RICE KHEER

Ingredients:
Butter – 1/2 tsp
Raw Rice – 1/4 cup ( Small grains rice preferable )
Milk – 4 cups
Saffron – 1 pinch
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp
Almond – 1 tbsp
Pistachio – 1 tbsp
Procedures:
In a wide open heavy bottom pan, add butter and fry rice for about a min till it becomes golden brown.
Add the milk and allow it to boil. Stir often till it boils as it might burn the bottom.
After it starts boiling, allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the Kheer.
Add a tsp of sugar, saffron & grind them in mortar and make it to a fine powder.
Add sugar, cardamom powder and let it boil for 3 minutes.
Add powdered Saffron and mix well. It gives a nice peach color to the Rice Kheer.
Add the nuts to the kheer.

Coconut Boli

Ingredients:

Grated Coconut – 1 cup
Jaggery – 2 cups
Split Channa Dal - 1/2 cup(cooked and mashed)
Cardamom – 1/2 tsp
Maida – 1 cup
Salt – a pinch
Water – little
Oil – as required

Method:

1. Add little salt to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Mix coconut, cooked split Channa Dal and jaggery and fry them in ghee to thicken.
3.Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(like chappathi)

Coconut boli is ready.