Let's Start the blog with something sweet.
Kheer is one of the most traditional dessert which is specially cooked for festivals & special occasions at home.
INGREDIENTS:
Rice (small grain or broken grain - preferred) - 1cup
Ghee - 3 Table spoons
Milk - 1&1/2 litre
Sugar (can vary as per your preference) - 1 cup
cardamon seeds - about 3-4 cardamons
unsalted cashews (finely chopped) - 2 Table spoons
almonds (finely chopped) - 2 Table spoons
fine almond flakes - 4 Table spoons
Raisins (preferably small ones) - 2 Table spoons
saffron flakes - 2 pinches
RECIPE:
Heat ghee in a spacious saucepan (preferably non-stick, so that milk won't stick while condensing). When the ghee is hot enough, add rice to it, roast them to golden, stirring continuously.
Then Add milk slowly while stirring.
Let the milk come to boil then lower the flame & let the rice cook, while stirring at regular intervals.
Add cashews, almonds & raisins.
Cook the mix till the rice is cooked & the milk has thickened so that the mix is semi liquid.
Now add sugar & keep stirring still at low flame.
Dissolve Saffron (KESAR) flakes in 2 tea spoons of water & add to your kheer.
Make sure, the Kheer is neither too liquid nor too solid, it should be more runny then you would prefer it to be finally (as it thickens after cooling off).
Take the Kheer, off the flame.
Now Add finely grounded cardamon seeds to the Kheer & serve.
The Kheer tastes even better when served cold with lots of almond flakes on the top.
Highlights of the Dish:
1 Prefer broken rice over basmati
2 Add Sugar after the rice has been cooked & the milk has thickened else it would take lot longer to cook.
3 Consistency should be always semi liquid, add more milk if the milk has been thickened more than desired.
4 You can add condensed milk with 750 mls of milk to save the time on thickening the milk but no sugar with sweetened condensed milk.
5 Make sure to stir continuously, else rice & milk stick to the bottom & smell burnt.
ENJOY COOKING !!!!!!!!!!!!
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