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Festival_of_Lights-Kheer RecipeDiwali - Festival of Lights

Creamy Rice Elegance
Kheer


Kheer is known to be the divine food of the Brahmins and priests and the home of Kheer is in the state of
Orissa, in the Jaganath Temple in Puri. Here according to records Kheer has been cooked everyday for
thousands of years and served with pooris. All across South Asia Kheer is a delicacy and is an integral part
of a menu during religious festivities and weddings. In the North Kheer is made with rice and milk boiled
together, in the South, Payasam, made with vermicelli noodles and milk is eaten daily and offered to the
Gods as one of their religious rituals. Every household has their own method of making this fine dessert but
it basically boils down to cooking this with love and patience, an abundance of almonds and pistachios for
a thick, creamy lip smacking Kheer.

Ingredients:

1/2 cup water
9 cups milk, homogenized plus 2 tbsp.
1/2 cup rice, basmati
1 cup condensed milk
1/2 cup sugar, or to taste
6-8 green cardamom pods, bruised, seeds finely crushed
8-10 saffron strands
1/2 cup almonds, chopped fine
4 tbsp. pistachios, shelled, unsalted, chopped fine
2-3 silver foil sheets (optional)

Directions:

  • Warm up 2 tablespoons of milk and infuse the saffron threads.
  • In a deep pan add the water and bring to a gentle boil on medium high heat.
  • Add the milk and cardamom seeds and rice, lower the heat and simmer the mixture for 1 hour,
    until the milk has boiled down, the rice is soft and the mixture has thickened. Stir constantly to
    prevent the milk from sticking to the pan.
  • Add the condensed milk, and saffron. Stir to mix well and simmer for another 15 minutes.
  • Stir in the sugar and almonds, mix well for 5 minutes until the sugar is dissolved.
  • Remove from heat and garnish with the pistachios and silver foil.
Serve warm or cold.

Serves 6 – 8 people

Suggestions:

The amount of sugar can be adjusted to suit individual palates. Condensed milk is thick and sweet,
hence taste for sweetness prior to adding the sugar.

Grated carrots or lightly toasted thin vermicelli noodles can be used as an alternative to rice. A
medley of chopped dried fruit and nuts can also be added to the kheer for added flavour.

Kheer can be made ahead and reheated in the microwave and garnished just before serving.

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