Rice Kheer for the festive occasion

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The longest dance festival is over and most of us have not got over the hangover of the nine nights of Navratri. I have been moving around the house like a zombie, sleeping, eating, wondering what to do and sleeping. That is all I have been doing since last two days and now I am struggling to write this post. I am unable to put in words the madness of those nine nights, trust me it can only be experienced.

The day starts with deciding the place which leads to countless messages on whatsapp discussing the availability of the passes, the dress code, time to reach the venue and everything apart from that. You are glued to the mobile whole day fearing that you do not miss any important piece of information, which rarely happens, charging the phone every few hours and your mom is super pissed with you for being so useless in life. By any chance if you are like me who realizes at the last minute that there are no clothes to wear then you can imagine the chaos. I am scratching my head, pulling my hair and howling as to what to wear while I get calls from friends to reach the venue in half an hour. You do not find the clothes in the cupboard when you need them the most. The result is clothes thrown out everywhere in the room, the jewellery, lip gloss, perfume, kajal all lie scattered on the floor. Somehow you manage to dress up pretty decently and rush out of the house before your mom gets a chance to shout at you. The madness doesn’t end here ! It has just started !!

For the first time in your life, the insane traffic jam does not bother and you enjoy watching people all dressed up. The excitement and joy is visible on everyone’s faces and it is very infectious. The phones are buzzing and whereabouts of the group members are asked, you observe everyone’s fashionable clothes and jewellery while you wait for your friends at the venue, tapping your feet to the sound of garba music, hi’s and hello’s are exchanged, you enter the ground and dance away all night to the beautiful songs like  ‘Tara vina shyam mane, Pankhida re, Dholi taro, sanedo, bhai bhai and some peppy bollywood garba songs !! By the time you are done dancing, you are so hungry that you spend few hours hogging all the junk food available. This very routine is repeated for the next nine days. Now don’t you agree with me that after such a crazy routine, one is bound to feel the emptiness when it stops?

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So while my world is all topsy turvy, my mother, who is a more religious person, always keeps a pooja on the eighth day of navratri. The best part of the pooja is the prasad- Rice Kheer. Rice Kheer is usually made during the festive occasion or for any celebration in India. Rice Kheer and Seviyan Kheer is the most favorite in my family and my mother always makes this on festive occasions. This same kheer when made using vermicelli is called Seviyan Kheer. There are many different variations of kheer and it varies as per different regions of India. The thick, creamy rice kheer/pudding is flavored with cardamom, saffron and some dry fruits. I like it mildly sweet and I love the taste and texture that milkmaid gives to the kheer. If you do not like milkmaid, you can avoid it and add more sugar while cooking the rice in milk. You can serve it warm or chilled, both ways tastes yum.

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Rice Kheer for the festive occasion

Author: The Cooking Soul

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img_20161010_141755INGREDIENTS

1/3 cup basmati rice

500 ml milk

200 ml condensed milk

7-8 tablespoon sugar (if avoiding Milkmaid)

3-4 cardamoms/ elaichi powdered

a pinch of saffron/kesar

a pinch of nutmeg powder

1 tablespoon golden raisins

8-10 cashews/kaju

8-10 Almonds sliced

1 teaspoon ghee/clarified butter

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INSTRUCTIONS

  1. Rinse the rice and soak in water for half an hour.
  2. Firstly, boil 2 cups of water and add rice, cook for 15-20 minutes. Strain the rice.
  3. Now boil the milk, add the half cooked rice and reduce the flame. Stir continuously and let the rice cook on low flame for 15-20 minutes.
  4. Add condensed milk/sugar, stir continuously so that the milk doesn’t stick to the bottom of the vessel.
  5. Powder the cardamoms in a mortar-pestle, remove the peels and add it to the milk. Also add a pinch of nutmeg powder and saffron. Let it simmer till the rice is completely cooked. The kheer would thicken by then. Add 1/2 cup milk if it has become too thick.
  6. Roast the cashews and almonds in ghee/clarified butter till pink. Add the roasted cashews, almonds and raisins to the kheer, stir. Switch off the flame and serve hot, warm or refrigerate and serve chilled.

 

 

 

 

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4 Comments

  1. I remember, I remember this one. So delicious this one was. My tummy was full but I couldn’t resist and ate spoon by spoon then 😀

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