Rice Kheer

 

About the recipe:

Kheer is a common dessert which is popular in almost all parts of India. In Odisha it is known as Khiri with a slight difference in the way it's prepared. Khiri is associated with the famous Jagannath temple of Puri, where it had been served to the deities as prasad for centuries together. It's an indicator that Khiri existed in Odisha since the time the Jgannath temple was built  the 12th century. With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian swets, Kheer is one of the most popular offerings to God.

There are innumerable varieties of Kheer, and one or the other is prepared for every puja, festival or wedding. Rice Kheer is undoubtedly the king of Kheers! It is made alll over India alson known as Paal Pasayasam in South Inida, it is a must-serve item at weddings.

The chawal ki kheer made at the Padmanabha Swamy Temple in Kerala is world famous. Made by simmering rice and milk in heavy, large  bronze vessels for a long time, this rice kheer has a rich taste and attractive pink color that comes out of the natural thickening of milk.

The rice kheer is a kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Rice Kheer using condensed milk and cooked rice.

I would like to share some important tips to make the perfect rice kheer recipe.

Ingredients:

•200gm Basmati or raw rice

•400gm Sugar

•1ltr Milk

•25gm Cashew Nuts

•25gm Raisin

•4 Bay leaves

•5 Cardamom

•A pinch of Salt

Method:

Take water in a pressure cooker and put  the rice in it. Add salt and the Bay leaves. Boil the same till first whistle. Remove the lid of the pressure cooker only after the steam gets fully released in due course. Now take the Bay leaves out of the boiled rice. Then boil the milk in another conatiner. Pour the boiled milk into the pressure cooker/. You have also the option to add a little condensed milk or khoa at this stage.

Add sugar and stir well. Now put the pressure cooker without ots lid on on medium flame and boil further for about 15-20 minute. Continue stirring as before. At this stage add raisin, cashew nuts (broken into small pieces) and crushed cardamom powder. As the content turns semi-thick, switch off the flame. Your Kheer is ready. Serve cold. Now enjoy your Kheer.