The origin of kheer can be traced back to ancient India, where it was served as a dessert during religious ceremonies and festivals. Over time, the dish has evolved and has become an integral part of Indian cuisine.
Making kheer is a relatively simple process, although it requires patience and attention to detail. To make the dish, rice is cooked in milk until it becomes soft and starts to break down. Sugar is added to taste, along with a mix of spices like cardamom, saffron, and nutmeg. The mixture is then simmered on low heat until it thickens and becomes creamy.
One of the unique features of kheer is the variety of flavours that can be added to the dish. Some popular variations include adding flavoured syrups like rose or mango or incorporating nuts like almonds or pistachios. The addition of dried fruits like raisins or dates is also common.
In addition to its delicious taste, kheer is also highly nutritious. Rice is a rich source of carbohydrates, while the milk provides protein, calcium, and other essential vitamins and minerals. The dish is also relatively low in fat, making it a healthier option for those who are trying to maintain a balanced diet.
Kheer is often served cold and is a popular dessert for both special occasions and everyday meals. It can be garnished with a variety of toppings, including nuts, dried fruit, and edible silver leaf.
Kheer is a classic Indian dessert that has been enjoyed for centuries. Its creamy, rich flavour, and versatility make it a favourite among people of all ages. Whether served during special celebrations or as a comforting treat on a chilly evening, kheer is a dish that is sure to please.
Ingredients
- 1 cup Broken Wheat (Dalia/ Godumai Rava)
- 3 tbsp Ghee
- 2 tbsp Ric
- 1 cup Jaggery, grated
- 3 tbsp Fresh coconut, grated
- ¼ teaspoon Nutmeg
- ½ tsp Saffron strands
- 2 tbsp Chironji , or any other nuts of choice
- 2 cups Milk
- Slivered Almonds (Badam) , or pista or cashews, for garnish
Method
- Heat ghee in a saucepan and toast the nuts.
- Next, add the dalia and roast until fragrant.
- Cool and then add the rice and water and pressure cook for 10 minutes.
- Add the daliya, coconut and jaggery and heat this mixture till the jaggery dissolves.
- Add the saffron and nutmeg to the milk.
- Add milk and nuts to the kheer and cook for a few minutes.
- Serve hot or cold garnished with slivered nuts.
