Madhwa Sakha Team
Atta Kheer
¼ cup wheat flour (atta)
2 cups milk
⅔ cup coconut milk
¾ cup sugar or jaggery (adjust to taste)
½ tsp cardamom powder
¼ cup ghee
2 tbsp cashews (kaju)
2 tbsp raisins (drakshi)
Roast the atta: Heat 1 tbsp ghee in a kadai (pan) and add the wheat flour. Roast the flour on low to medium heat until it turns golden brown and releases a pleasant aroma.
Add milk: Gradually pour in the milk, stirring continuously to prevent lumps. Bring the mixture to a boil and let it cook until it thickens slightly.
Sweeten: Add sugar or jaggery to the thickened mixture. Stir well and let it cook for a few more minutes until the sugar dissolves and blends into the kheer.
Coconut milk: Lower the heat and add the coconut milk. As soon as the mixture starts to boil again, remove it from the heat to prevent the coconut milk from curdling.
Garnish: In a separate pan, heat the remaining ghee and fry the cashews until golden. Then add the raisins and fry until they puff up. Add this to the kheer.
Add cardamom: Finally, stir in the cardamom powder for added flavor.
Serve warm or chilled, as per your preference. This atta kheer is a delightful blend of flavors with the richness of coconut milk and the sweetness of jaggery or sugar!
