Difference between revisions of "Kheer"
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Latest revision as of 16:40, 15 August 2012
| Kheer | |
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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.
