Kheer – With Tangy Twist!!!
Kheer is typically served during a meal or as a dessert. I am providing you with the recipe below with a twist of tangy orange.
Kheer is rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. I am providing you with the recipe below with a twist of tangy orange.
- 2 Litre Milk (full fat)
- 1/2 liter orange juice (fresh)
- 9-10 tbsp Sugar (or as required)
- 1/3 cup Basmati rice
- 6 pc Green cardamoms (powdered)
- 1 Pinch Saffron (soaked in milk)
- 20-25 pc Almonds (blanched and sliced)
- 15-20 pc Cashews
- 2 tbsp Golden raisins
- Rinse the rice.
- Soak the rice in enough water for 20 to 30 minutes.
- Heat milk and let it come to a boil.
- Meanwhile, drain the rice and keep aside.
- Boil the orange juice and sugar together in a different pan, until sugar dissolves and it becomes bubbly.
- Turn heat down to keep it bubbling gently.
- Dip the spatula in the syrup, lift it out, and touch it with the tip of your forefinger to pick a drop of syrup.
- Be very careful, it can burn your finger! Touch your forefinger with your thumb and pull apart slowly, to see how many threads are stretched between your finger and thumb.
- Turn heat off when you get a single thread and keep aside.
- Reduce the flame and add the rice in boiling milk.
- Stir and simmer the milk and let the rice grains cook.
- The whole process of cooking the rice in the milk takes about approx 40-45 minutes on a low flame.
- You want the rice to really cook well and the kheer also thickened somewhat.
- Stir and continue to stir often so that lumps are not formed.
- Meanwhile, in a microwave-safe bowl take the almonds and cover it with water.
- Microwave on high for 2 minutes.
- Let the almonds cool and then peel them.
- Slice them along with the cashews. Rinse the raisins and keep aside.
- Take the powdered cardamom and keep aside.
- When the rice is almost ¾th done, add the almonds, cashews, cardamom powder and saffron.
- Cook further till the rice grains are completely cooked.
- The kheer would also thicken by then.
- Switch off the flame and add the raisins and stir.