Ingredients with Measurements:
- 1 cup Myrobalan (Haritaki) powder
- 1 cup Basmati rice
- 1 cup sugar
- 1/2 cup condensed milk
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup raisins
- 1/4 tsp saffron strands
- 4 cups water
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, boil 4 cups of water and add Myrobalan powder. Let it simmer for 10 minutes.
3. Strain the Myrobalan water into another pan and add soaked rice to it. Cook the rice on medium heat until it becomes soft and mushy.
4. Add sugar, condensed milk, milk, and heavy cream to the rice and stir well.
5. Add chopped almonds, pistachios, and raisins to the kheer and mix well.
6. Crush saffron strands and add them to the kheer. Mix well and let it simmer for 5 minutes.
7. Turn off the heat and let the kheer cool down.
8. Serve the kheer in individual bowls and garnish with chopped nuts and saffron strands.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 75g
Protein: 8g
Sodium: 60mg
Sugar: 50g
Substitutions for ingredients:
- Myrobalan powder can be substituted with tamarind paste.
- Basmati rice can be substituted with any other long-grain rice.
- Heavy cream can be substituted with coconut cream.
Variations:
- Add cardamom powder for an extra flavor.
- Use jaggery instead of sugar for a healthier option.
- Add rose water for a floral aroma.
Tips and tricks:
- Soak the rice for at least 30 minutes to make it soft and mushy.
- Keep stirring the kheer to avoid it from sticking to the bottom of the pan.
- Adjust the sweetness according to your taste.
Storage instructions:
Store the kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the kheer in individual bowls and garnish with chopped nuts and saffron strands.
Garnishes:
Chopped almonds, pistachios, and saffron strands.
Pairings:
Serve the kheer with Indian bread like naan or roti.
Suggested side dishes:
Serve the kheer as a dessert after a spicy Indian meal.
Troubleshooting advice:
- If the kheer becomes too thick, add more milk to it.
- If the kheer becomes too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure to use clean utensils and cookware.
- Use fresh ingredients.
Food history:
Kheer is a traditional Indian dessert that has been enjoyed for centuries.
Flavor profiles:
The Myrobalan and Saffron Kheer has a sweet and nutty flavor with a hint of saffron.
Serving suggestions:
Serve the kheer as a dessert after a spicy Indian meal.
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Region: Indian