Kheer is a very popular sweet dish, made in all parts of India and enjoyed by everyone. In every region or culture, it takes a different name and is prepared in many variations. Muslims make kheer with vermicelli to celebrate Eid. In South India, Payasam is prepared for almost all auspicious occasion. In North India also kheer is made on all the auspicious occasion, specially on sharad purnima when chawal ki kheer or rice kheer is made and kept in moonlight for the whole night. It is believed that on sharad purnima moon light infuses sweet necter in the kheer which has a certain healing property that nourishes our body and soul. Here I am sharing my recipe of chawal ki kheer:
|Full cream milk – 1 litre|
|Chawal (Rice) – 75 gm|
|Sugar – 90 gm|
|Elaichi (Cardamom) powder – 1/4 tsp|
|Badam (Almonds) – 10|
|Kaju (Cashews) – 10|
|Pista (Pistachio) – 10|
|Kismish (Raisins) – 25|
|Kesar (Saffron) – 5 to 7 threads|
|Desi ghee – 1 tsp|
1. Wash and soak rice in water for 15 minutes. Soak kesar in half spoon warm milk.
2. Heat milk in a heavy bottom pan. When milk starts to boil, add rice and ghee; keep stirring every now and then, make sure it does not burn. Continue till rice is cooked properly and kheer is thickened to the desired consistency.
3. Now add sugar while keep stirring, add chopped badam, kaju, pista and kismish (keep some dry fruits for garnishing). Add elaichi powder and kesar. Contiue to cook kheer on slow flame for five minutes.
4.Garnish kheer with dry fruits and serve.