Kheer
Kheer
Prepared by : Tanya Srivastava
(0)
Reviews :
Serving Size : 150gm
No of Servings : 1
Used : 2 Times
Amount per serving Calories : 149 kcal
High Carbs
Ingredients Energy Net Carbs Protein Fat
Jaggery Powder - 2 ( 2.0 tsp 16.0 g) 60 kcal 14 g 0 g 0 g
2% Fat Milk - 0.5 ( 0.5 cup 122.0 g) 61 kcal 5.5 g 4 g 2.5 g
Almonds - 2 ( 2.0 almond 2.4 g) 14 kcal 0 g 0 g 2 g
Gourd White-flowered (calabash) - 1 ( 100.0 g 100.0 g) 14 kcal 3 g 1 g 0 g
Ingredients
Jaggery Powder - 2 ( 2.0 tsp 16.0 g)
Energy 60 kcal Net Carbs 14 g
Protein 0 g Fat 0 g
2% Fat Milk - 0.5 ( 0.5 cup 122.0 g)
Energy 61 kcal Net Carbs 5.5 g
Protein 4 g Fat 2.5 g
Almonds - 2 ( 2.0 almond 2.4 g)
Energy 14 kcal Net Carbs 0 g
Protein 0 g Fat 2 g
Gourd White-flowered (calabash) - 1 ( 100.0 g 100.0 g)
Energy 14 kcal Net Carbs 3 g
Protein 1 g Fat 0 g

Description

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FAT :
4.5 gm
Net Carbs :
22.5 gm
Protein :
5 gm

Preparation

1. **Prepare the Gourd:** Peel the white-flowered gourd and remove the seeds. Grate the gourd finely. This should yield approximately 1/2 cup of grated gourd.

2. **Cook the Gourd:** In a small saucepan, heat a teaspoon of oil over medium heat. Add the grated gourd and sauté for 5-7 minutes, stirring frequently, until it softens and loses some of its moisture.

3. **Add Milk and Jaggery:** Pour the 1/2 cup of 2% fat milk into the saucepan with the cooked gourd. Add 2 teaspoons of jaggery powder.

4. **Simmer and Thicken:** Bring the mixture to a gentle simmer over low heat. Stir frequently to prevent sticking. Continue to simmer for 15-20 minutes, or until the kheer thickens slightly and the milk reduces. The consistency should be creamy.

5. **Add Almonds:** Roughly chop the 2 almonds. Add the chopped almonds to the kheer during the last 5 minutes of simmering.

6. **Serve:** Remove the kheer from the heat. Allow it to cool slightly before serving. The kheer can be served warm or chilled.

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