Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup grated coconut
- 1 cup cashews, soaked and chopped
- 1 cup crumbled paneer (Indian cottage cheese)
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 tablespoon ghee (clarified butter)
- 1 tablespoon rose water
- Saffron strands (optional)
Special equipment needed:
- Heavy-bottomed pan
- Blender or food processor
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the ghee over medium heat.
2. Add the grated coconut and cashews and sauté for 2-3 minutes until lightly browned.
3. Add the crumbled paneer and continue to sauté for another 2-3 minutes.
4. Pour in the milk and bring to a boil.
5. Reduce the heat and let the mixture simmer for 30-40 minutes, stirring occasionally.
6. Add the sugar and cardamom powder and stir until the sugar dissolves.
7. Add the rose water and saffron strands (if using) and stir well.
8. Remove from heat and let the kheer cool to room temperature.
9. Once cooled, blend the kheer in a blender or food processor until smooth.
10. Pour the kheer into serving bowls and chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 43g
Protein: 9g
Fiber: 2g
Sugar: 38g
Substitutions for ingredients:
- Almonds or pistachios can be used instead of cashews.
- Ricotta cheese can be used instead of paneer.
Variations:
- Add raisins or chopped dates for extra sweetness.
- Use coconut milk instead of grated coconut for a creamier texture.
- Add a pinch of nutmeg or cinnamon for a different flavor profile.
Tips and tricks:
- Soak the cashews in water for at least 2 hours before using to make them easier to blend.
- Use a heavy-bottomed pan to prevent the kheer from sticking to the bottom.
- Stir the kheer occasionally while simmering to prevent a skin from forming on top.
Storage instructions:
Store leftover kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the kheer in small bowls or glasses for an elegant presentation.
Garnishes:
Garnish with chopped nuts, saffron strands, or rose petals.
Pairings:
Serve with Indian sweets like gulab jamun or rasgulla.
Suggested side dishes:
Serve with naan bread or papadum for a savory contrast.
Troubleshooting advice:
- If the kheer is too thick, add a little more milk to thin it out.
- If the kheer is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Use fresh ingredients and store leftovers properly to prevent foodborne illness.
- Wash hands and utensils thoroughly before preparing food.
Food history:
Kheer is a traditional Indian dessert that has been enjoyed for centuries. It is typically made with milk, sugar, and rice, but this version uses cashews and coconut for a unique twist.
Flavor profiles:
This kheer is creamy, nutty, and sweet with hints of coconut and cardamom.
Serving suggestions:
Serve chilled for a refreshing dessert after a spicy Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian