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Tuesday, April 6, 2010

~ KHEER ~


Another very simple dessert to make at home ... if you are wondering what to cook with that leftover rice,

this is the perfect Summer recipe ... and who can forget Maa ke haath ki Thandi Kheer, so here's my easy to

make version ...

RECIPE SERVES 6

If you have leftover plain rice (cooked without any salt added), then you will need 3 cups cooked rice.

If you wish to make fresh rice & then cook Kheer, add 1 cup rice + 2 cups water to a cooker pan, cook to 2

whistles, let it cool completely. Open whistle, fluff rice such that all grains are separate.

Heat 1.5 litres milk on medium flame. Heating milk in a big size aluminium cooker or pan ensures that milk

does not stick to the bottom while its heating, so preferably use this for making Kheer.

When milk is hot & starts to boil, add the cooked (or leftover rice) to the boiling milk.

We have to heat the milk till it reduces to almost half the quantity, this will take about 45 mins to 1 hour

on medium flame.

After every 4-5 minutes, keep stirring, so mixture evenly cooks.

After about 45-50 minutes, you will see that milk is almost reduced to half.

Switch off the gas, add sugar as desired (add about 1.5 cups, mix & taste) If you want Kheer to be more

sweet, you can add more. Mix well so sugar dissolves in the hot milk.

Add 1/4 teaspoon Saffron strands, 1/4 teaspoon Elaichi (cardamom) powder, 1/8 teaspoon Jayfal powder (Nutmeg

powder) Mix well.

Let Kheer cool to room temperature. Then fill it in a container & chill in the refrigerator for 24 hours.

Serve very cold the next day. Garnish with sliced almonds / walnuts / pecans

Prepare & enjoy !!!

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