Sunday, October 04, 2009

Recipe: Sweet Rice Pudding (Why I m telling you this today on Sharad Purnima?)

The term Kheer (used in Northern India, Pakistan and Nepal) is derived from Sanskrit. Both the terms Kheer (used in Northern India, Pakistan and Nepal) and Payasam (used in Southern India) are derived from the Sanskrit words Ksheer (which means milk) and Peeyusham (which means nectar) respectively.

It is an essential dish in many Hindu and Muslim feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli (sayviah).


    * ½ cup basmati or long-grain rice
    * 4 cups milk
    * ¼ cup raisins
    * 1 cup sugar
    * 1 teaspoon cardamom seeds
    * ¼ cup almonds, slivered


   1. Wash the rice and soak in water for 30 minutes. Drain well.
   2. Boil the milk in a large pan. Lower the heat and add the rice and cardamom seeds.
   3. Simmer on low heat until mixture thickens to a pudding-like consistency, about 1½ to 2 hours.
   4. Stir every 5 to 10 minutes to prevent mixture from sticking to sides and bottom.
   5. When the mixture has thickened, remove from the heat. Let cool about 25 minutes, and then add the sugar and stir well.
   6. Add the raisins and almonds. Serve hot or cold.

Serves 4 to 6.

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