Amrita Raichand : Chef & Beyond's video: Methi Ki Kheer Recipe How To Make Methi Kheer with Apricot By Chef Amrita Post Pregnancy Recipe

Methi ki Kheer is an absolute treat for the breastfeeding mothers with an exciting tweak by our Chef Amrita. Simmered milk is flavoured by cardamom and apricot masks the bitterness of fenugreek with the added sweetness of jaggery. Watch and learn how to make Methi Kheer in just a few steps and don't forget to write us your feedback in the comment section below. Subscribe to Being Amrita: http://www.youtube.com/channel/UCsmpRzS2bqtQhU2VXGadr_g?sub_confirmation=1 Follow Me on Social Media: https://twitter.com/amritaraichand https://www.facebook.com/amritaraichand/ https://www.instagram.com/amritaraichand Also SUBSCRIBE to India Food Network - http://bit.ly/SubscribeToIndiaFoodNetwork Follow Us on Social Media :- Facebook: https://www.fb.com/indiafoodnetwork Twitter: https://twitter.com/IFN ❤ Instagram: https://www.instagram.com/indiafoodnetwork/ IFN Website: http://indiafoodnetwork.in/ Ingredients Milk: 4 cups Soaked/sprouted methi seeds: 4 tablespoons Dried apricots: 3/4 cup Jaggery: 5-6 tablespoons Roasted pistachios for garnishing- about 10 Method of Preparation - 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.