While the term, "kheer", is used in several branches of South Asian cooking to mean a rice pudding, in the Bengali language, this word stands for "evaporated milk" (or mawa or khoya). It is caramelized and sweet, with the most wonderful texture ever. Making kheer can be tricky. The milk needs to be stirred constantly and prevented from burning. But with our easy-to-understand guide, a little bit of patience, and some time to spare, you can have a batch on your hands to enjoy as you please.

View the FULL RECIPE at https://bongeats.com/recipe/pa....tishapta-with-kheer-
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RELATED VIDEOS
Patishapta: https://youtu.be/cgXjYYB2tLs?l....ist=PLGX3dcCcJDYweaL
Doodh cha: https://youtu.be/ntigmnhKrAY?l....ist=PLGX3dcCcJDYweaL

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