Water chestnuts kheer. Dessert from shinghade (shingoda or water chestnut). Very easy to make and little different from regular desserts generally made. My nailart done by Simply Nailart.
Water chestnuts are nutritious tubers (corms) grown for their mildly sweet, delicious, coconut-like crunchy textured edible pulp. The corms are cultivated in the. Chinese water chestnut or water chestnut scientifically known as Eleocharis dulcis is an edible tuber that belongs to the sedge family of Cyperaceae and is native to Asia (China, Japan, India, Philippines. You can have Water chestnuts kheer using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Water chestnuts kheer
- It’s 1/2 cup of Water chestnuts half cup.
- You need 3/4 tsp of Paneer.
- It’s 1 tsp of Rice powder.
- Prepare 2 of ta Elaichi.
- You need 1 tsp of Ghee.
- It’s 6-7 of ta Almonds.
- Prepare 1 tsp of Raisin.
- It’s 2 of ta Bay leaves.
- It’s 6/7 tsp of Jaggery.
Water chestnut may refer to either of two plants (both sometimes used in Chinese cuisine): The Chinese water chestnut (Eleocharis dulcis), eaten for its crisp corm. The water caltrop (Trapa natans), eaten for its starchy seed. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many Water chestnuts have many uses and are linked to several benefits. Water chestnuts are popular in many cuisines and have a variety of potential health benefits.
Water chestnuts kheer instructions
- Make paneer and smash it well.
- Take a pan and add ghee,bay leaves and paneer,water chestnuts also.Fry it well..
- Add rice powder and milk.cover it for cooking 15 minutes.
- Now add Jaggery and stirring it well until it is thick.add dry fruits and remove it..
- Keep it in fridze for 30 minutes if you want. otherwise you can serve it warm also,thank you..
Water chestnuts contain an antioxidant called ferulic acid. There is some evidence that ferulic acid can help. Water chestnuts, sometimes known as Chinese water chestnuts, are small, white vegetables with a crunchy texture and a fresh, mild taste similar to apples. They're often used in Asian cooking. The water chestnut's brownish-black paper-like skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy.