My sweet tooth, your advantage!

Rice Pudding/Kheer

As friendship's day is special, I decided to post the recipe of Kheer today...requested by many of my friends. Sorry to have kept my readers waiting for so long before I could post again...Got a bit tied up with personal stuff.
So, here we go...a little bit about how Kheer came into existence.. After I googl'd a bit, this is what I found - Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is prepared in festivals, temples, and all special occasions.
It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli. It is also popular among Muslims for Islamic celebrations throughout India and Pakistan...
Ok, so lets get started! The ingredients required to prepare As friendship's day special, I decided to post the recipe of Kheer today...requested by many of my friends. Sorry to have kept my readers waiting for so long before I could post again...Got a bit tied up with personal stuff.
So, here we go...a little bit about how Kheer came into existence.. After I googled a bit, this is what I found-Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is prepared in festivals, temples, and all special occasions.
It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli. It is also popular among Muslims for Islamic celebrations throughout India and Pakistan...
Ok, so lets get started! The ingredients required to prepare Kheer are as follows:
Milk: 1 litre
Rice (any fragrant rice): 1 and 1/2 fistfull
Sugar: 10 tsp or according to taste
Bay leaf: 1 or 2
Cardamom pods: 2-3 (optional)
Raisins: 10-12
Cashew nuts: 10-12 (cut into two halves and slightly fried or roasted)
Now lets see the method...pretty simple though:-)
Soak the rice in water for 15 minutes, that helps the rice to soften.  Drain and spread it over tissue paper so that the water from the rice is soaked.
Take 1 litre of milk in a deep wok and bring it to boil. Add the bay leaf and let it boil a little more so that the aroma of the bay leaf mixes with the milk. Now slowly add the rice and stir continuously as the rice tends to stick to each other and to the bottom of the wok. Also, Add the raisins and cashew nuts. Cook it on a low flame until the rice cooks atleast 80 percent.
Very important step, add the sugar gradually to the milk and keep on stirring until the milk thickens and the sugar melts entirely with the milk. Correct time to add the crushed cardamom now.
Now, my favourite step. Take a spoon and taste...if it tastes a little more sweet than normal, its ok because once it cools down the sweetness decreases...
Yup, time to pour it in your favourite bowl...what i do is I pour it in four small soup bowls and decorate it with stylishly cut almonds and refrigerate them for about 4 to 5 hours and then serve it as a dessert after food or with puris for that perfect Sunday breakfast...
Quick Pointers:
1. The ratio of milk and rice is a little tricky, so be careful.
2. Cardamom, raisins and cashew nuts are optional. Though using raisins enhances the natural sweetness required for the dish.
3. Stir it continuously but be gentle otherwise, once the rice is half cooked it will break and mix with the milk.
4. Put little sugar at a time, so that you can always taste and add more if required. are as follows:
Milk: 1 litre
Rice (any fragrant rice): 1 and 1/2 fist full
Sugar: 10 tsp or according to taste
Bay leaf: 1 or 2
Cardamom pods: 2-3 (optional)
Raisins: 10-12
Cashew nuts: 10-12 (cut into two halves and slightly fried or roasted)
Now lets see the method...pretty simple though:-)
Soak the rice in water for 15 minutes, that helps the rice to soften.  Drain and spread it over tissue paper so that the water from the rice is soaked.
Take 1 litre of milk in a deep wok and bring it to boil. Add the bay leaf and let it boil a little more so that the aroma of the bay leaf mixes with the milk. Now slowly add the rice and stir continuously as the rice tends to stick to each other and to the bottom of the wok. Also, Add the raisins and cashew nuts. Cook it on a low flame until the rice cooks atleast 80 percent.
Very important step, add the sugar gradually to the milk and keep on stirring until the milk thickens and the sugar melts entirely with the milk. Correct time to add the crushed cardamom now.
Now, my favourite step. Take a spoon and taste...if it tastes a little more sweet than normal, its ok because once it cools down the sweetness decreases...
Yup, time to pour it in your favourite bowl...what i do is I pour it in four small soup bowls and decorate it with stylishly cut almonds and refrigerate them for about 4 to 5 hours and then serve it as a dessert after food or with puris for that perfect Sunday breakfast...
Quick Pointers:
1. The ratio of milk and rice is a little tricky, so be careful.
2. Cardamom, raisins and cashew nuts are optional. Though using raisins enhances the natural sweetness required for the dish.
3. Stir it continuously but be gentle otherwise, once the rice is half cooked it will break and mix with the milk.
4. Put little sugar at a time, so that you can always taste and add more if required.

Awaiting feedback...

Love,
Annie