Ingredients and Method to make Slow cooker pista kheer
1/2 cup sweetened condensed milk
1 1/2 cups half & half
3 cups whole milk
2 pinches good quality saffron (kumkuma poo)
1/3 cup plain pistachios (pista)
5 green cardamom seeds
Place condensed milk, half & half, milk and saffron in a slow cooker and set on high heat to cook for 4 hours.
Soak the pistachios in water for about 30 minutes. Drain and using a mortar and pestle or spice grinder powder the pistachios coarsely, I used mortar and pestle.
Powder cardamom seeds until fine.
Add pistachios and cardamom seed powder to the kheer about halfway into the cooking time, mix well and allow the mixture to cook for the balance of time.
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Remove cool to room temperature, then refrigerate and serve this chilled.
Serves approximately 2 to 3
Notes
If you want to make this on the stove top, place the ingredients as mentioned in step one in a large heavy bottomed pan and allow to simmer, stirring continuously until the mixture begins to reduce and thicken to about 3/4 of original quantity.
Add pistachios and cardamom seed powder and allow to simmer a little longer stirring continuously on low heat until the mixture becomes 1/2 its original quantity.
If you do not have half & half and want to use milk instead you can do that, only you will have to set the slow cooker to cook on high for 5 to 6 hours instead of 4
Or if you are making it on the stove top with milk entirely instead of half & half and milk, you would have to simmer the mixture longer and stir it frequently as mentioned above.
