Ingredients with Measurements:
- 1 cup basmati rice
- 4 cups milk
- 1 cup condensed milk
- 1/2 cup sugar
- 1/4 cup ghee
- 1/4 cup chopped nuts (almonds, pistachios, cashews)
- 1/4 cup raisins
- 1/2 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a heavy-bottomed pan, heat the ghee over medium heat.
3. Add the soaked rice and sauté for 2-3 minutes until the rice turns translucent.
4. Add the milk and bring it to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
5. Add the condensed milk, sugar, chopped nuts, raisins, and cardamom powder. Mix well and let it cook for another 10-15 minutes.
6. Turn off the heat and let the kheer cool down to room temperature.
7. Serve the kheer in individual bowls and garnish with more chopped nuts and raisins.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts and dried fruits instead of almonds, pistachios, cashews, and raisins.
- You can use regular milk instead of condensed milk, but you may need to adjust the sugar accordingly.
Variations:
- You can add saffron strands for a more aromatic flavor and a yellow color.
- You can add rose water or kewra water for a floral flavor.
- You can add grated coconut for a tropical flavor.
Tips and tricks:
- Make sure to stir the kheer occasionally to prevent it from sticking to the bottom of the pan.
- You can adjust the sugar according to your taste preference.
- You can add more milk if the kheer is too thick.
Storage instructions:
- You can store the kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can reheat the kheer in a microwave or on the stovetop over low heat.
Presentation ideas:
- Serve the kheer in individual bowls and garnish with chopped nuts and raisins.
- You can also serve the kheer in a large bowl and let everyone serve themselves.
Garnishes:
- Chopped nuts (almonds, pistachios, cashews)
- Raisins
- Saffron strands
- Edible silver or gold leaf
Pairings:
- Kunda kheer pairs well with Indian sweets like gulab jamun, rasgulla, or jalebi.
Suggested side dishes:
- You can serve kunda kheer as a dessert after a meal.
Troubleshooting advice:
- If the kheer is too thick, add more milk to adjust the consistency.
- If the kheer is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to use fresh ingredients and cook the kheer thoroughly.
- Store the kheer in the refrigerator and consume it within 3 days.
Food history:
- Kheer is a popular Indian dessert that has been around for centuries. It is often served during festivals and special occasions.
Flavor profiles:
- Kunda kheer is creamy, sweet, and nutty, with a hint of cardamom.
Serving suggestions:
- Serve kunda kheer as a dessert after a meal.
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Region: Indian