besan kheer-1 besan kheer-2 besan kheer-3


Besan                    3 tbsp

Badam                  12 to 15

Cashew                  12 to 15

Ghee                        1 tbsp

For boiling:

Milk                       2 ½ cups

Jaggery               ½ cup

Elachi powder   liberal pinch

Saffron strands few


  • In a thick bottomed vessel, boil together contents mentioned under ”for boiling”.
  • In another kadai, heat ghee, fry badams and cashews and transfer to a plate.
  • In remaining ghee, roast the besan well till it turns golden and raw smell vanishes.
  • Powder roasted badams and cashews(leaving few cashews for garnishing).
  • Add roasted besan to mixie and make a fine powder altogether.
  • Add water little by little to it and make it a fine paste and then to a solution.
  • Keeping burner in low flame, pour back to ghee fried kadai,  stirring continuously from the minute you pour it, otherwise lumps will be formed.
  • After a couple of minutes, add milk boiled contents and mix well and switch off.
  • Garnish with left out cashews.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s