It can be
served along with a festive meal. It can be served hot or at room
temperature or chilled in the fridge.
Tips
The final color of khuskhus kheer will depend on the color of the jaggery/gud you use.
Roasting poppy seeds/ gasagase properly adds to the flavor of this kheer.
Grinding gasagase / poppy seeds to a fine powder before adding water
is important. If you add water earlier, you may not get a smooth paste.
You may use more coconut if you wish.
You may use sugar instead of gud - jaggery.
Milk may be added instead of water in the final boiling or just before serving.
You may also put it in the fridge and serve it cold. It stays good in the fridge for 2-3 days.
If you make it thick, serve it in a bowl with a spoon.
If you make it thin, it may be served in a small glass or a cup.
Instead of rice, rava (sooji / semolina / cream of wheat) may be used.
If using rava, add it at the end when the
kheer is boiling. Mix well to make sure there are no lumps. Boil for 2 minutes after you add rava while stirring.
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