Scribd Logo
Upload

Welcome to Scribd!

  • 454 views

    Chawal Ki Kheer

    Uploaded by

    gokhale_k
    This recipe is for chawal ki kheer, an Indian rice pudding. The ingredients are medium grain rice, milk, sugar, almonds, pistachios, rosewater or saffron. To make it, the rice is soaked and fried in ghee before boiling in milk. The milk is boiled until thickened. Sugar, cardamom, and rosewater are then added. Nuts and raisins are stirred in and served hot or chilled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Chawal Ki Kheer

    Uploaded by

    gokhale_k
    454 views2 pages
    This recipe is for chawal ki kheer, an Indian rice pudding. The ingredients are medium grain rice, milk, sugar, almonds, pistachios, rosewater or saffron. To make it, the rice is soaked and fried in ghee before boiling in milk. The milk is boiled until thickened. Sugar, cardamom, and rosewater are then added. Nuts and raisins are stirred in and served hot or chilled.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for chawal ki kheer, an Indian rice pudding. The ingredients are medium grain rice, milk, sugar, almonds, pistachios, rosewater or saffron. To make it, the rice is soaked and fried in ghee before boiling in milk. The milk is boiled until thickened. Sugar, cardamom, and rosewater are then added. Nuts and raisins are stirred in and served hot or chilled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    454 views2 pages

    Chawal Ki Kheer

    Uploaded by

    gokhale_k
    This recipe is for chawal ki kheer, an Indian rice pudding. The ingredients are medium grain rice, milk, sugar, almonds, pistachios, rosewater or saffron. To make it, the rice is soaked and fried in ghee before boiling in milk. The milk is boiled until thickened. Sugar, cardamom, and rosewater are then added. Nuts and raisins are stirred in and served hot or chilled.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Chawal Ki Kheer Ingredients:

    100 gm. rice, medium grain rice (basmati rice is good for this recipe although others like can be used) 2 litre milk 1 tsp. clarified butter or ghee 100 gm. sugar, or to taste 50 gm. or 2 tbs. almonds, skins removed (blanched) and chopped/sliced 50 gm. or 2 tbs. pistachios*, peeled and chopped (optional) 1 tbs. sultanas (optional) 1/4 tsp. ground cardamom seeds 1 tsp. rose or kewra (rosewater) essence or a few saffron strands Ready sliced pistachios and almonds can be used. Preparation: 1. Clean and wash and soak rice for 1/2-1 hour. 2. Soak almonds and pistachios in hot water for 1/2 hour. This will loosen the skins. You can do this quickly by microwaving them on full for 2-3 minutes. Peel skins off and chop, either by hand or in a nut chopper. Thin slivers look better than chopped nuts. Easy way to make slivers is with a garlic slicer. 3. Heat ghee in a heavy bottomed pan and fry rice for 5 minutes. 4. Add milk and bring to boil. 5. Turn heat down and cook until rice is well cooked and the pudding has reached correct consistency, like a thick custard. 6. Add sugar, cardamoms and saffron or rose essence/ kewra essence and stir thoroughly. 7. Add nuts & sultanas, saving a few for garnish. 8. Place in a serving dish and garnish with a few chopped nuts. 9. Serve hot or chilled.

    Ingredients 2 litre milk cup rice

    1 cups sugar (to taste) A handful of chopped almonds, cashews, raisins and other nuts of your choice Bring the milk to boil in a pot. Wash the rice properly and add to the milk. Let the milk simmer while stirring frequently. The rice will get cooked along with the milk. When you achieve the desired consistency, take the kheer off the flame and add the nuts to enhance the flavor. The kheer thickens a little while it cools so make sure it is sufficiently liquid before you take it off the flame. The kheer can be served hot or can be refridgerated before serving

    Ingredients: 1 1 Method: cup nuts tbsp and cup litre rice (short full cup raisins ghee (cashewnuts, or pistachios, grain cream is better) milk sugar almonds) butter

    Soak the rice in warm water for 10 minutes. Cook the rice in 1 cup milk and 1 cup water. (If using a pressure-cooker, pressure cook the rice for 5 minutes with cup milk and cup water in case of basmati rice, and with cup milk and 1 cup water for any other rice)

    Warm the remaining milk and add to the rice. Bring the milk to a gentle boil and leave it simmering over very low heat. Stir occasionally. Let it simmer until it becomes thick, and the quantity reduces to a little more than half of the original. Add the sugar and mix well. Let it simmer for another 10 minutes. Heat the ghee and fry the nuts and raisins on low heat until they brown slightly. Pour it over the kheer. Chill the kheer and serve cold. If the kheer is too thick after refrigerating, mix it with a little cold milk just before serving.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy