Kheer, Indian Rice puddingBy Ivy • Μάι 29th, 2008 • Category: International
It’s strange how some people have the gift to conquer you heart by their kindness.Swati, of Sugarcraft India, is one of those persons.Just less than a month ago, Swati commented on one of my recipes and when I paid a visit back to hers, with a simple question I made about something, I cannot remember what it was about.Swati replied to me by e-mail, giving me the necessary information I needed.We then exchanged other e-mails as well and when I asked her how I could use cardamom, she was kind enough to send me by e-mail two recipes.One of them is Kheer, an Indian rice pudding, which she made especially for me and she sent me the picture as well.I am posting the e-mail and the picture she sent me.
I followed her instructions and made it exactly the way she did, the only thing I changed was to use pistachios, instead of cashews (as I did not have any at hand) which I roasted together with the blanched almonds, and I omitted the saffron strands, not that I do not like them but I had only saffron powder at home and I didn’t want to make the pudding yellow.
Although I love the Greek Rice Pudding with cinnamon on it, this was entirely different.I fell in love with the smell of cardamom the very first time I crashed the pods to take out the seeds and the addition of nuts and raisins made it even more delicious. I am publishing the photos of cardamom pods and the seeds inside, so that my readers in Greece can learn about this wonderful spice, as cardamom is not well known in Greece.
If you have not yet visited Swati’s blog, please do so as apart from seeing art made of sugar you will also meet a very kind person and I am honoured to have made a friend like Swati.Thank you Swati very much.
Kheer, Indian Rice pudding
50 gms Good quality rice.. I used Basmati Rice..a long grained rice which has a nice aroma.. soak it in water for 20 min
500 ml Full cream milk
100gms sugar granulated
1/2 tsp cardamom powder( just grind some in a mixer with a pinch of sugar)
some strands of saffron
dry fruits of your choice..I added some cashews, raisins and almonds (slivers)
Boil milk and keep cooking on reduced heat for an additional 10-15 min and add the soaked and drained rice to the milk and let it cook on slow heat. Keep stirring in between. It usually takes another 10-15 min for the rice to soften.
Add the cloves, raisins and cashews and sugar to the milk. Keep stirring very frequently or it might burn now. Let it cook on slow flame for another 10-12 min …overcooking will evaporate all the milk and that is not the idea so you should look out for a consistency where it does not look too watery and some milk is also seen… add the saffron and tae it out in a serving bowl. You can now garnish it with cardamom powder and slivers of almonds.
Kheer can be eaten warm and cold.. So see how you like it better!!! Enjoy!!!!!
I am submitting this recipe to Waiter there is something in my … Dried fruit and Nuts.
Kopiaste and Kali Orexi,
Ivy is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion.
I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food.
I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book.
My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
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