Difference between revisions of "Kheer"
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{{recipesummary|Dessert recipes|6|30-60 minutes|3||1500-2100 kJ (358-502 kcal) per serving}} | {{recipesummary|Dessert recipes|6|30-60 minutes|3||1500-2100 kJ (358-502 kcal) per serving}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Indian Cuisine]] | [[Dessert|Dessert]] |
'''Kheer''' or '''payasam''' is a thick rice pudding. | '''Kheer''' or '''payasam''' is a thick rice pudding. | ||
==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[L|L]] (4 [[Cup|cups]]) [[Milk|milk]] |
| − | *250 [[ | + | *250 [[mL|mL]] (1 cup) long grain white [[Rice|rice]] |
| − | *125 mL (½ cup) white [[ | + | *125 mL (½ cup) white [[Sugar|sugar]] |
| − | *65 mL (¼ cup) [[ | + | *65 mL (¼ cup) [[Sultana|sultanas]] (raisins) |
| − | *6 [[ | + | *6 [[Cardamom|cardamom]] pods |
| − | *65 mL (¼ cup) slivered blanched [[ | + | *65 mL (¼ cup) slivered blanched [[Almond|almonds]] |
| − | *15 mL (1 [[ | + | *15 mL (1 [[Tablespoon|T]]) [[Rosewater|rosewater]] |
==Procedure== | ==Procedure== | ||
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[[Category:Rice recipes]] | [[Category:Rice recipes]] | ||
| − | [[bpy | + | [[bpy:Kheer]] |
| − | [[rw | + | [[rw:Kheer]] |
| − | [[ss | + | [[ss:Kheer]] |
| − | [[ta | + | [[ta:Kheer]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Revision as of 18:02, 5 April 2012
| Kheer | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 6 |
| Energy: | 1500-2100 kJ (358-502 kcal) per serving |
| Time: | 30-60 minutes |
| Difficulty: |  |
| Indian Cuisine | Dessert
Kheer or payasam is a thick rice pudding.
Ingredients
- 1 L (4 cups) milk
- 250 mL (1 cup) long grain white rice
- 125 mL (½ cup) white sugar
- 65 mL (¼ cup) sultanas (raisins)
- 6 cardamom pods
- 65 mL (¼ cup) slivered blanched almonds
- 15 mL (1 T) rosewater
Procedure
- Bring the milk to a boil.
- Add rice and cook slowly until thick (about 20 minutes).
- Stir in the sugar, sultanas (raisins), and the ground seeds from the cardamom pods (cook a further 5 minutes).
- Stir in the almonds and rosewater, and cover until ready to serve.
Notes, tips, and variations
- Stir the milk while bringing it to the boil.
- You may also want to leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour.
- You can use rice flour instead of plain rice.
- For kheer that is not too thick when cold, use 170 mL (⅔ cup) of rice instead.
- If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.
Warnings
- The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, that requires care.
