Fruit Kheer Indian Fruit Yogurt Pudding Food

KHEER

Steps:

• Rinse the rice until the water becomes clear.
• Then soak the rice in a large quantity of cold water for 30 minutes.
• Once 30 minutes have elapsed, drain the rice using a strainer and set aside.
• Heat a heavy-bottomed, non-stick coated saucepan over medium heat. Add the ghee, then add the soaked and drained rice.
• Add the cardamom.
• Stir with a wooden spoon for 2 minutes, stirring constantly until the aromas are released.
• Then add the milk, the saffron pistils and their infusion, and mix well.
• Set the heat to medium-high, then, as soon as it starts to boil again, lower the heat and leave the kheer to cook over a low heat for about 25 minutes, stirring every 2 minutes or so.
• The milk will reduce considerably after 25 minutes and the kheer will be thick. For an even thicker kheer, cook an additional 10 to 15 minutes at this stage. The kheer will continue to thicken as it cools.

FRUIT KHEER (INDIAN FRUIT & YOGURT PUDDING)

Steps:

• Mix the sugar, pepper, chili powder, salt and yogurt together.
• Add the bananas and oranges and mix for 2 minutes.
• Dissolve the saffron in one tsp of water and sprinkle it over the dish before serving.

KHEER - THE WORLD'S YUMMIEST ONE!

Steps:

• Wash the rice in 2-3 changes of water.
• Drain and keep aside.
• Now pour the fresh milk into a large pot.
• Bring to a boil.
• Add rice.
• Cook on slow fire for 10-15 minutes, stirring occasionally.
• Bring to a boil twice again.
• Stir constantly.
• Lower flame and check if the rice is soft.
• Stir in cardamom powder.
• Add the milkmaid (make sure that the flame is low).
• Cook for another 5-7 minutes, stirring constantly.
• Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
• Remove from flame.
• Transfer kheer into a large serving bowl.
• Garnish with chopped nuts.
• Do NOT cover the bowl.
• Allow the kheer to cool down to room temperature.
• Cover.
• Refrigerate.
• Serve cold, or rather, like mom says,"Dig in"!

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

KHEER (INDIAN RICE PUDDING)

Steps:

• In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
• Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

RICE PUDDING OR KHEER

Steps:

• Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar.
• Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)