Kheer ~ Indian Rice Pudding

There are a few sweet dishes that I have grown up eating, Bread Ras Malai, Cardamom Kulfi are among them. Another frequently made sweet dish in our house was 'Kheer'. Although, I love it, I don't really make it that often these days, reason being DH doesn't like it much and cooking for myself doesn't inspire me enough to make it. However, on the rare occasions I make it, I relish the whole lot myself, and I don't mind.

Kheer can be served hot or cold. I like mine chilled with a generous sprinkling of nuts.

Linking this to Walk Through The Memory Lane event hosted by Sizzlingveggies. This event is the brain child of Gayathri

Serves 6 people.

Ingredients:

1 litre milk.

¼ cup granulated sugar.

¼ cup basmati rice (60 gm).

2 tbsp raisins

Chopped almonds and pistachios for garnishing.

½ tbsp rose water (optional).

2 cardamom pods powdered.

Process:

1. Wash and rinse the rice and soak it for half an hour.

2.  Heat a pan and add milk. Keep the gas on medium high and heat the milk till it reduces a bit.

3. When the milk comes to boil (10-12 mins) add the rice. Heat it till the rice is cooked. Keep on stirring gently so that milk does not stick on the bottom of the pan.

4.The milk will reduce to almost half. It will take another 15 minutes. Now add the raisins, cardamom powder and rose water. Heat for another 2 mins and take it off gas. Garnish it with chopped almonds and pistachios.

5. Serve it hot or chilled.

Thank you for stopping by! Cheers!

Carrot and Almond Kheer ~ For Blog Hop Wednesdays- From Anu's Healthy Kitchen

I am back from a hectic but awesome and funfilled India trip. I have lot to tell you guys but all of it can wait for a while, as today is the day for Blog Hop, a wonderful and creative initiative by Radhika. I had missed it last time due to my hectic schedule in India. Hopefully I will do a double post for the next session of Blog Hop to compensate for the same.

This week I am assigned Anu's Healthy Kitchen. From all her wonderful recipes I chose her Carrot Almond Honey Milkshake. But, I was in a mood for something for indulgent, so I made Carrot and Almond Kheer!

Serves 2.

400 ml full fat milk.
1 large carrot shredded.
2 tbsp almonds, soaked, blanched and thinly sliced.
1 cardamom pod crushed.
2-3 tbsp sugar (to taste)
Chopped pistachios to garnish.

Process:

1. In a non stick pan heat the milk. When it comes to a boil, turn the heat on medium and add the shedded carrots and sliced almonds.
2. Cook it for about 10-15 minutes till the carrots aare tender and the milk has thickened to a creamy consitency.
3. Add the sugar and crushed cardamom and stir well. Cook for another 5-10 minutes.
4. Cool it completely and transfer into serving bowls. Keep it in the fridge till needed.
5. Garnish it with chopped pistachios and serve it chilled.

Check out what other blog hoppers are up with!

Thanks for stopping by! Cheers!