(Belated)Happy Birthday, DelhiBelle!
Make and enjoy this sweet, decadent pleasure, on a leisurely weekend, the way it was made in the good old days. Put away the pressure cooker, skip the condensed milk, bring out your best, heavy bottomed pot and get down to making kheer, the traditional way. The resulting labour of love will not only be superior tasting, but will also be much more satisfying to make.
5 cups (1 litre) of whole milk
1/4th cup (4 tbsp) rice
1/3rd cup (around 5 to 6 tbsp) of sugar
1 tbsp ghee or clarified butter (use unsalted butter if you cannot find ghee)
½ tsp saffron strands, soaked in one tbsp of milk
¼ tsp cardamom seeds, crushed
Toasted, slivered pistachios, almonds & cashews
Flavouring: Rosewater, Kewra (Screwpine), Cinnamon, Vanilla
Garnish: Strawberries, mangoes, oranges, cranberries, raisins
Regional variations and cousins :Kheeri, Payesh, Phirni, Payasam, Bhat Payasa
Did you know that in the Jagannath Temple in Puri, nearly 800 cooks make kheer using a 2000 year old recipe, as Prasad for almost 10,000 devotees each day!
Delhi’s arguably best known kheer can be sampled for all of Rs.12 (S$0.40) at Bade Mian’s kheer shop in Hauz Qazi, Old Delhi