RECIPE:
Diwali Dessert: Kheer
From the kitchen of chef Sanjay Patel comes this simple, soothing dessert, which is as familiar as it is beloved in all Indian festivals.
(Above): Kheer [SILICONEER photo]
Ingredients
- 1/4 cup basmati rice
- 6 cups whole milk
- 1/3 cup sugar
- 1/4 tsp cardamom
- 3 tbsp coconut flakes
- 2 tbsp raisins
- 2 tbsp sliced almonds
- 2 tbsp sliced pistachio
- A pinch of saffron
Method:
Wash the rice thoroughly in several changes of water and put in a deep pot. Add milk and bring to a boil. Lower the heat and cook milk, gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a consistency of pudding. Add sugar, cardamom and coconut, mix well. Distribute the pudding into four serving dishes and garnish with raisins, pistachios, almonds and saffron. Chill for 4 hours before serving.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.
