Kheer - The Indian Rice Pudding

All over India, there are so many different ways of making rice pudding. South Indians make a version of it called payasam, which I adore. Its can contain either rice, vermecilli or lentils or a mix. Coming to the north of India, there is a basic Kheer recipe which is infamous. Every other home makes kheer.

Growing up, kheer was always my favorite Indian dessert even though I was not so much into Indian sweets. During the making (almost starting to thicken), I would every now  then enter the kitchen, grab a spoon, spoon the kheer and eat. I would keep tasting the kheer till it reaches the final stage. Then eat a bowl full. And when the kheer was over, I would scrap the dark bottom of the utensil, where a layer of dark caramelized rice and milk forms. Oh! and if if if there were any left overs it won't last till the next day.

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Kheer Puri

Serves : I have no idea honestly! I don't know how much I had myself.

Ingredients

For Kheer

2 litre Fresh Whole Milk

1 1/2 cups basmati rice

1 cup sugar

2-3 pods of Cardamom

Mix of nuts (pistachio and almond)

A pinch or two of  Saffron

Method

Start with the kheer so that by the time the kheer is ready so is your puri. Soak rice for half an hour. Drain the water completely and grind the rice with 2-3 quick pulse. We don't want to make a rice powder, just break the rice into almost sand like granules. Start with bringing 2 litres of milk to a boil . Once the milk comes to a boil, reduce the flame to keep it at slow simmer and add the rice, saffron and cardamom. Make sure to use a deep bottom pan.

Basically thats it. All you need to do now is keep an eye on the milk and keep stirring it at intervals of 5-6 minutes for next 30 -40 minutes.

The milk will start to thicken after 15 minutes. This is the time to add the sugar.

Adding the saffron at the beggining  helps to realise all its wonderful aroma, flavor and color. See how wonderfully pale yellow the kheer is by the time it is done.

Kheer is done when it doesn't run off the spoon. But it should be thin enough that if you banged the spoon most of  the kheer would be down. Ah? Do you get me ?

 So thats that. Chop the nuts roughly and keep aside for garnishing.

Kheer can be served cold, hot or at room temperature. But I suggest with puri's they are best served warm. Kheer keeps very well, infact it tastes better after a day or two. 

Puri is a deep fried crisp yet soft, made with dough comprising of flour and water. Its highly versatile as it goes very well with both savoury and sweet dishes. The puri's didn't puff up really well (though they tasted supercilious), some did others didn't.I'll post the recipe once I get that right!

Enjoy! All those calories, followed by guilt and then a run to the gym, ITS ALL WORTH IT!

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cardamom, Kheer, nuts, puri, Rice pudding, sweet treats