Thursday, November 4, 2010

Kheer - from the 'Makhani' locker

Milk - 1/2 gallon
Uncooked Rice - 1/2 cup + 2 tbsp
Sugar (to taste - next time i will remember to measure it)
Elaichi/Cardomom - 1 tsp or 10 pods
Almond + Cashew nuts chopped - 1/4 cup or less
Saffron - few strands - optional

Process:Grind the uncooked dry rice in a food processor (with no water) till most of the grains are broken. Soak the broken rice for 30 mins.
Heat milk in a thick - bottomed pan in medium heat. Add the chopped nuts, saffron, cardomom and sugar to the milk. (Add sugar in increments till you are comfortable with the taste - when the taste is just right, add 2 more tbsp of sugar).
When the milk has reached boiling point, drain the soaked rice and add it to the milk.
Continue to cook on low heat for 20-30 mins until the milk is reduced and the rice is soft and cooked. (Note: if you can identify rice grains floating in milk, you need to cook it some more).

Serve cold or hot.

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