Kheer
Ingredients
4 cup milk
1 tbsp long grained rice
4 whole cardomom pods, slightly crushed
1 tbsp sugar
10 pistachios, unsalted and slivered,, plus a few for g
Preparation
Combine themilk, rice, and cardamom pods in a
heavy-bottomed pot. Bring to a boil. Lower the heat
and reduce the milk until you have 2 cups.* This may
take 1-1 1/4 hours. Turn off heat. Remove cardamom
pods and discard. Add sugar and nuts, Mix well and
leave to cool. Mix again and pour into a serving
bowl. Decorate with a few more slivered pistachios on
top. Cover bowl with light plastic wrap. Refrigerate.
Serve cold.
*Note: How to boil milk down
1 Use a very heavy-bottomed pot. Cast iron or
aluminium covered with porcelain.
2 Since the process is slow and tedious bring a chair
and book to stove. 3 Bring the milk to an "almost"
boil. Watch it. If you let it boil over you will
have a big mess to clean. As soon as it seems that
the milk will start to boil and rise, turn heat sown
to medium low. 4 Adjust heat so that milk is always
bubblingm but will not boil over. 5 Once the milk has
begun its slow boil, settle down with your book. Stir
milk every few minutes. 6 If a creamy crust forms on
top, just stir it into the milk. It will taste fine
when cold.
Source:Madhur Jaffrey's "An Invitation to Indian
Cooking" (Vintage) Formatted by Lisa Crawford, Easter
1996
Servings: 4
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