Wednesday, 23 November 2011

Rice kheer

"Kheer" is one of the most famous sweet dish made  almost in every part of India. You can also consider it as" Rice pudding". Made from rice and milk, this sweet dish is also prepared specially on festival days like "Janmashtami, Deepawali and Shiva ratri"

1/4 cup rice (any brand of good quality)
1liter full cream milk
6 table spoon sugar
5-6 saffron strands(kesar)
1 teaspoon cardamom powder
1 teaspoon chirauli(chiraunji)
For garnishing:
Rose petals
Few saffron strands
Wash and soak the rice for half hour in water.
soak the saffron in a tablespoon of warm milk
In a heavy base pan, heat milk and bring it to a boil. Add the saffron milk to it.
Rice kheer after 30 minutes.
Add sugar and stir well. Drain water and add the soaked rice into milk and let it cook for 30- 40 minutes on low flame.(The milk will reduce to half of its quantity)
Finally add the cardamom powder and chiraunji , stir well and remove from flame.
Garnish with rose petals and kesar strands.
Serve it either warm or let it cool in fridge for later serving. Enjoy!!

Optional notes:
full cream milk help in making the rice kheer more creamy and delicious.
To avoid the milk from sticking to the base of the pan, wash the pan with cold water before preparing kheer into it.
One can enrich the kheer by adding a good amount of dry fruits.