Authentic Haryanvi Kheer Ratri with Mithi Roti
Indulge in a rich, slow-simmered milk pudding infused with cardamom and nuts, traditionally paired with a warm, jaggery-sweetened flatbread. This comforting rustic feast captures the hearty warmth of rural northern hearths.
60min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat.
2
Drain the soaked basmati rice and add it to the boiling milk, reducing the heat to low.
3
Simmer the milk and rice mixture stirring occasionally, until the rice is completely softened and the milk is reduced to a rich, creamy consistency.
4
Stir in the sugar, cardamom powder, and half of the chopped nuts, cooking for another 5 minutes until dissolved.
5
Remove the kheer from heat and let it cool slightly before chilling.
6
In a mixing bowl, combine whole wheat flour and melted ghee, then knead into a soft dough using warm water infused with melted jaggery.
7
Divide the dough into equal portions, roll them out into small, thick rotis.
8
Cook the rotis on a hot tawa with a little ghee until golden brown spots appear on both sides.
9
Serve the warm mithi rotis alongside the rich, creamy kheer.
Ingredients
1 liter full-fat milk
1/4 cup basmati rice, washed and soaked for 20 minutes
1/2 cup sugar
1/4 teaspoon cardamom powder
2 tablespoons mixed chopped nuts (almonds, pistachios)
1 cup whole wheat flour
1/2 cup grated jaggery
2 tablespoons ghee
*This AI-generated recipe may contain inaccuracies.