Kheer - The World's Yummiest One! |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yesterday, Feb 14th, was a VERY special day for me. It marked the conclusion of a 5 month fast period on every Friday for me. As per the religious beliefs and the holy book,I made this sweet rice-milk pudding yesterday. Also, it was Valentine's Day, and being the sweetest holiday, I had been only more glad that I could finally give this recipe a shot! I found this recipe in a magazine few days back. My mom and me had this for our Valentine's dinner at the end, as dessert:) She really liked it(and she is NOT a sweets person) and said, I must write Dig in to please her when I share the recipe on Zaar. That's why that's there in the recipe at the end;) HAPPY VALENTINE'S DAY! May the fragrance of love touch every soul and its essence smell stronger with time! Ingredients:
100 g basmati rice, washed and drained |
1 can sweetened condensed milk |
1 liter fresh milk |
cardamom powder, to taste (elaichi) |
3 -5 chopped plain pistachios or 3 -5 almonds, for garnishing (i prefer pistachios) |
Directions:
1. Wash the rice in 2-3 changes of water.
2. Drain and keep aside.
3. Now pour the fresh milk into a large pot.
4. Bring to a boil.
5. Add rice.
6. Cook on slow fire for 10-15 minutes, stirring occasionally.
7. Bring to a boil twice again.
8. Stir constantly.
9. Lower flame and check if the rice is soft.
10. Stir in cardamom powder.
11. Add the milkmaid (make sure that the flame is low).
12. Cook for another 5-7 minutes, stirring constantly.
13. Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
14. Remove from flame.
15. Transfer kheer into a large serving bowl.
16. Garnish with chopped nuts.
17. Do NOT cover the bowl.
18. Allow the kheer to cool down to room temperature.
19. Cover.
20. Refrigerate.
21. Serve cold, or rather, like mom says, Dig in !
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