till the water evaporates, while stirring occasionally.
- Add the milk, sugar and cornflour–milk mixture, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture becomes thick.
- Add the saffron-milk mixture and cardamom powder and mix well.
- Keep aside to cool slightly and refrigerate it for 15 minutes.
- Serve chilled garnished with the saffron stands or rose petals.
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