Ingredients

• 1 litre full cream milk or 1/2 litre full cream milk and a tin of sweetened condensed milk

• 1 cup white sesame seeds or til

• 1 cup sugar or Khjoor ka Gur/Date jaggery * (reduce to half or less, if you are using tinned condensed milk, because it is already quite sweet)

• 1 cup grated fresh coconut (nariyal or gola)**

• Seeds of 4-5 green cardamom, crushed

• *Date Jaggery is made of date juice. It is a kind of sweetmeat in itself in Bengal. It can be bought from Bangladeshi or large Indian grocers in UK .

• **If you can not get fresh coconut, uses desiccated coconut. Soak it in just enough milk to cover and microwave on full for 2 minutes or keep at room temperature for 2 hours.

Instructions

1. Toast sesame/til seeds. This can be done by stir-frying, without oil, in a wok/karahi/kadhai. Keep aside until cold.

2. Grind very coarsely.

3. Boil milk in a saucepan, stirring frequently until reduced to half.

4. If using condensed milk, add to the boiling milk now.

5. Add ground sesame, coconut, crushed cardamoms and mix. Simmer briskly for 10-15 minutes, stirring frequently.

6. Add sugar (see note below) and mix. Cook for a few more minutes and turn heat off.

7. Serve it either at in room temperature or chilled.

Notes

• If you are using Khjoor ka gur or Date Jaggery, do not cook after adding it, as it will curdle the kheer/milk. Just stir thoroughly so that no lumps of Jaggery remain. If jaggery is in a hard block, grate it beforehand.