Kheer

Kheer is the most traditional dessert of India and it is generally made on all auspicious occasions. Most regions of India make kheer though it could be called by a different name.  In the southern states it is called payasam while in Bengal it is called  payesh and so on.

I like thick, creamy kheer, lightly sweetened, with lots of nuts and raisins, flavoured with cardamom and nicely chilled.  Without doubt, a well made kheer can stand its own among the best of desserts.  And for us Indians, kheer means home, it means festivals, it means love.

Ingredients:

1/2 cup rice
1 litre milk
1/2 cup sugar
1tbsp ghee
1 tsp elaichi powder
1/4 cup nuts and raisins


Method:     Soak the rice for 30 minutes.  In a heavy bottom pan, add ghee and rice.  Fry lightly.  Put the milk to boil. When it starts boiling add the milk to the rice. Lower heat and keep stirring till rice is tender and milk gets thickened to desired consistency. Remove from heat. Let it cool down a little and then add sugar and cardamom powder. Garnish with nuts and raisins.   Chill in the refrigerator.

I prefer not to add sugar in the early stages as it hampers the softening of the rice. You can add more milk if needed.  Some qualities of rice take longer to cook. The quality of milk also makes a difference.