Aug 01, 2018
– In a deep pan, add milk and the methi seeds. Boil for 6-7 mins.
– Heat another pan, add the jaggery and ghee. Cook until the jaggery melts. Add chopped apricots and a little bit of water and cook until apricots become soft.
– Bring the Milk and methi seeds to room temperature and then add the apricot and jaggery mixture to it.
– Now heat the kheer once more till it becomes thick. Serve chilled topped with some sliced pistachios.