Ingredients with Measurements:
- 1 cup grated petha (white pumpkin)
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 cup rice
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 tsp cardamom powder
- 1 tbsp ghee
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Rinse the rice in water and soak it for 30 minutes.
2. In a heavy-bottomed pan, heat the ghee on medium heat.
3. Add the grated petha and sauté for 5-7 minutes until it softens.
4. Add the soaked rice and sauté for another 2-3 minutes.
5. Pour in the milk and stir well.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Let the kheer simmer for 30-40 minutes, stirring occasionally, until the rice is cooked and the milk has thickened.
8. Add the sugar, chopped nuts, and cardamom powder and stir well.
9. Let the kheer simmer for another 5-10 minutes until the sugar has dissolved and the nuts are slightly toasted.
10. Turn off the heat and let the kheer cool down to room temperature.
11. If desired, blend the kheer with an immersion blender or transfer to a blender and blend until smooth.
12. Chill the kheer in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- White pumpkin can be substituted with butternut squash or sweet potato.
- Full-fat milk can be substituted with coconut milk or almond milk for a vegan version.
- Rice can be substituted with vermicelli or sago pearls.
Variations:
- Add saffron strands for a richer flavor and color.
- Use jaggery instead of sugar for a healthier alternative.
- Add rose water or kewra water for a floral aroma.
- Top with chopped fruits like mango or strawberries for a refreshing twist.
Tips and tricks:
- Stir the kheer frequently to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the milk from scorching.
- Adjust the sugar according to your taste preference.
- Toast the nuts before adding them to the kheer for a crunchy texture.
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 pan on low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the chilled kheer in individual bowls or glasses, garnished with chopped nuts and saffron strands.
Garnishes:
Chopped nuts, saffron strands, rose petals, edible silver foil (varak)
Pairings:
Petha kheer pairs well with Indian desserts like gulab jamun or rasgulla.
Suggested side dishes:
Serve petha kheer as a dessert after a meal of Indian curries and rice.
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.
- If the kheer curdles, remove it from heat and blend it until smooth.
Food safety advice:
- Use fresh ingredients and clean utensils to prevent contamination.
- Store the kheer in the refrigerator to prevent spoilage.
Food history:
Petha kheer is a traditional Indian dessert that originated in the northern state of Uttar Pradesh. It is made with grated white pumpkin, rice, and milk, and is flavored with cardamom and nuts.
Flavor profiles:
Creamy, sweet, nutty, aromatic
Serving suggestions:
Serve chilled as a dessert after a meal or as a sweet treat on its own.
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Region: Indian