Kheer

-

Kheer is a traditional South Asian, sweet dish made by boiling rice in milk and sugar and garnished with cashew , almond, pistachio, saffron, cardamon.
Kheer is a 2000 year old recipe and originated in Lord Jagannath Temple, Puri, Orissa. Since then it has gone through a lot of variations.

Its also my all the favorite sweet dish.

Ingredients :
  1. Rice : 1/4 cup
  2. Milk : 4 cups:
  3. Ghee: 2-TBSP
  4. Suar: 1/4 cup
  5. Salt : 1 pinch
  6. Saffron: few strands
  7. Cardamon : Freshly crushed 2-4
  8. Dry fruits: hand full(Cashew, Almond, Pistachio, Raisin).
Procedure :

In a heavy bottom pan heat half of the ghee make sure not to burn it :)

Add washed rice to it and fry till almost transparent.

Add the 4 cups of milk and steer. keep stirring constantly as the milk has the tendency to stick. Once the milk comes to a boil add sugar, saffron, a pinch of salt and crushed cardamon to it,reduce the heat and keep cooking for another 30 mins.

While the rice is cooking with milk and all these wonderful ingredients in another pan heat some more ghee and fry the dry fruits except pistachio.

Once the milk is reduced to a thicker consistency remove from heat and add the fries dry fruits, and some pistachio. Remember the kheer would get denser as it sits for some time.

In another pan heat rest of the ghee, add 1 tsp sugar to it and as soon as it starts turing brown pour the ghee to the kheer. this would add a nice pink color to the kheer. Mast sure the ghee is not too hot else the sugar might burn and give your kheer a dark brown color which is really not very pretty. trust me been there done that :)

If you wish you van skip this last step the kheer would anyways have this beautiful yellow color because of the saffron and being boiled for almost 1 hr :)

Even though its an age old recipe, cooked and served for years served at temples, festivals, its the easiest sweet dish to prepare.

You can serve it hot as well as cold. if you are planning on serving it hot you might want to add a little bit more sugar.

All right now that you this yummy simple recipe go ahead and try and do let me know.

Till then Happy Blogging
Rakhee

Comments

  1. ChetzMarch 20, 2011 at 10:50 AM

    Yummy....my sweet tooth is itching early morning ... :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Aloo Bharta ( Orissa Style Mashed Potato)

-
Image
As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared. Ingredients: Potatoes: 2 large boiled with the skin Green chillies: 2-3 chopped finely Dry Red Chillies: 2 chopped Onion:1 large chopped Mustard Seeds: 1/2 tsp oil: 1 tea spoon Salt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop splutt
Read more