PASTA WITH FENNEL BULB

Ingredients

  • Milk 1 ½ kg
  • Boiled rice 4 tbsp
  • Boiled moong ki daal 4 tbsp
  • Sugar ½ cup
  • Condensed milk 4 tbsp
  • Powdered milk ½ cup
  • Almonds and pistachio sliced 2 tbsp each
  • Kewra water 1 tbsp
  • Green cardamom grinded ½ tsp

COOKING DIRECTIONS

Soak rice and daal together for 30 minutes, boil both in 1 ½ cup water till tender and mushy, whisk both together, keep aside,

boil milk add rice and lentil mixture, cook for 10 to 15 minutes, add powdered milk, mix well, add sugar, cook till

kheer thick, remove add condensed milk, cardamom powder, Kewra water, almonds and pistachio, serve chilled.

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