PUDDINGS Bread Doi Kheer (Below) Milk Miscellaneous Mousse Payesh Pongal Rabri Sevian Shrikhand

PUDDINGS - KHEER

Beetroot Kheer

1 medium size beetroot
2-1/8 cups milk
1 cup sugar
1 tsp almond essence

Wash the beetroot well then remove the skin and grate it or cut to small pieces. Cook the beetroot immersed in just enough milk to cover, cooking till tender. Bring the remaining milk to boil. Grind the cooked beetroot to a smooth puree and add it to the boiling milk. Let it simmer for 5 minutes then remove from the stove. Add sugar and mix. Add almond essence when the kheer gets cooler.

Bengal Aam Kheer (Mango Kheer)

1-1/2 Liters Milk
1/3 cup Sugar
2 pounds Mangoes, peeled And cubed
Fresh mint, sprig

Boil milk and sugar together. Reduce to half (kheer). Combine lukewarm thickened milk and mango. Chill and offer, garnished with fresh mint.

Cabbage Kheer

1 cup finely chopped cabbage
6 to 7 cups of milk
1 cup sugar
Cashewnuts, handful
1 tsp cardamom powder
Ghee for frying

Fry the chopped cabbage in a little ghee for a few minutes. Add a little water and cook till soft. Cool it and grind along with a handful of cashews. Set the paste aside. Boil the milk. When it starts to boil, add the cabbage and cashew paste. Keep stirring for a while and allow it to boil for 15 minutes, then add sugar and cardamom powder. Simmer for a few minutes. After it cools, put in the fridge. Offer chilled.

Carrot Kheer

4 carrots (medium size)
3 cups whole milk
8 cashewnuts, ground
3 cardamom
Sugar to taste
1 cup water

Steam the carrots until nicely cooked. Blend cooked carrots to a paste (not too fine). In the meantime heat milk and water, when it begins to boil lower heat, add carrot paste, sugar and cracked cardamom seeds. Stir constantly, there's a tendency for milk to burn at the bottom of the vessel. When this mixture begins to boil, turn off the stove and add ground cashewnuts. Kheer will thicken as it cools. Offer the kheer either hot or cold.

Gajar Ki Kheer

Ghee 1 Tblsp
Grated carrots 2 cups
Milk 2 cups
Sugar 1/3 cups
Whipping cream 1/4 cups
Green pistachios, chopped
10 cardamom seeds 1 teaspoons
Kewra water 2

Heat ghee in a large saucepan, add carrots and cook for a few minutes. Stir in the milk and turn up heat to bring to a boil. Once it comes to a boil, reduce heat, cover, and cook for 5 minutes. Then increase the heat to medium and add sugar. Continue cooking for another 20 minutes. Remove mixture from heat and add whipping cream and pistachios. Allow mixture to cool to room temp. Crush the cardamom seeds. Add the powdered seeds and the kewra essence to the kheer. Serve either chilled or at room temperature.

Indian Rice Pudding

1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods
1-1/4 cups sugar
1/4 cup slivered blanched almonds
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1 Tbs. rose water

Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water. Serve warm or chilled in dessert bowls.

Kasturi Rice

2 cups Kasturi rice
¼ saffron threads
2 bay leaves
3 cardamom pods, cracked
4 - 5 cloves
2 tablespoon rose water
1 cup Jaggery
½ cup ghee

Boil the rice, leaving it little raw. In a small bowl put saffron, rose water and cardamom. In 1-½ cups of water add sugar, saffron threads and prepare a sugar syrup. Add the syrup to the rice and mix it well at low flame. In a karai heat the ghee and add bay leaves, cardamom, cloves and pour it on the rice and sprinkle the rose water on top.

Kesaria Phirni

4-1/4 cups Milk
1 cup Sugar
1 Tsp Saffron dissolved in 5 Tbsp warm Milk
5 Tbsp Basmati Rice
2-3 Drops- Yellow Food Colour
8-10 Pcs each of Almonds and Pistachios
Few Rose Petals
Silver Varak
½ Tsp- Cardamom Powder

Soak the rice in water for 5 hours and then ground to a fine paste with little water. Soak the almonds and pistachios in water, remove skin, and grind. Heat milk in a kadhai and stir occasionally. When it reduces a bit then add sugar to it and mix well. Add the rice paste to it and mix well with a whisk. Add saffron mixture to it and also add food colour. Portion it out into small earthenware pots and garnish with dry fruits, silver varak, rose petals and cardamom powder. Offer well chilled.

Khajoor (Date) Ki Kheer

Sugar 3/4 cup
Cardamom 8-10
Milk 4-1/4 cups
Pistachios 8-10
Dates (Khajoor) 1 pound

Chop the dates finely. Boil to reduce the milk to 1/3 its volume. Once reduced, add in the dates. Add cardamoms and sugar and stir well. Serve hot or cold, garnished with pistachios.

Kheer

1/2 cup Rice
4 cup Milk
1/4 cup Raisins
¾ to 1 cup Sugar
1 tsp Cardamom seeds
1/4 cup shredded blanched Almonds
6-8 drops Rose water
1/2 cup Water

Wash and drain the rice. Soak in 1/2 cup water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1-1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver or gold leaves (optional).

Makhana Kheer #1

2 tbsps. Ghee
¼ cup fresh grated Coconut
½ cup Puffed Lotus Seeds (Makhana)
2/3 cups Sugar
4-1/4 cups Milk

Heat ghee in frying pan and roast makhana for a few minutes. Meanwhile, boil milk in another vessel. When makhana is roasted, add it to boiling milk. Simmer for a few minutes. Add sugar, simmer another couple of minutes. Add coconut. Serve Hot.

Makhana Kheer #2

Milk 6 cups
Makhana (lotus seeds) 4 cups
Sugar 1 cup
Cream 1 cup
Ghee 2 tabs
Chopped dates 2 tabs
Cardamom powder 1/2 tsp

Fry the makhana in ghee till reddish brown in colour. Set aside. Cook the milk, stirring all the time and till it is reduced to half the quantity. Add the makhana and cook till the kheer becomes thick. Reduce the heat and add the sugar, a small quantity at a time. Add the dates and allow to cool. Mix in the cream and cardamom. Serve well chilled.

Nawabi Kheer

Ghee, 1 tblsp.
¼ cup grated carrots
2 cups milk
2 cups sugar
1/3 cup whipping cream
1/4 cup pistachios, chopped
10 cardamom seeds, black
1 teaspoon kewra water

Heat ghee in a large saucepan, add carrots and cook for a few minutes. Stir in the milk and turn up heat to high to bring to a boil. Once it comes to a boil, reduce heat, cover, and cook for 5 minutes. Increase the heat to medium and add sugar. Continue cooking for another 20 minutes. Remove mixture from heat and add whipping cream and pistachios. Allow mixture to cool to room temp. Crush the cardamom seeds. Add the powdered seeds and the kewra essence to the kheer. Serve either chilled or at room temperature.

Orange Kheer

Milk 4-1/4 cups
Sugar 2/3 cups
Oranges 2 medium
Kesar (saffron) 1/2 tsp

Peel the oranges. Remove the transparent skin from the orange slices. Set aside. Put the milk in a kadai and boil, stirring till the milk becomes thick. Add the sugar. Keep boiling till the color of the milk changes. Once done, remove the milk from the flame. Cool for 5 minutes. Now add the orange and kesar. Cool for at least 2 hours before serving.

Phirni #1

Milk 2 cups
Rice 2 tbsps.
Sugar 3 tbsps.
Almonds, sliced 1/8 cup
Pistachios, sliced 1/8 cup
Cardamom seeds, ground 1 tsp.
Kewda essence or saffron 1/2 tsp.
Silver or gold foil

Soak rice in water for a couple of hours, then drain water and grind rice to a very smooth paste. Boil milk and put in rice, sugar and cardamoms and keep on stirring until the mixture turns thick. Remove from fire and mix in the rest of the ingredients. Put the mixture in small glass bowls and chill. Serve decorated with silver or gold foil.

Phirni #2

2 cups rice flour
2 tbsp. rice
1/2 cup sugar
5 cups whole milk
1/2 tsp. crushed cardamom
1 tbsp. ghee
1/2 tsp. rose water or Kewra Essence
1 tbsp. chopped Almonds
1/2 tbsp. chopped Pistachios

Heat the Ghee and fry the rice flour for about 5 minutes. Boil the milk on a low flame. When the milk thickens add the rice flour and mix well. Add the rice in small quantities to avoid lumps being formed. Add the cardamoms and keep on stirring until the mixture turns thick. Cook the mixture till the rice is completely cooked and the Phirni turns to a smooth paste. Add a little extra warm milk if you feel that the dish is too dry. Add the sugar and mix well. Continue to cook on a low flame for another 5 minutes until the sugar dissolves. Remove from heat and add the rose water or Kewra essence. Mix well. Pour into small individual bowls and chill. Garnish with almonds and pistachios just before offering.

Pith Kheer

Milk 5 cups
Peeled and grated pith 2 cups
Sugar 3/4 cup
Puha (Aval, flat rice) 2 tbsps
Almonds 2 tbsps
Ghee 2 tbsp
Saffron 1/4 tsp
Cardamom powder 1/4 tsp

Fry the puha and the grated pith separately in ghee till fried slightly. Set aside. Soak the saffron in a tablespoon of hot milk. Cook the puha and pith in the remaining milk, stirring all the time till thick. Add the sugar and simmer a while. Add the saffron, the cardamom powder and the peeled and chopped almonds. Offer hot or cold.

Pumpkin Sweet Rice

4-1/4 cups full cream Milk
2-1/2 cups Sweet Pumpkin
1-1/4 cups Sugar
1 tbsp Rose Water
1 silver leaf

To Garnish:
6 green Cardamoms, peeled and powdered
1/8 cup Almonds, sliced
1/8 cup Raisins

Boil milk in a kadai for 15 minutes on low heat, stirring it occasionally. In the meantime, wash and peel a tender sweet pumpkin. Grate It. Boil for 15 minutes with half a cup of water. Remove it and squeeze out the water. Add pumpkin to the milk that is already cooking in the kadai. Cook the mixture till the milk is reduced to half of the original quantity. Add sugar and raisins and cook for 5 minutes more. Set aside and allow it to cool. Add some vanilla essence or rose water and stir it. Garnish with cardomom powder, raisins and almond halves, and offer.

Rice Kheer #1

¼ cup Almonds (shredded, blanched)
1 tsp. Cardamom (seeds)
¼ cup Raisins
8 drops Rosewater
1 cup Sugar
4 cups Milk
½ cup Basmati Rice

Wash and drain the rice. Soak in water for 1/2 hour. Boil Milk and add drained rice. Simmer on low heat for 1-1/2 hours. Scrape the sides and bottom frequently to prevent sticking. When the rice is cooked and the mixture gets a creamy consistency, add sugar and stir well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Offer hot or cold.

Rice Kheer #2

Basmati rice 1/2 cups
Ghee 1 teaspoons
Milk 6-1/4 cups
Pistachios, thinly sliced 1/4 cups
Almonds, thinly sliced 1/3 cups
Saffron strands 3
Sugar 10 Tblspoons

Soak rice in water for 30 minutes. Melt ghee in pan, add rice and fry until it is clear. Add milk to rice and simmer until liquid has been reduced by half. Add sugar and cook until dissolved. Add the nuts and simmer for a few minutes. Remove from heat and garnish with saffron. Serve warm or cold.

Rice Kheer #3

Whole cream milk 1 litre
Sugar 6 tbsps.
Basmati rice 3 tbsps.
Saffron 6-8 strands

For Garnishing:
Cashewnuts 1 small
Cardamoms 8-10
Raisins 8-10

wash and soak rice. Bring milk to boil, add the rice and reduce heat. Keep stirring till it reduces to 1/3 of the original quantity. Add sugar and mix well by partially crushing rice. Add ground cardamom, saffron, pistachios and raisins. Offer hot or cold.

Sabudana Kheer

Sabudana: 1 cup
Sugar: 1 and a half cups
Milk: 1 litre
Cardamom: 4 pods
Saffron color: a few flakes

Soak the sabudana in water for 15 mins. Boil milk with the sugar and cardamoms and add the sabudana after draining out the water. Add 1 cup of water. Boil until the sabudana become swollen and translucent. Soak the saffron flakes in a couple of tablespoons of cold milk for 10 mins. Mix to squeeze out color and add all of it to the boiling milk. Eat it hot.

Sweet Creamed Rice

1 tablespoon butter
1 cup rice
2 pints milk
1/4 cup sugar
Pinch of saffron
1 tablespoon rose water
1 tablespoon blanched almond, sliced
1 tablespoon raisins
6 cardamom pods, ground (1 tablespoon ground)
1 tablespoon pistachios, minced

In a medium sauce pan, melt the butter over medium heat. Add the rice and saute, stirring, until the grains become opaque, about 4 minutes. Add the milk, turn the heat to medium high, and bring to a boil, stirring constantly. Lower the heat to low, cover, and cook until the rice is tender but not all the milk has been fully absorbed, about 10 minutes. Add the sugar and saffron and continue to simmer, uncovered, until the rice is creamy, about 3 or 4 more minutes. Stir in the rosewater, nuts, and raisins, sprinkle with caradamom and pistachios, and offer.

Sweet Rice

1 gallon milk
1 cup sugar
1 cup rice
6 cardamom, ground
2 bay leaf
Sprinkle of rose water
¼ cup almonds, sliced
Milk, ¼ cup
½ stick Butter
2 tsp. Vanilla

Bring milk to a boil. Make sure the milk doesn’t burn. When the condensation on the outside of the pot is gone, you’ll need to stir the milk constantly until it comes to a boil. Make sure it doesn’t boil over. Cook it for 30 minutes to an hour, until it’s the desired thickness. Add cardamom, bay leaf, and rose water. Toast the almonds in the oven with butter until the inside of the almonds are slightly brown. Then blend the almonds with milk and add them to the sweet rice along with vanilla.

Tamil Badham Kheer

Badham (almonds) - 20
Sugar - 1/2 cup
Milk - 1-1/2 cup
Cardamom - 5 pods
Pista (pistachios), a few

Soak the badham in boiling water for 2 hours. Peel and make into a coarse paste, adding some water. Add some more water and heat it. After it has boiled for some time, add the sugar and remove from flame once the sugar has melted. Add the milk and garnish with powdered cardamom and pista.

Tamil Channa Dhal Kheer

Channa Dhal - 2 cups
Sugar - 1 cup
Milk - 4-1/4 cups
Cardamom Powder - 1 tsp
Cashews and raisins - 1/2 cup
Almond - 1/4 cup
Ghee - 1 tsp
Almond essence - 2 drops

Lightly fry the channa dhal in a little ghee until brown. Soak this in 3 cups of hot water for 2 hours. Soak cashews and almonds in some milk. Grind the dhal, cashew and almond into a smooth, fine paste. Pour the milk in a heavy bottomed vessel. Add the ground paste and heat up over a low flame. Stir the mixture continuously until the milk is reduced to almost half its actual volume. Remove from fire and add sugar, cardamom powder and raisins (fried in ghee). When slightly cool add the almond essence and mix well. Serve hot or refrigerate for a couple of hours and serve cooled.

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