Ingredients with Measurements:
- 1 cup of broken wheat (dalia)
- 1 liter of milk
- 1 cup of sugar
- 1/2 cup of ghee
- 1/2 cup of chopped nuts (almonds, cashews, pistachios)
- 1/2 tsp of cardamom powder
- 1/4 tsp of saffron strands
- 2 cups of water
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the broken wheat in water and soak it for 30 minutes.
2. In a heavy-bottomed pot, heat the ghee and add the soaked broken wheat. Roast it on medium heat until it turns golden brown.
3. Add 2 cups of water to the pot and bring it to a boil. Reduce the heat and let it simmer until the water is absorbed.
4. Add the milk to the pot and stir well. Let it simmer on low heat for 30 minutes, stirring occasionally.
5. Add the sugar, cardamom powder, and saffron strands to the pot and stir well. Let it simmer for another 10 minutes.
6. Turn off the heat and add the chopped nuts to the pot. Stir well.
7. Let the kheer cool down to room temperature.
8. Serve the kheer in individual bowls and garnish with more chopped nuts.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for roasting the broken wheat
Low heat for simmering the kheer
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- You can use any type of nuts you like, or omit them altogether.
- You can use jaggery instead of sugar for a healthier option.
- You can use coconut milk instead of regular milk for a vegan option.
Variations:
- You can add raisins or dried cranberries to the kheer for a chewy texture.
- You can add rose water or kewra water for a floral aroma.
- You can add a pinch of nutmeg powder for a warm flavor.
Tips and tricks:
- Stir the kheer frequently to prevent it from sticking to the bottom of the pot.
- Soak the broken wheat beforehand to reduce the cooking time.
- Use a heavy-bottomed pot to prevent the milk from scorching.
Storage instructions:
Store the leftover kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer in a pot on low heat, stirring frequently, until it reaches the desired temperature.
Presentation ideas:
Serve the kheer in small earthen pots for an authentic touch. You can also sprinkle some saffron strands on top for a pop of color.
Garnishes:
Chopped nuts, saffron strands, rose petals, or edible silver foil (varak) can be used as garnishes.
Pairings:
Digutiyara kheer pairs well with puri, paratha, or any Indian bread.
Suggested side dishes:
Serve the kheer as a dessert after a meal of dal, rice, and sabzi.
Troubleshooting advice:
- If the kheer is too thick, add more milk to thin it out.
- If the kheer is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the kheer properly in the refrigerator.
Food history:
Digutiyara kheer is a traditional dessert from the Indian state of Gujarat. It is usually made during festivals or special occasions.
Flavor profiles:
Digutiyara kheer has a creamy, nutty, and slightly sweet flavor with a hint of cardamom and saffron.
Serving suggestions:
Serve the kheer chilled or at room temperature for the best flavor.
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Region: Indian