Ingredients with Measurements:
- 1 cup rajbhog (cottage cheese balls)
- 1 liter full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 cup chopped nuts (almonds, cashews, pistachios)
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 2 tbsp ghee
Special equipment needed:
- Heavy-bottomed pot
- Wooden spoon
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a heavy-bottomed pot, heat the ghee and add the soaked rice. Cook for 2-3 minutes until the rice turns slightly golden.
3. Add the milk to the pot and bring it to a boil. Reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
4. Add the sugar, cardamom powder, and saffron strands to the pot and mix well.
5. Add the rajbhog (cottage cheese balls) to the pot and let it simmer for another 10-15 minutes until the rajbhog is cooked and the kheer thickens.
6. Turn off the heat and let the kheer cool down to room temperature.
7. Add the chopped nuts to the kheer and mix well.
8. Serve the rajbhog kheer in individual bowls and garnish with more chopped nuts and saffron strands.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts instead of almonds, cashews, and pistachios.
- You can use jaggery instead of sugar.
Variations:
- You can add rose water or kewra water for a floral flavor.
- You can add raisins or chopped dates for a sweeter taste.
- You can add a pinch of nutmeg powder for a warm flavor.
Tips and tricks:
- Make sure to stir the kheer occasionally to prevent it from sticking to the bottom of the pot.
- You can add more milk if the kheer is too thick.
- You can refrigerate the kheer for a few hours before serving for a chilled dessert.
Storage instructions:
- You can store the rajbhog 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 stove over low heat.
Presentation ideas:
- Serve the rajbhog kheer in small earthen pots for an authentic touch.
- Garnish the kheer with rose petals for a beautiful presentation.
Garnishes:
- Chopped nuts
- Saffron strands
- Rose petals
Pairings:
- Serve the rajbhog kheer with hot puris or parathas for a delicious meal.
Suggested side dishes:
- Aloo gobi
- Chana masala
- Baingan bharta
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.
Food safety advice:
- Make sure to use fresh ingredients and cook the kheer thoroughly.
- Store the kheer in the refrigerator to prevent bacterial growth.
Food history:
- Rajbhog kheer is a traditional Indian dessert that originated in the state of Uttar Pradesh.
Flavor profiles:
- Creamy
- Sweet
- Nutty
- Floral
Serving suggestions:
- Serve the rajbhog kheer as a dessert after a meal.
- Serve it as a special treat during festivals or celebrations.
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Region: Indian