For the Blogging Marathon #101, while I was deciding to make a sweet dish for the theme “Cooking with Besan”, my first intention was making some barfis or laddoos. I was planning to make it during Eid, since my cousins would be around and it would be easier to finish it off rather than make something that I am not sure my children would eat. But that didn’t happen. During the mad rush of those five days, time flew and I was still left with the task of having to make a sweet dish with Besan.
I do make besan ka doodh occasionally, which is a hot thin concoction of milk and besan. That was when it clicked me, that there must be a kheer in those lines. My guess wasn’t out of place. Besan Kheer is prepared during the winter seasons in Punjab and some North Indian states. I could understand it. Even though I had made the kheer on a very humid night, I totally loved how earthy and comfortable it tasted. The recipe is very simple and flavors can be adjusted as per your requirement.
The beauty of this dish is that it can be enjoyed hot or cold. When enjoyed then and there, it is has a drink consistency but when kept to cool, then it becomes literally like a custard. Either way, it tastes amazing. I had only made little worrying if it would be accepted but surprisingly my usually reluctant girls drank it down happily. I guess I must make this a bit frequently for them, then. 🙂
This dish can be done in a way that you desire. To make it vegan, roast the besan without the ghee till nutty, and add almond or soya milk instead of the milk added. You can add more flavors to this kheer – I feel a pinch of dry ginger or a pinch of clove and/or cinnamon will take the dish way further. You can replace the sugar with a sweetener of your choice – jaggery, stevia or even honey would be delicious. I am sure that if prepared the way you like, it is going to be enjoyed truly. Off to the recipe…
- 1 tbsp ghee
- 1/4 cup besan
- 1 cup water
- 1 cup milk
- 3 tbsp sugar
- A pinch of salt
- A pinch of cardamom powder
- A pinch of saffron
- 1 tsp rosewater
- Crushed almonds for garnish
- Heat the ghee and add the besan. On a low flame, cook the besan till it is well roasted and a nice nutty aroma gives way. This process will take around 8-10 minutes.
- Add the water little by little and whisk till there are no lumps.
- Now add the ingredients from milk and saffron and cook till the kheer looks glossy and slightly thickened.
- Switch off and add the rosewater.
- Serve warm with crushed almonds, or let it sit and serve cold. As it sit, the mixture will thicken to custard consistency.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#101.