Kheer. (Amar D. Gupta | Siliconeer)
From the ancient kitchens of India, a delicacy fit for the kings. This Indian version of a rice pudding is sure to stir some sweet sensations in anyone savoring this desi dessert, writes Chef Sanjay Patel. – #Lifestyle, #IndianDessert, #Kheer, #VegetarianCooking, #IndianRecipe, #IndianRicePudding
Measuring cup used, 1 cup = 250 ml
- 1 liter full fat organic milk
- ¼ cup basmati rice
- 5 to 6 tbsp. sugar or as required
- 6 green cardamoms powdered
- A pinch of saffron
- 15-20 almonds, blanched and sliced
- 12-15 cashews
- 1 tbsp. golden raisins
Rinse the rice till water runs clears of the starch. Soak the rice in enough water for 30 minutes. Heat milk and let it come to a boil. Meanwhile drain the rice and keep aside. Reduce the heat and add the rice. Stir and simmer the milk and let the rice grains cook. The whole process of cooking the rice in the milk takes about approximately 35-40 minutes on a low flame. You want the rice to really cook well and the kheer also thickened somewhat.
After the rice is added, also add sugar. Continue to stir often so that lumps are not formed. Scrape the sides of the pan and add this dried milk into the pan. Slice blanched almonds along with the cashews. Rinse the raisins and keep aside.
When the rice is almost ¾th. done, add almonds, cashews, cardamom powder and saffron. Cook further till the rice grains are completely cooked.
The kheer would also thicken by then. Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer. Turn off the flame and stir in the raisins.
Serve the rice kheer, hot or warm.