Eid Mubarak to all celebrating Eid -ul-adha around the globe!!
Kheer is an important dessert. All around South-Asia you will observe it being made at all sorts of auspicious occasions. If you ever lived in any part of South-Asia you are probably familiar with Kheer. At Hindu religious festivals, at temples and at social gatherings and its the same for Muslim religious gatherings too, in Pakistan you will find it a lot of tables during the festivities of Eid.
There are a lot of interesting traditions where kheer is an essential part. If you grew up in my generation, this was the first thing you made after getting married, are there any interesting customs involving kheer you had to follow?
This is the ultimate sweet thing that is really easy to make but leaves a lasting impression. These days you can find ready-made kheer mixes that you just add to milk and it makes your life a lot easier but let me tell you it does not taste the same .. it can never taste the same. Most young people I meet keep using this and I fear that the original recipes will be lost, which makes me a bit sad. I decided to post this recipe today for my kids to make in the future and for anyone else who has the time and patience and wants to serve something delicious.
- 8 cups milk
- 2 tbsp uncooked rice, heaped,coarsely grounded
- 1/2 cup granulated sugar
- 1/4 tsp cardamom powder
- 1 can sweet condensed milk
- 1 can evaporated milk
- 1 cup full fat cream
- 9-10 peeled almonds, roughly chopped.
- 3-4 pistachios crushed, for garnish.
- In a large open-faced pot bring the milk to a boil.
- Mix together sugar, rice, cardamom powder and almonds, keep aside.
- Once the milk starts to simmer add all these ingredients that we just mixed up and stir well. You must remember to stir often so there are no lumps.
- Turn the heat on medium to high, cooking on high heat is a little difficult because you have to stir it a lot but this will keep the Kheer white, otherwise it turns yellow. Also keep scrapping the sides and the bottom.
- When you see the milk reduced substantially then add the evaporated milk. Let it cook for 10-15 minutes.
- Now add sweet condensed milk half of it first and taste. If it is sweet enough then you do not need to add more. If you prefer a sweeter version than go ahead dump the rest of the condensed milk in there as well.
- Stir constantly.
- The consistency of the kheer is neither too thick nor too thin, sort of like thin porridge or your desired preference. A thing to remember here is that the Kheer becomes thicker as it cools.
- Add the cream right before you are about to turn the flame off. Stir for a minute and turn the flame off.
- Transfer to a serving dish and garnish with some crushed almonds.
- Can be served cold or warm.
- Keeps well for 2-3 days in the refrigerator.
Aa jao bachon “Kheer” tayyar hai !!!!