Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup gajak, crushed
- 1/2 cup basmati rice, soaked for 30 minutes
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee
- 1/4 cup chopped almonds and pistachios
- 1 tablespoon rose water
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee and add soaked basmati rice. Cook for 2-3 minutes until the rice turns slightly golden.
2. Add milk to the pan and bring it to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
3. Add sugar, cardamom powder, and crushed gajak to the pan. Mix well and let it simmer for another 10-15 minutes until the kheer thickens.
4. Turn off the heat and let the kheer cool down for a few minutes.
5. Transfer the kheer to a blender and blend until smooth.
6. Pour the kheer back into the pan and add chopped almonds and pistachios. Mix well and let it simmer for another 5 minutes.
7. Turn off the heat and add rose water to the kheer. Mix well.
8. Serve hot or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts instead of almonds and pistachios.
- You can use honey or jaggery instead of sugar.
Variations:
- You can add saffron strands to the kheer for a more aromatic flavor.
- You can add raisins or dried cranberries to the kheer for a sweet and tangy taste.
Tips and tricks:
- Make sure to stir the kheer occasionally to prevent it from sticking to the bottom of the pan.
- If the kheer is too thick, you can add more milk to adjust the consistency.
- You can adjust the amount of sugar according to your taste.
Storage instructions:
- You can store the leftover kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the kheer in a pan over low heat or in a microwave for a few seconds.
Presentation ideas:
- You can serve the kheer in small bowls or glasses.
- You can garnish the kheer with chopped nuts and gajak.
Garnishes:
- Chopped nuts
- Gajak
Pairings:
- You can serve the kheer with any Indian dessert like gulab jamun or rasgulla.
Suggested side dishes:
- You can serve the kheer with any Indian savory dish like samosas or pakoras.
Troubleshooting advice:
- If the kheer is too thin, you can let it simmer for a few more minutes until it thickens.
- If the kheer is too thick, you can add more milk to adjust the consistency.
Food safety advice:
- Make sure to use fresh and high-quality ingredients.
- Wash your hands before cooking and handling food.
Food history:
- Gajak is a traditional Indian sweet made with sesame seeds and jaggery.
Flavor profiles:
- Creamy, sweet, and nutty
Serving suggestions:
- Serve the kheer as a dessert after a meal or as a snack.
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Region: Indian