Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 cup almonds, blanched and sliced
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 1 tbsp ghee
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a heavy-bottomed pot, heat ghee over medium heat.
3. Add sliced almonds and cashews and sauté for 2-3 minutes until golden brown.
4. Add the soaked rice and sauté for 2-3 minutes until the rice turns translucent.
5. Add milk to the pot and bring it to a boil.
6. Reduce the heat to low and let the rice cook for 30-35 minutes, stirring occasionally.
7. Add sugar, raisins, saffron strands, and cardamom powder to the pot and stir well.
8. Cook for another 10-15 minutes until the kheer thickens.
9. Turn off the heat and let the kheer cool down to room temperature.
10. Once cooled, blend the kheer in a blender until smooth.
11. Transfer the kheer back to the pot and heat it over low heat for 5-10 minutes.
12. Serve hot or chilled, garnished with sliced almonds and saffron strands.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
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 cashews.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add rose water or vanilla extract for a different flavor.
- You can add chopped dates or figs for a different texture.
- You can add a pinch of nutmeg or cinnamon for a different spice.
Tips and tricks:
- Soaking the rice before cooking helps to reduce the cooking time.
- Stirring the kheer occasionally prevents it from sticking to the bottom of the pot.
- Blending the kheer after cooking gives it a smooth and creamy texture.
Storage instructions:
- Store the kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the kheer in a pot over low heat until warm.
Presentation ideas:
- Serve the kheer in small bowls or cups.
- Garnish with sliced almonds and saffron strands.
Garnishes:
- Sliced almonds
- Saffron strands
Pairings:
- Serve with Indian sweets like gulab jamun or rasgulla.
- Serve with fresh fruit like mango or strawberries.
Suggested side dishes:
- Serve with naan bread or roti.
Troubleshooting advice:
- If the kheer is too thick, add more milk 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 to prevent bacterial growth.
Food history:
- Kheer is a traditional Indian dessert made with rice, milk, and sugar.
- It is often served during festivals and special occasions.
Flavor profiles:
- Creamy, sweet, nutty, and fragrant.
Serving suggestions:
- Serve hot or chilled as a dessert.
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Region: Indian