Wednesday, June 6, 2012

Kheeri aka Rice Pudding - Phew, Salvaged the post in time!

This is Maa's version of easy-peasy Kheeri aka Rice Pudding. Enjoy it with a piping-hot Rasagulla - just like the way they used to serve in Odiya weddings\picnic feasts, etc. Till Maa actually showed me how to make it, I did not believe that it would be this easy to make. Have a sweet and delicious time! :)

This simple post got into a bit of drama! :) I deleted it by mistake and learnt from frantic Google searches that Google does not help retrieving deleted posts! :( Come on! Then stumbled across this link and used Method 2 to using the Back button if you have the tab where you were editing still open! Good luck - I did still have that tab open! La Voila - found it and saved myself some trouble of having to re-write! Gosh - those were a frantic few minutes! Now, you can enjoy the dessert - so can I! ;)


Ingredients
Makes about 8-12 servings :)

Kheeri Rice - 1 cup
Milk - 8 cups
Water - 1 cup
Dry Bay Leaves - 2-3

Cinnamon stick - 2
Cardamom Powder - 1 tbsp

Jaggery - 2 small cubes (optional, gives a nice golden color and a different flavor)
White Sugar - 6 tbsp (reduce or increase as per required sweetness)

Cashews and Raisins - 1/2 cup, roasted with Ghee or Butter (optional)

Condensed Milk - 1 can (optional, this provides richness by making it creamier)


Method

Use a  heavy-bottomed utensil and heat water.
Wash the rice and add to the warm water.
Add milk.
As the mixture is warm and the Rice is half-cooked, add the dry Bay leaves, Cinnamon stick and Cardamom powder.



I usually microwave the Jaggery for 30 seconds so it is soft and easily mixes with the warm rice mixture.
Once the Jaggery is well-mixed, add the White Sugar. Add it slowly making sure to check the sweetness. Remember to adjust it, particularly if you are adding Condensed Milk later on.


In the meanwhile, roast the Cashews and Raisins in Ghee (Clarified Butter) or Butter. Keep it aside.

When the rice is fully cooked and soft to touch (takes about 20 mins), add the roasted Cashew and Raisins as well as the Condensed Milk.



If you don't have Kheeri Rice, pressure cook Rice with Water, Milk, Dry Bay Leaves, Cinnamon stick and Sugar. Wait for one whistle and let it stand in Medium heat for 5 mins. Wait for the pressure to release (don't force it open by putting it under running water, etc.). Add the rest of the ingredients and mix it well in Medium heat for a few mins.

3 comments:

Divya Pramil said...

Yummy my favorite :)

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Jagruti said...

Loved your version! The creamy brown color is so inviting!! Do check out mine too :)

notyet100 said...

Pudding looks delicious,,,:)