Roti kheer recipe | Leftover roti kheer

Roti kheer is a simple and easy to prepare dessert with milk and leftover roti as main ingredients.

During my childhood, I used to eat chapati soaked in milk. At times poori too. This is a rich version of it, made as kheer/ payasam.

A simpler version of Paal poli. I have used chopped roti as base for this kheer/ payasam.

When you have leftover roti, you can make this kheer.

Step by step pictures

1. Prepare roti in Rotimatic as mentioned in the settings. You can use leftover roti too. Chop the roti finely. Alternatively, you can use blender to mince finely for more homogenous texture.

2. Heat a pan with ghee, roast cashews until pale golden in colour. Add raisins and fry till they are bloated. Keep aside.

3. Add chopped/ minced roti to the same pan and roast in medium flame for 2 mins.

4. In a heavy bottomed pan, heat milk. Take a teaspoon of milk and soak saffron in it.

5. Once milk starts to boil, Add roasted roti. Stir in the saffron milk.

6. Add sugar, condensed milk and simmer for 8 mins.

7. Finally add cardamom, roasted cashew, raisins. Switch off the flame.

Serve warm or chilled as per your preference.

Related links

• Paneer kheer recipe
• Mango payasam recipe
• Carrot kheer recipe
• Cabbage kheer recipe
• Badam kheer recipe

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5 from 1 vote

Roti kheer

Roti kheer is a simple and easy to prepare dessert with milk and leftover roti as main ingredients.

Course Dessert

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 2 Roti
• 3 cups Milk
• ¼ cup Sugar
• 3 tablespoon Condensed milk
• 1 Cardamom powdered
• 4 Cashew nuts
• 10 Raisin
• 1 teaspoon Ghee
• Saffron - few strands

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Instructions

• Prepare roti in Rotimatic as mentioned in the settings. You can use leftover roti too. Chop the roti finely. Alternatively, you can use blender to mince finely for more homogenous texture.
• Heat a pan with ghee, roast cashews until pale golden in colour. Add raisins and fry till they are bloated. Keep aside.
• Add chopped/ minced roti to the same pan and roast in medium flame for 2 mins.
• In a heavy bottomed pan, heat milk. Take a teaspoon of milk and soak saffron in it.
• Once milk starts to boil, Add roasted roti. Stir in the saffron milk.
• Add sugar, condensed milk and simmer for 8 mins.
• Finally add cardamom, roasted cashew, raisins. Switch off the flame.

Video

Notes

• If you choose to use food processor or mixer to mince, make sure not to grind for too long. 
• Adjust milk as per the thickness you need for kheer. 

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