MATAR KI KHEER

Preparation Method :

• Blanch the peas. Cool and grind to a fine paste.
• Put the pea paste in a thick-bottomed pan. Add the milk slowly in a trickle, whisking continuously, to form a mixture without lumps.
• Cook on a low heat for 10 minutes, or until the milk has reduced by half.
• Add the sugar, ground cardamom, raisins and pistachios, and cook for 5 minutes on a low heat, stirring continuously.
• Remove from the heat and allow to cool before putting in the fridge. Serve chilled.