Ingredients with Measurements:
- 1 cup basmati rice
- 6 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup raisins
Special equipment needed:
- Large pot
- Wooden spoon
- Small saucepan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring the milk to a boil over medium heat. Reduce the heat to low and add the soaked rice. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
3. Cook the rice and milk mixture for 30-40 minutes, until the rice is soft and the mixture has thickened.
4. In a small saucepan, combine the sugar and water. Cook over medium heat until the sugar has dissolved and the mixture has thickened into a syrup. Add the cardamom powder to the syrup and stir to combine.
5. Add the syrup to the rice and milk mixture and stir well. Add the heavy cream and stir to combine.
6. Cook the kheer for an additional 10-15 minutes, until it has thickened to your desired consistency.
7. Remove the kheer from the heat and stir in the chopped almonds, pistachios, and raisins.
8. Serve the chashni-spiked kheer warm or chilled.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Cook over medium heat, then reduce to low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 60g
Protein: 10g
Sodium: 150mg
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use half-and-half instead of heavy cream.
- You can use any type of nuts or dried fruit instead of almonds, pistachios, and raisins.
Variations:
- Add saffron to the kheer for a fragrant and colorful twist.
- Add rose water or kewra water for a floral flavor.
- Add grated coconut for a tropical twist.
Tips and tricks:
- Stir the kheer frequently to prevent it from sticking to the bottom of the pot.
- Soak the rice before cooking to ensure that it cooks evenly.
- Adjust the amount of sugar to your taste.
Storage instructions:
Store the chashni-spiked kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the chashni-spiked kheer in individual bowls or in a large serving dish. Garnish with additional chopped nuts and raisins.
Garnishes:
Chopped nuts, raisins, saffron strands, and edible rose petals.
Pairings:
Serve the kheer with hot tea or coffee.
Suggested side dishes:
Serve the kheer with naan bread or samosas.
Troubleshooting advice:
- If the kheer is too thick, add more milk or cream to thin it out.
- If the kheer is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Make sure to use fresh ingredients.
- Store the kheer in the refrigerator and consume within 3 days.
Food history:
Kheer is a traditional Indian dessert that has been enjoyed for centuries. It is typically made with rice, milk, and sugar, and can be flavored with a variety of spices and nuts.
Flavor profiles:
The chashni-spiked kheer is creamy, sweet, and fragrant with cardamom and nuts.
Serving suggestions:
Serve the chashni-spiked kheer as a dessert after a spicy Indian meal.
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Region: Indian