Different people have their different variations of preparing kheer. Likewise, over the years I too have tried out various methods and sort of discovered what makes my kheer the tastiest in my circle of friends and family. I make sure I keep the kheer on simmer until the milk has reduced. This gives kheer a rich taste.
INGREDIENTS
1) 1 Small level Teacup of Good Quality Basmati Rice - washed and soaked for an hour
2) 2 Litres Full Fat Milk
3) 1 Cup Fresh Cream
4) 2 Teaspoons freshly ground Cardamom seeds
5) Some Pistachios, Almonds, (roughly chopped) and a handful of raisins (wash them well)
6) 1 Cup Sugar - This is entirely your choice. Increase or reduce as you find necessary
7) Rose or Screwpine Essence (Kewra) - few drops
PROCESS
1) Drain the rice. Crush them to tiny bits with your fingers and palms.
2) Place a heavy bottomed vessel on heat and add 3 cups of water. Add the broken rice before water heats up. Start stirring immediately. Stir constantly until you see that the rice has cooked. This takes only a few minutes
3) Before rice starts to clump, add the milk. Stir the milk using a whisk to make sure that the rice doesn't clump.
4) Once milk comes to the boil, reduce heat. Drop in half the quantity of Raisins, Almonds and Pistachios. Add 1 Teaspoon Cardamom powder. Stir well. Now the kheer has to simmer until milk has reduced and kheer starts to thicken. Make sure you keep stirring on and off otherwise the milk might just start burning.
5) Make sure it doesn't thicken much as it will become lumpy as it cools
6) Add the sugar. Add the remaining 1 Teaspoon Cardamom. Add the cream. Stir and let cook for about 5 more minutes
7) Remove from heat and let cool. Add the essence. Pour into your serving dish. Garnish with remaining nuts and raisins. Serve warm or cold
BON APETIT!!!
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