Kheer - the simplest and the best!
Everyone loves Rice Pudding or what we call "Kheer" in India. And the best thing is that it takes delicious when warm in cold winter nights and absolutely yummy in hot summer evenings!!
My absolute fav-delish!! So I reckon it is the best one to start the string of sweet dishes on this kit*chen* blog. Lets dig in.....
Rice Pudding Or Kheer
Ingredients --
4 cups Full cream milk *can use Half n Half in North America!*
3/4 cup Basmati rice
10 Almonds (plain, unsalted)
10 Cashew nuts (plain, unsalted)
10 Pistachios (plain, unsalted)
few strings of Saffron *Kesar*
Sugar to taste
Method --
1. Boil the milk in a large saucepan.
2. Add sugar and stir. Let the milk continuously simmer.
3. Add washed rice. Let the rice cook in the milk.
4. Crush the almonds, cashews and pistachios in a morter and pestle to get uneven powdery mix. Can leave a few bigger pieces. Add these crushed dry fruits to the simmering milk.
5. Drop the saffron strings in the milk and let it simmer for 20 mins (or till the mixture becomes thick and creamy!)
TIP:
* Can add sultanas if you like 'em!
* Can add Everest Kesari Milk Masala to the milk while boiling to get a great taste! But I mostly make my kheer just with the simple ingredients above and it tastes wonderful!!
Serve hot or chilled with a garnish of saffron! :D
My absolute fav-delish!! So I reckon it is the best one to start the string of sweet dishes on this kit*chen* blog. Lets dig in.....
Rice Pudding Or Kheer
Ingredients --
4 cups Full cream milk *can use Half n Half in North America!*
3/4 cup Basmati rice
10 Almonds (plain, unsalted)
10 Cashew nuts (plain, unsalted)
10 Pistachios (plain, unsalted)
few strings of Saffron *Kesar*
Sugar to taste
Method --
1. Boil the milk in a large saucepan.
2. Add sugar and stir. Let the milk continuously simmer.
3. Add washed rice. Let the rice cook in the milk.
4. Crush the almonds, cashews and pistachios in a morter and pestle to get uneven powdery mix. Can leave a few bigger pieces. Add these crushed dry fruits to the simmering milk.
5. Drop the saffron strings in the milk and let it simmer for 20 mins (or till the mixture becomes thick and creamy!)
TIP:
* Can add sultanas if you like 'em!
* Can add Everest Kesari Milk Masala to the milk while boiling to get a great taste! But I mostly make my kheer just with the simple ingredients above and it tastes wonderful!!
Serve hot or chilled with a garnish of saffron! :D
posted by Nupur at 1:37 AM
13 Comments:
Yummy :P
tasty....
Sugar sh be added in the end and not in the beginning :-)
Just one question. I am really bad at adding things "acc. to taste". Can you give me a rough idea on the amount of sugar? I know this may sound silly but that's why I don't try my mom's receipe coz acc. to her everything is acc. to taste...ha ha
But this is really easy one, so I will try it soon.
Thank you for putting it up though. I appreciate it, like always.
:)
hey nupur, you have really cool blogs. a suggestion - how about recipe submission column at your blog?
yum yum........but our version of the same here down south called payasam is a little more liquid-like......and in that rice can be substituted by vermicelli(semiya) or 'ada' which is a Kerala speciality n absolutely delicious....:-)
and ricky my mom makes payasam/kheer based on accurate measurements,if u want i will give u her recipe..:-)
CYA!!
Parwana: :) Glad u liked it!
Vandy: Hmm... any particular reason why? :)
Ricky: "Acc to Taste" means - add a little bit and then taste it and repeat till the process till it tastes just right! :D
(and remember...and small quantities becuase you can increases salt/sugar but you cant decrease *a lot of times~!*) ;)
Myron: No spam - thanks!
Rajat: :)
Dewdrop: Its a great idea! I think I'll start one soon!!
Thanks. :)
Divya: :) Yess...I love semiya too! And yess...please feel free to pass on the exact measurements to Ricky (if you havent already done so!) Thanks!!
the simple way to a man's heart.
Sreekesh: :)
Gans: An excellent way indeed! :D
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