30 August 2012
Heronbank, Jayantika's Kitchen
Warwick
Sometimes in the middle of the night there is a craving for something sweet. I'm sure you can empathize with this desire. Chocolate?? Naaah! That won't do. What about some Kheer (Khiri)? Yummm.... That would be lovely! Creamy, sweet Kheer. Just the thing my taste buds are longing for. But who's going to MAKE that now? Such an ordeal! No energy to engage in elaborate preparations and moreover I'm not a great one at cooking.
Well, the good news is - It is not an ordeal. Infact, its one of the simplest things to cook. Yes, Kheer. It will just take a little bit of time (a little over an hour), so be prepared to hang out in the kitchen with a book or something.
This is what Jayantika and I did one night (in the middle of a dissertation:-p)
All you need is :-)
4 large tablespoons of rice (long grained Basmati will work wonders)
4-5 cups of milk (taste will vary depending on how much water your milk guy adds to your milk)
A tablespoon of Ghee (Clarified Butter)
3-4 Cardamom pods
Sugar to taste (I like my Kheer sweet)
A deep bottomed pan
A large spatula for stirring
Ok cool. Let's get going.
Wash and soak the rice in water first.
Heat the butter in the pan and add the rice to it. Fry it for about 5 minutes. Can you smell the aroma? Tantalizing, aint it!
Now add the milk, cardamoms and sugar and slowly bring the mixture to a boil stirring occasionally(medium - high flame). Now simmer the Kheer on a medium-low flame (stirring occasionally so that the milk doesn't burn) for about 35-45 minutes till the level of milk comes down to half and the rice is completely cooked and soft.
Once you are satisfied with the consistency you can turn off the flame. The Kheer is ready!
If you like your Kheer chilled then refrigerate it for a few hours before serving. Or else you can have it hot as well. I find it even more delicious when its hot.
Serve it in a steel bowl, dainty glass dish or eat it out of the pan. Its upto you. You may garnish it with chopped almonds and pistachios if you're a nut lover.
Now that sounds easy right? Trust me, IT IS. Because I'm writing this as I make it. Its turned out to be yumm and I can't wait to dig into it.
Now I know when in the Indian tele-soaps whenever anyone says, "Aaj bada Kheer khaane ka mann kar raha hai", the 'bahu' immediately says with a huge smile "Main abhi layee" :-p
Enjoy!
J and T.
Heronbank, Jayantika's Kitchen
Warwick
Sometimes in the middle of the night there is a craving for something sweet. I'm sure you can empathize with this desire. Chocolate?? Naaah! That won't do. What about some Kheer (Khiri)? Yummm.... That would be lovely! Creamy, sweet Kheer. Just the thing my taste buds are longing for. But who's going to MAKE that now? Such an ordeal! No energy to engage in elaborate preparations and moreover I'm not a great one at cooking.
Well, the good news is - It is not an ordeal. Infact, its one of the simplest things to cook. Yes, Kheer. It will just take a little bit of time (a little over an hour), so be prepared to hang out in the kitchen with a book or something.
All you need is :-)
4 large tablespoons of rice (long grained Basmati will work wonders)
4-5 cups of milk (taste will vary depending on how much water your milk guy adds to your milk)
A tablespoon of Ghee (Clarified Butter)
3-4 Cardamom pods
Sugar to taste (I like my Kheer sweet)
A deep bottomed pan
A large spatula for stirring
Ok cool. Let's get going.
Wash and soak the rice in water first.
Heat the butter in the pan and add the rice to it. Fry it for about 5 minutes. Can you smell the aroma? Tantalizing, aint it!
Now add the milk, cardamoms and sugar and slowly bring the mixture to a boil stirring occasionally(medium - high flame). Now simmer the Kheer on a medium-low flame (stirring occasionally so that the milk doesn't burn) for about 35-45 minutes till the level of milk comes down to half and the rice is completely cooked and soft.
Once you are satisfied with the consistency you can turn off the flame. The Kheer is ready!
If you like your Kheer chilled then refrigerate it for a few hours before serving. Or else you can have it hot as well. I find it even more delicious when its hot.
Serve it in a steel bowl, dainty glass dish or eat it out of the pan. Its upto you. You may garnish it with chopped almonds and pistachios if you're a nut lover.
Now that sounds easy right? Trust me, IT IS. Because I'm writing this as I make it. Its turned out to be yumm and I can't wait to dig into it.
Now I know when in the Indian tele-soaps whenever anyone says, "Aaj bada Kheer khaane ka mann kar raha hai", the 'bahu' immediately says with a huge smile "Main abhi layee" :-p
Enjoy!
J and T.
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