Andey Ki Kheer Recipe - Egg White Kheer

Step 1: To begin making Andey Ki Kheer (Egg White Kheer) Recipe, take a sauce pan and add milk and cardamom powder to it

Step 2: Boil it to reduce it to half its initial amount

Step 3: It takes 30 minutes at medium flame

Step 4: Meanwhile, separate the egg yolk from the eggs and keep aside

Step 5: Once the milk reduces to half, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts

Step 6: Do not add Raisins at this point since it may sour the milk causing it to curdle

Step 7: Add sugar and keep stirring till the sugar get completely dissolved

Step 8: This may cause a thinning effect on milk

Step 9: Hence, keep stirring and let the mixture boil again until reduced to a creamy consistency

Step 10: Once we add sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency

Step 11: Take the egg whites in a separate bowl beat it till frothy

Step 12: With the help of a spoon gradually add beaten egg white into the boiling milk in low flame, stirring

Step 13: Beat the remaining egg white again to make froth

Step 14: Again with a spoon take the frothing egg white and add in the milk, stirring

Step 15: Repeat the process till all the egg white is spooned into the saucepan

Step 16: The egg white froth appears like little dumplings in milk

Step 17: Keep stirring

Step 18: Keep the flame low and let the dumplings cook well

Step 19: Allow the milk to cook till it becomes golden in color and gets a creamy texture

Step 20: Now add Kewda water into it

Step 21: This gives a royal aroma to kheer and eliminates the smell of eggs

Step 22: Now add in raisins and put off the flame

Step 23: Allow Andey Ki Kheer (Egg White Kheer) Recipe to cool down to room temperature

Step 24: Refrigerate it for a couple of hours to adore the chilled Andey Ki Kheer or enjoy it warm

Step 25: Serve Andey Ki Kheer as a dessert after your delicious meal of Palak Dal, Sev Tamatar Ki Sabzi and Tawa Paratha