Showing posts with label Kheer. Show all posts
Showing posts with label Kheer. Show all posts
Showing posts with label Kheer. Show all posts
Showing posts with label Kheer. Show all posts

Pressure Cooker Rice Kheer With Homemade Masala Milk Powder#Alphabet Challenge

This is a thick and super delicious kheer. You will not be able stop enjoying this sweet dessert, that I assure you!!

Cup Measurement - 250Ml
Ingredients
½ Cup Basmati rice
1½ Cup Cups Water
1 Cup + 1 liter Milk
1 Teaspoon Desi Ghee
¼ Teaspoon Saffron Pinch
1 Teaspoon Cardamom powder
1½ Cup Sugar
2 Tablespoons Homemade Milk Masala Powder
2 - 3 Tablespoons Sliced Almonds Pistachios
2 - 3 Tablespoons Sliced Pistachios
2 - 3 Tablespoons Sliced Cashew nuts
Homemade Masala Milk Powder
10 Grams Almonds
10 Grams Pistachio
10 Grams Cashew Nuts
10 Grams Charoli/Chironji /Cuddapah Almond
25 Grams Sugar
¼ Teaspoon Saffron Strands
¼ Nutmeg powder
10 Cardamoms
15 Grams Milk Powder
Method
Wash the rice well till the water is clear. Drain and keep aside.
In a pressure cooker the rice, water, 1 cup milk, desi ghee, pinch of saffron. 
Cook on high heat till first whistle and low heat for 10 minutes. Add 1 liter milk and mix well. Blend with a stick blender till you can see small grains of rice ( rice kani). 
Bring to boil and add 1½ cup of sugar, 2 tablespoons of the homemade masala milk powder,
lots of sliced nuts like almond, chironji, pistachios and cashewnuts (reserved a few for garnish). Cook on low heat for 10-15 minutes, keep stirring at intervals. Cook till desired thickness and serve hot or cold as you desire.
Garnish with sliver varaq and chopped nuts.
For The Homemade Masala Milk Powder
Grind all in a small mixer jar to a slightly coarse powder. This stays good for months in the refrigerator.
Labels: Alphabet Challenge, Kheer, Rice, Gluten free, Festival Sweets, Dessert, Milk, Homemade, Masala
Let's take a look at the other R recipes being shared today.....

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheeseburger Broccoli Rice Soup Casserole
Food Lust People Love: Leek and Lobster Mushroom Risotto
Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce
A Day in the Life on the Farm: Pineapple Fried Rice
Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder
A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake
Mayuri’s Jikoni: Ragi Shavige Uppitu
Jolene’s Recipe Journal: Raspberry Ricotta Pancakes
Magical Ingredients: Red lentil Paratha
Palatable Pastime: Ring Noodle Tuna Salad (Minnesota Style)
Blogghetti: Roasted Rosemary Potato Peelings
Culinary Cam: Rose Petal-Strawberry Granita   

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Eggnog Carrot Kheer/Pudding#SundayFunday

Winter carrots have started to flood the market. When we were doing our weekly grocery my hubby seen the carrots and said make carrot kheer. It just then clicked why don't I make this with a twist. So used my Eggnog to make this creamy delicious Kheer.

Ingredients 
2 Cups Grated Winter(Red) Carrots
1 Cup + 1½ Cup Whole Milk
1 Cup Homemade Eggnog 
¼ Cup Granulated Sugar
1 Teaspoons Cardamom powder
½ Cup Fresh Cream
For Garnish
A few silvered Almonds
A few Raisins
A Dash Cinnamon & Cardamom powder
Method
In a heavy bottom pan add the grated carrot and a cup of milk
Bring this to a boil and then reduce the flame and let it simmer till the carrots are nearly cooked. 
Then add the sugar and  cups milk let this cook till the carrots are softened and are fully cooked.
Now add in the Homemade Eggnog and on low flame keep stirring continuously till the pudding / kheer thickens. 
Please note if you do not stir continuously it will curdle. So take care at this stage. When it thickens switch off the flame add the cardamom powder and fresh cream give it a good mix. Add in the chopped nuts. Reserve some for garnish.
Serves chilled with a dash of cardamom and cinnamon powder. Enjoy this delicious Creamy Eggnog Carrot Kheer.
Labels: Kheer, Pudding, Eggnog, Homemade, Carrot, Sweets & Desserts, Sunday Funday
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  • Eggnog Carrot Kheer from Sneha's Recipe
  • Eggnog Cookie Bars from Karen's Kitchen Stories
  • Eggnog Mini Flans from Mayuri's Jikoni
  • Eggnog White Russian from A Day in the Life on the Farm
  • Family Style Eggnog from Palatable Pastime
  • Homemade Eggnog from Amy's Cooking Adventures
  • Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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    Palada Payasam#SundayFunday

    Payasam prepared with palada (rice ada) is common gluten free sweet delicacy prepared in almost all Kerala households during festival of Onam and many other occasions. There are many variations of  this is gluten free desserts which uses only basic ingredients like rice ada ( Ada made of raw rice), milk, sugar to make best palada payasam. 
    I used store bought rice ada from the Kerala store. Try this and you will love it, this rice ada you will find it online too.

    Ingredients
    3 Tablespoons Palada/Rice Ada
    2 Tablespoons Chopped Almond
    1 Tablespoon Raisins
    1 Liter Full Cream Milk
    1/4 Cup Heaped Sugar
    1/4 teaspoon Cardamom Powder
    1 Tablespoon Rose petals
    A Big Pinch Kesar

    Method 
    Heat the milk add the palada and cook till the milk reduces and palada cooks and thickens. Then add sugar and rest of the ingredients. Cook till sugar melts. Stirring continuously. Take off flame.  
    Serve warm with garnish of nut and rose petals.

    Labels: Desserts, Kerala, Kheer, Gluten Free, Navratri, Vrat, Rice, Milk, Sunday Funday, Payasam

    Sunday Funday

    Gluten Free Desserts

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    Chocolate Kheer#Choctoberfest

    When leftovers than what do you? Rack your brains to use it, that's what I did with leftover rice made this delicious kheer with milk chocolate. 
    A quick and easy dessert.

    Ingredients  

    1 Cup Leftover Cooked Rice
    500 ML Full Cream Milk
    3 Teaspoons Level Sugar
    2 Mini Milky Chocolate Bars - chopped
    For Garnishing 
    A few nuts and raisins of your choice
    Grated Chocolate

    Method
    Boil the milk, then add the cooked rice, when the milk thickens a little,  then add the sugar. When the sugar melts, reduce the flame to medium low, let it simmer for 5 minutes, keep stirring after a minute. Take off flame. Add the milk chocolate pieces, nuts and raisins. Pour into small khullads/baked clay pots. Garnish with grated chocolate, chopped nuts and raisins. Chill this in the refrigerator. 
    Enjoys this cold, makes a perfect dessert if you have surprised guests. 
     Labels : Kheer, Cooked Rice, Leftover series, Chocolate, Raisins, Nuts, Sweets & Desserts, Milk, Khullads, Baked Clay Pots, Choctoberfest
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