Chocolate Kheer Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Bring milk to a gentle simmer, making sure not to scorch the bottom. Drain the water from the soaked rice and add to the pan. Keep stirring occasionally to ensure the rice doesn’t stick to the bottom. Once the rice is cooked through and the kheer has thickened up, add vanilla essence and sugar. Mix well and simmer for another 2-3 minutes. Mix in the chopped chocolate. Stir well till the chocolate has melted completely. Let this cool down before serving. Top with whipped cream or roasted nuts.

Method :
Mix bitter gourd, salt, turmeric and leave overnight in fridge. Wash before cooking and then heat 2 tablespoons oil in a pan, add the bitter gourd. Cover it with lid and cook for about 10 minutes. Remove from heat and set aside. Heat oil, add 1 tablespoon ginger garlic paste and stir well. Add cardamom powder, coriander powder, red chili, turmeric and water and mix.
Then, add onions and fry till golden brown. Add tomato and cook the tomato until it turns soft and pulpy. Add 1 tablespoon green chili, water and bring to a boil. Cook for 5 – 7 minutes on medium heat. Add 1 tablespoon coriander and curd and cook for 5 – 7 minutes. Add the cooked bitter gourd in. Cook for another 5 – 7 minutes before serving.