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|Image=[[File:Kheer.jpg|300px]]|Dessert recipes|6|30-60 minutes|3||1500-2100 kJ (358-502 kcal) per serving}} |
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| − | '''Kheer''' or '''payasam''' is a thick rice pudding. | + | ==Description== |
| + | '''Kheer'''<ref>{{cite book|last=Vaswani|first=Suneeta|title=Easy Indian Cooking|year=2004|publisher=Robert Rose Inc.|isbn=0-7788-0088-1|pages=172}}</ref> <ref>{{cite book|last=Bharadwaj|first=Monisha|title=the Indian kitchen|year=2006|publisher=Kyodo Printing Co. Pte. Ltd.|isbn=978-1-85626-659-8|pages=47}}</ref> or '''payasam''' is a thick rice pudding. | ||
==Ingredients== | ==Ingredients== | ||
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==Procedure== | ==Procedure== | ||
| − | # | + | # Boil milk. |
| − | # | + | # Include rice and cook slowly achieveing a thick consistency (about 20 minutes). |
| − | # | + | # Add in the sugar, sultanas (raisins), and the ground seeds from the cardamom pods by stirring (cook a further 5 minutes). |
| − | # | + | # Add in the almonds and rosewater, also by stirring, and cover until ready to serve. |
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| − | == | + | |
| − | + | ==References== | |
| + | <References/> | ||
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{{Wikipedia|Kheer}} | {{Wikipedia|Kheer}} | ||
| − | + | [[Category:Vegetarian Recipes]] | |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
| − | [[Category:Pudding and Custard | + | [[Category:Pudding and Custard Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 16:40, 15 August 2012
| Kheer | |
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 |
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| Category: | Dessert recipes |
| Servings: | 6 |
| Energy: | 1500-2100 kJ (358-502 kcal) per serving |
| Time: | 30-60 minutes |
| Difficulty: |  |
Description
Kheer[1] [2] 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
- Boil milk.
- Include rice and cook slowly achieveing a thick consistency (about 20 minutes).
- Add in the sugar, sultanas (raisins), and the ground seeds from the cardamom pods by stirring (cook a further 5 minutes).
- Add in the almonds and rosewater, also by stirring, and cover until ready to serve.
References
- ↑ Vaswani, Suneeta (2004). Easy Indian Cooking. Robert Rose Inc.. pp. 172. ISBN 0-7788-0088-1.
- ↑ Bharadwaj, Monisha (2006). the Indian kitchen. Kyodo Printing Co. Pte. Ltd.. pp. 47. ISBN 978-1-85626-659-8.
