Kheer / Khiri (Rice Pudding)

Hi Guys!! In addition to our “Dessert Category”, we will discuss about one of an ancient Sweet dish called “Kheer”or”Khiri”. As per history, the terms Kheer is derived from Sanskrit words “Kheeram” (which means Milk). Kheer is believed to be originated from Puri about 2000 years ago and ever since, it has been cooked for his devotees who come for Darshan almost every single day in Srimandir at Puri (Lord Jagranath Dham),  which is world’s biggest and largest kitchen.  In eastern part of India, Kheer is considered as an auspicious food and being associated with all festivals and special occasions. This is a very delicious and healthy dish as Milk is one of the main ingredients along with Rice and Sugar. As we are aware the health benefit of Milk that almost all important nutrients that necessary for healthy life are being found in the Milk. Milk is an excellent source of Vitamin A & B, Calcium, Carbohydrate, Protein, Riboflavin, etc and daily consumption of Milk can keep us fit and fine. There are many variance of Kheer available these days. Here is the recipe for one of the variance, in case you would like to try…

Ingredients:

·         Rice (Basmati / Scented) – 50 gms

·         Milk – 750 gms

·         Sugar – 5-6 tbsp (as per your taste)

·         Condensed Milk – 4 tbsp

·         Cardamom (Elaichi) – 4

·         Bay Leaf (Tejpatta) – 1

·         Cashew (Kaju) – ¼ Cup (for Garnishing)

·         Raisin (Kishmis) – 1 tbsp (for Garnishing)

·         Salt – 1 Pinch (to balance the sweetness)

·         Ghee – 1 tbsp

Preparation Method:

Ø  Wash Rice and keep aside

Ø  Heat Ghee in a Pan; fry Cashew and Raisin and keep aside for garnishing.

Ø  In the same pan, fry the Bay Leaf along with the Rice for a while and take it out.

Ø  Take a heavy bottom Pan; boil Milk with Sugar, Salt & Cardamom for 5 mins.

Ø  Then add Rice and allow it to boil with Milk at least for 45 mins in low flame or till the rice becomes soft. Ensure that we must stir the mixture continously, otherwise it will stick to the base of Pan.

Ø  Then, add Condensed Milk and again cook it for 5 mins or till it achieved a thick consistency.

Ø  Now “Kheer” is ready. Finally, Garnish with Cashew and Raisin. It can be served Hot or Cold as per your choice.