Kheer is rice cooked in milk, with lots of nuts and saffron. There appears be a version of it throughout
½ cup basmati rice; washed and soaked for 30 minutes
1 tspn butter
2 pints full cream milk
½ tspn cardamom; roughly crushed
¼ tspn saffron
½ cup sugar / or to taste
1 cup coarsely ground pistachios and almonds
- Heat the butter in a pan, fry the rice add the milk and bring to boil.
- simmer for 30 minutes
- Add the nutmeg, saffron, sugar.
- Boil for a further 10 minutes.
- Add the nuts, stir and serve with hot puris
I just made Kheer too, you will see next week. Your's is creamy and fabulous. Enjoy!
ReplyDeleteAfter all these JFI and RCI posts are done, I am planning to cook a Khoja thali!:)
I look foward to your kheer, and khoja thali
ReplyDeleteSaju, that's a beautiful looking bowl of kheer...now,where's the spoon :-D
ReplyDeleteThanks Sunita. One spoon coming up!
ReplyDeleteSaju,
ReplyDeleteKheer looks yummy!! Plz eat some 4 us (:-)!! Happy Diwali 2 u and u'r family.
Thanks Dee and Chai, happy diwali to you both too.
ReplyDeleteSaju, the kheer is looking yummy! chilled kheer is one of the best desserts, isn't it :). Loved your thaali with poori, bateta nu shaak and kheer! that sure is a wholesome combo! and Happy Diwali to you and your loved ones, too :).
ReplyDeletecheers,
musical.
Wow that kheer looks yummy !!!
ReplyDeletesaju, the kheer is soo creamy and yummy! in Kerala we call it palpayasam. i like it so much :))
ReplyDeleteYour list of ingredients includes cardamom, but your directions don't mention cardamom and instead say nutmeg, which is not found on the ingredients list...so do we use nutmeg, cardamom, or both?
ReplyDelete