#21 DELICIOUS KHEER

1.COOL KHEER

Ingredients-

• Long grain rice(washed and drained)-1/4th cup
• Milk-4-5 cups
• Cardamom seeds(crushed)-2-3
• Almonds(blanched and slivered)-2 tbsp
• A pinch of  saffron threads, soaked in a little hot milk
• Skinned pistachio nuts(chopped)-1 tbsp
• Raisins(optional)-1 tbsp
• Sugar or as desired-2-3 tbsp

Method-

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.

2.BOTTLE GOURD (DUDHI) KHEER

Ingredients-

• Fresh bottle ground-100 gm
• Sugar- 200 gm
• Milk-1 1/2 litre
• Olive oil/ ghee-1-2 tsp
• Cardamom powder-1/2 tsp
• Rose petal for garnishing

Method-

• Wash and grate bottle gourd.Heat a flat pan, put olive oil and then fry the vegetable for one to two minutes. It should have a soothing light green colour. Switch off the gas and keep aside. Boil milk, stir constantly to reduce to half,add sugar, boil for 2 minutes, then add fried gound, boil again for two to three minutes.After achieving a satisfactory thickness or good consistency, Sprinkle cardamom powder and remove from fire. Kheer is ready.Garnish with rose petals and a few pieces of gourd. 

3.CARROT KHEER

Ingredients-

• Carrot (medium sized)-3-4
• Milk-1 1/2 litre
• Sugar-200 gm(as per taste)
• Cardamom-2-3
• Roasted almonds(chopped)-2 tsp
• Raisins-2 tsp
• Ghee-2 tsp

Method-

• Wash and de-skin carrot and grate finely. Heat a flat pan, put ghee and fry carrot for two  minutes, remove from fire and keep aside.Boil milk, add sugar, Stir constantly and reduce to half.Add grated carrot boil for another five minutes, make it thick, add raisins, sprinkle cardamom powder and them remove from fire.Garnish with chopped  roasted almonds.

4..DALIYA KA KHEER

Ingredients-

• Daliya(broken wheat)-1 bowl
• Milk(preferably full cream)-3 cups
• Jaggery-3/4 bowl
• Chopped dry fruits(almonds, raisins and cashewnuts)-3/4 tsp
• Ground cardamom-1/4 tsp
• Ghee- 2 tsp

Method-

• Clean and wash the daliya. Boil the daliya in the pressure cooker for two whistles on medium flame.Strain and remove the excess water.
• In the sauce pan heat 2 tsp of ghee and add boiled daliya, 3 cups of milk, Let it boil for 10 to 12 minutes stir it in a while or daliya will become lumpy.Add jaggery and stir well on low flame.Let it the mixture simmer for 5 minutes add little milk if the mixture is getting thicker.Add freshly ground cardamom powder.
• Serve hot it in a bowl and top it with dry fruits.

5.POTATO SHAHI KHEER

Ingredients-

• Potato-250 gm
• Milk-1 litre
• Rawa-50 gm
• Sugar-300 gm
• Kewra essence(screw pine flower essence)
• Dry fruits (chopped)-2 tbsp
• Saffron-a pinch

Method-

• Boil potato,deskin and mash, mix rawa with it. Then take a deep bottom vessel.Boil milk along with potato-rawa mix and cook it by stirring constantly for 7-8 minutes.When it becomes thick, add sugar and cook for another five minutes.Make thick kheer. Spread it on a serving dish, garnish with chopped dry fruits and saffron strands.

6.BESAN KHEER

Ingredients-

• Besan-50 gm
• Ghee-1 tbsp
• Water-1 glass
• Milk-2/3rd glass
• poppy seeds(khus khus)-1 tsp
• cashewnuts-25 gms
• Almonds-25 gms

Method-

• In a kadai heat the ghee.Once it melts add the besan to it.Fry till it turns brown with a good  aroma.Add a little water and mix it well.Allow it to cook for 15 minutes and add a bit of sugar after that.Continue to stir on the flame till the sugar is dissolved.Finally add milk and allow it to boil for a few minutes.To garnish add the fried cashewnuts and almonds over it.

7.CHRISTMAS PHIRNI

Ingredients-

• Nestle dairy whitening powder-1 cup
• Egg-1 (only the white)
• Water- 2 to 4 tsp
• Rawa- 1 1/2 tsp
• Milk- 1 glass
• Milkmaid-8 tbsp
• Saffron-1 pinch(soaked in lukewarm milk)
• Dry fruits(chopped)-1 tbsp
• Cardamom powder-A pinch

Method-

• Mix the whitening powder, the egg white and water, and knead a dough.Make small balls,say 15,from the dough and keep separately,Take a deepbottomed pan.Boil the milk:when it thickens,add the milkmaid and boil on slow flame for another few minutes. Now add rawa and simmer for 3-4 minutes.Add cardamom powder and chopped dry fruit.Let the mix thicken and turn off the flame.Take it off stove and immediately dip the balls into the phirni. Let the mix cool and keep inside the freezer for 5-6 hours to set.Serve chilled, preferably topped with chocolate sauce.

8. MOONG DAL PAYASAM

Ingredients-

• Moong dal (yellow without skin)-1 cup
• 1 whole fresh coconut grated
• 1 cup jaggery
• Raisins
• Kaju and kismis

Method-

• First fry the moong dal in a kadai without any oil till it becomes golden brown and leaves a nice aroma. Put the grated coconut in a mixer along with little water and just whisk it for a minutes. pour this mixture into a vessel and squeeze out the thick juice about one cup and keep it aside. Then again put the above coconut mixture into the mixture along with little water and repeat it and squeeze about  1 glass  of little  tghin  coconut  milk. keep  this  also  aside. Repeat this process again for the third time for a third glass of very  thin coconut milk.
• Take a cooker add the above moong dal  along with the third thin coconut milk and keep it on pressure for about 3 whistles. The dal should not be smashed. In the meanwhile add the gud in another vessel along with little water and keep it on the stove till it dissolves. The add the above dal mixture to this jaggery paste along with the second glass of coconut milk, Let it coil for some time, you will start getting a good aroma of the dal and jaggery together.
• Lastly add the first thick milk of coconut and bring it to boil only once. Put off the gas. Take about 2 tsp of ghee in a small kadai when it becomes hot add the kaju and kismis and raisins till it becomes golden brown. Add it to the payasam and serve it hot or cold.

9.MANGO SHRIKHANDA

Ingredients-

• Ripe mango pulp 1 cup
• Hung yogurt 3 cups
• Powdered sugar sifted ½ cup
• Green cardamom powder a pinch
• Nuts chopped 2-3 tablespoons

Method-

• Place yogurt in a bowl. Add powdered sugar, green cardamom powder, half the nuts and mango pulp and whisk well till well blended.
• Refrigerate for thirty to forty five minutes.
• Transfer into earthenware bowls and serve chilled garnished with remaining nuts.

10. CHENNAR PAYESH



Ingredients-

• Chenna ½ cup
• Skimmed milk 1 litre
• Sugar ½ cup
• almonds blanched and chopped 5-6
• Pistachios blanched and chopped 7-8

Method-

• Boil milk in a deep non-stick pan, reduce heat and let it simmer till it is reduced to half the original quantity.
• Add the sugar and cook till it dissolves.
• Mash the chenna in a bowl. Add it to the milk and simmer for 2 minutes.
• Garnish with almonds and pistachios and serve chilled.