YUMMY YUMMY KHEER.......

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Recipe: Kheer

Category Dessert
Region Northern and Central India
Also Called Payasam (in Southern India)
Descriptive English Name Indian Rice Pudding
Served Piping hot. Can also be refrigerated and served cold (not frozen).
Serves 4
Cooking Time 25 minutes

Introduction
India boasts of a variety of sweet desserts to pamper the sweet toothed. One of the most common desserts is a very simple preparation of rice and milk. This pudding, called "Kheer", is made with either toasted vermicelli or rice and is my favorite Indian dessert. No wedding or festival is complete without Kheer on the menu. This creamy and sweet stovetop pudding is fairly quick and easy to prepare.

Kheer recipes have evolved to suit regional and personal preferences. Every part of India has its own version of Kheer. The essential ingredients are milk and sugar, but you can vary your Kheer by replacing rice with vermicelli, semolina, and even carrot. Kheer made of almonds is also a popular variation.

Ingredients
3 - 4 cups of whole milk, diluted with 1 - 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
1 cup rice (it is best to use an Indian variety like basmati rice)
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi (cardamom) seeds

Method
- Boil the rice in the milk on a medium flame until the rice is cooked.
- Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.
- Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.
- Add the cardamom and serve hot.