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Tuesday, September 28, 2010

DIWALI SWEETS ( 4 OF 10 )

In this note ~ Wheat Germ Kheer, Sweet Potato Kheer, Carrot Kheer, Dry Fruit Kheer, Chocolate Kheer, Bread Kheer, Rice Kheer, Sabudana (Sago) Kheer, Sevai (Vermicilli) Kheer, Almond Chikki ... Prepare & enjoy !!!

WHEAT GERM KHEER

Ingredients

1 litre milk
3/4 cup coarse wheat germ
1 cup water
1/2 cup sugar
1 tsp. each slivered almonds and pistachios
1/4 tsp. cardamom powder
1 drop kewra essence (optional)

Method

Heat water in a large vessel, bring to a boil.
Add wheat germ, stirring occasionally.
Simmer for 5 minutes, add hot milk.
Bring back to a boil, simmer for 15 minutes, stirring frequently.
Boil till wheat germ is cooked.
Add sugar, stir to dissolve, and allow kheer to thicken a bit.
Add all other ingredients, simmer for 2-3 minutes more.
Serve piping hot, on a monsoon morning, for a nutritious breakfast.

Courtesy : Saroj Kering

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SWEET POTATO KHEER

Ingredients

1 litre milk
1 medium sweet potato
1/3 cup sugar
1/4 tsp. cardamom powder
1 tbsp. fine vermicelli
1 tsp ghee
1 tsp. raisins
1 tsp. almonds slivered thinly
1 tsp. pistachios slivered thinly

Method

Pressure cook sweet potato for 3-4 whistles till tender.
The skin will come off easily now, so peel neatly. Chop into tiny pieces, or grate coarsely.
Heat ghee in a heavy pan, add vermicelli, stir fry till light golden.
Drain with a slatted spoon, keep aside. Add hot milk, bring to a boil stirring occasionally.
Simmer for 7-8 minutes. Add cooled sweet potato, cardamom powder, sugar.
Stir to dissolve sugar completely. Add all other ingredients, simmer for 2 minutes.
Serve hot.

Note : Always add the potatoes just few minutes before serving. Reheat prepared kheer to a boil, add potato, resume boil, then serve.

Courtesy : Saroj Kering

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CARROT KHEER

Ingredients

1 litre milk
2 carrots, peeled grated
1/2 cup sugar
1/4 tsp. cardamom powder
8-10 raisins
8-10 rose petals (optional)
8-10 pistachios unsalted, skinned, slivered thinly

Method

Put carrot in boiling water, cover pan, keep aside for 5 minutes.
Drain, pour cold water over it.
Squeeze out all water,by pressing between palms, keep aside.
Put milk to boil in a large pan.
Simmer for 15 minutes, stirring frequently.
Add sugar, bring back to boil.
Add carrot, simmer for 2-3 minutes.
Garnish in serving bowl with raisins, pistachios, rose petals.
Serve hot, or chilled as desired.
Do not reheat or it might curdle.

Courtesy : Saroj Kering

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DRY FRUIT KHEER

Ingredients

1 litre milk
3/4 cup sugar
1/4 tsp. cardamom powder
15 strands saffron crushed, soaked in 1 tsp. hot milk
10-12 raisins
10-12 currants
10-12 almonds slivered
10-12 pistachios, slivered
5-6 dried peaches, quartered
5-6 dried apricots, nut removed, broken to bits

Method

Soak raisins, currant, peaches, apricots, in hot water for 10 minutes.
Boil milk, with cardamom, saffron and sugar for 10 minutes.
Drain soaked dry fruit, add to boiling milk, stir gently.
Simmer, stirring occasionally, for 5 minutes.
Add almonds, pistachios, take off fire.
Serve hot.

Courtesy : Saroj Kering

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CHOCOLATE KHEER

Ingredients

1 litre hot milk
3/4 cup sugar
1 tbsp. cocoa powder
1/4 tsp. cochineal colour (optional)
1 tbsp. grated almond powder
1 tbsp. halved, blanched roasted almonds
1 tbsp. chocolate buttons

Method

Dissolve cocoa, almond powder, in 1 cup milk.
Put remaining milk to boil with sugar.
Allow to simmer for 15 minutes.
Add cocoa mixture, cochineal, almond halves, stir.
Simmer for 1-2 minutes.
Serve, sprinkling a few buttons in individual bowls.

Courtesy : Saroj Kering

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BREAD KHEER

Ingredients

1 litre milk
4 slices milk bread, crusts removed
1/2 cup sugar
1 tbsp. sugar, powdered
1 tsp. icing sugar
1/4 tsp. cardamom powder
10-12 strands saffron, crushed, soaked in 1 tsp. hot milk
10-12 almonds, slivered
10-12 pistachios, slivered

Method

Spread bread slices on a plate, sprinkle powdered sugar, 1 tsp. milk.
Crumble, mix, gently make small marble-like balls.
Dust with icing sugar, to keep separate.
Place in refrigerator for 20 minutes or till required.
Put milk to boil, simmer for 15 minutes.
Add all ingredients, except bread balls.
Boil for 2 minutes. Keep hot to serve.
Just before serving add bread balls, serve hot.

Courtesy : Saroj Kering

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RICE KHEER

Ingredients

1 litre milk
1/4 cup rice, washed and soaked for 30 minutes.
3/4 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
10 almonds
10 unsalted pistachios

Method

Crush almonds, pistachios coarsely, keep aside.
Boil rice in plenty of water till half done.
Drain, spread on a plate, to cool grains.
Heat milk, bring to a boil.
Add rice, stirring continuously, till boiling resumes.
Simmer, stirring occasionally, to keep rice from sticking to bottom.
Allow rice to cook fully, but not get mushy.
Add sugar, cardamom, saffron, almonds and pistachios.
Stir, simmer for 2 minutes, serve piping hot.

Courtesy : Saroj Kering

================================

SABUDANA (SAGO) KHEER

Ingredients

4 cups milk
1 cup water
1 tbsp. sago granules
1/4 tsp. cardamom powder
3/4 cup sugar

Method

Wash and drain sago, keep aside for 10 minutes.
When moisture is absorbed, loosen grains.
Heat water, add sago, bring to a boil while stirring.
Reduce heat, simmer for 5-6 minutes, add a tbsp. more water if required.
Add milk, bring back to a boil.
Simmer for 5 minutes, add sugar, cardamom.
Stir occasionally, simmer till sago granule is cooked, but not mushy.
Check by pressing it between thumb and finger -- should flatten on pressing.
Serve hot, with nuts if desired.

Courtesy : Saroj Kering

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SEVAI (VERMICILLI) KHEER

Ingredients

1 litre milk
1/2 cup fine vermicelli broken to 1" bits
1 tsp. ghee
3/4 cup sugar
1/4 tsp. cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 almonds, blanched and thinly slivered
10 pistachios, unsalted, thinly slivered

Method

Heat ghee in a heavy deep pan.
Add broken vermicelli , stir till lightly roasted.
Add hot milk, stir gently to bring to a boil.
Reduce heat allow to simmer for 5 minutes.
Add sugar, stir till dissolved.
Add cardamom, saffron, cardamom, almonds and pistachios.
Mix and take off fire.
Serve hot and wholesome.

Courtesy : Saroj Kering

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ALMOND CHIKKI

Ingredients

2 cups almonds, crushed coarsely
2 cups sugar
1/2 tsp. cardamom powder

Method

Use a heavy pan, so sugar won't burn.
Put sugar in pan.
Keep following greased with oil and ready: A rolling pin, 2 sturdy large knives, a metal spatula, stone or marble surface to work.
Heat sugar, stirring frequently, till fully melted and light brown.
Add almonds, cardamom powder, mix well.
Pour onto greased surface, mix well with both knives.
Be quick, and do not allow mixture to cool, or else it will get brittle.
Roll with pin to 1/4" thickness, even out edges by pressing and rolling to a square.
While still warm, mark out deep incisions for 1" square pieces.
When cold, break into marked pieces, store in airtight container.

Courtesy : Saroj Kering

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