Full cream -1 litre ,
Basmati rice - (whole ) 1/2 katori or 50 gms,( soaked in water for 1/2 hour ),
Sugar -1/2 katori -50 gms ,
Dry Fruits - Cashew nuts -4,Almonds -4 ( slivers ),
Raisins -8 .
Cardamom pwd - 1/2 tsp
Method :
Boil milk in deep bottom pan .As milk comes to a boiling point ,lower the heat and add the soaked rice.
Keep on stirring for a minute so that there are no lumps .
Let it cook on low heat for half hour but keep on stirring in between .
Close the gas and add sugar .Stir till sugar dissolves in the milk .
Leave it to cool .Stir again to make sure the sugar is thoroughly dissolved in the rice pudding .
Turned out great! :) Two things though. While adding rice to the boiled milk, it popped up a bit and I got a few mild splashes. And secondly, I think the sugar can be lessened a bit. It was perfect. But I think i've gotten used to less salt/sugar! And since I didn't have dry fruits at home.I added two green cardamoms while boiling the milk to add a bit of flavour. Is there any other spice i can add instead?
ReplyDeleteGood :) kheer turned out well .
ReplyDeleteYou should always lower the heat when you are adding anything in hot oil or milk .Next time you make kheer as the milk boils remove the pan from heat and then add the soaked rice (without water).
We always use white cardamoms for kheer .But there is no hard and fast rule for cooking (except the traditional ones ) .we should always keep trying different ingredients and see the taste and flavours of it .Try something mild like cinnamon.Just drop i inch stick in the boiling milk or when kheer is ready you can sprinkle cinnamon pwd .
About sugar ! If you are using double tone milk for kheer than you have to put less sugar as milk is sans cream .
ReplyDelete