Bournville Drizzled Tasmai Kheer Recipe

Directions

In a heavy-bottomed pan, pour 1 liter of milk and add sugar. Bring it to a gentle boil over medium heat, stirring occasionally to ensure the sugar dissolves and the milk doesn't stick.

Drain the water from your pre-soaked rice and add it to the boiling milk. Lower the heat and simmer. Stir frequently until the rice is soft and the milk has thickened to a creamy consistency (usually takes about 20–25 minutes).

Once the rice is cooked, add the Kesar (saffron) strands. The saffron will lend a golden hue.

Add cinnamon powder. It adds a warm depth that pairs perfectly with chocolate.

Fold in half of your chopped dry fruits into the simmering kheer. Let it cook for another 2 minutes, then turn off the heat.

Transfer the warm Tasmai Kheer into a serving bowl.

Break the Bournville chocolate into small pieces in a microwave-safe bowl. Heat in 60-second bursts, stirring in between, until silky smooth.

Drizzle the melted Dairymilk over the top of the kheer. Do not stir it in completely; the contrast of white kheer and dark chocolate streaks is the goal.

Finish by sprinkling the remaining chopped dry fruits over the chocolate drizzle for extra crunch.

This dish is served warm, but if you prefer it cold, drizzle the chocolate just before serving so it stays glossy.