Its been a long time I haven’t ventured into cooking section not because I’m not working in kitchen. Well things have been quite blurry these days due to the fact my baby girl is having my attention 24/7.
But how can I forget my blog. It is with me all the time and I’m always thinking of adding something new, useful and delicious to it for you people. Anyway enough of me. Now lets get to Kheer recipe.
For a very long time I had this misunderstanding that making kheer is a difficult task and though it can be done but it would take a lot of sweat.
Quite recently I have discovered it is not a mission impossible. Very easy to cook and though it is time consuming but its worth it. Here is how you can make it:
| Kheer Recipe |
Recipe type: Dessert
Author:
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
Serves: 6-8
Kheer is a traditional dessert of the subcontinent equally popular in children and adults alike. It can actually be a good baby food for your baby when you are starting him on solids.
Ingredients
- 1/2 c. short or medium grain rice
- 8 c. milk
- 4 cardamom pods
- 1 and 1/4 c. sugar
- 2 Tbsp. slivered blanched almonds
- 1/4 t. ground cardamom
- 1/4 t. freshly grated nutmeg
- 1 Tbsp. rose water or few drops rose essence
Instructions
- Wash the rice and boil for 5 minutes in water. Drain well.
- Bring milk to boil with the cardamoms in a large saucepan, add rice and simmer, stirring occasionally, for 1 hours until the rice is very soft and the milk quite thick.
- As milk thickens it will be necessary to stir frequently with a wooden spoon, scraping thickened milk from bottom and sides of pan.
- Add sugar and almonds and continue cooking until the consistency is like that of porridge.
- Remove from heat, pick out the cardamom pods. If you think the flavor needs intensifying, add ground cardamom.
- Add rosewater.
- Serve warm or chilled, in a large bowl or individual sweet dishes, the top sprinkled with a little grated nutmeg.
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