We are having a long weekend in this part of the world. The government departments and schools reopen only by next Sunday, so that’s 9 long days, though I, like many working in the private sector, go back to work on Wednesday. Since it’s just two days, I don’t think many would mind it. 🙂 Since holidays are very rare here, everybody looks forward to them, to plan their travel trips. Many go home, many go for a quick vacation, and many more enjoy staycations over here itself. With the climate getting slightly better, everybody is looking at taking maximum advantage of these days. From my side, we have no plans. Somehow I feel that’s also good. Yesterday was super boring. The kids and I were at home. Though I planned to finish up the laundry, we ended up watching long hours of Food Network and then finally slept off… Hehe… Let’s see how the remaining days go. Tomorrow, we will be fasting, InShaAllah, and day after will be Eid, so the days are going to be pretty busy with a lot of stuff to do… 🙂
Since I had some time in hand, I thought I must do an extra post today, instead of leaving it empty, since during Eid, I won’t be looking at my space. Rice pudding is something that almost all cuisines have it in some form or another. Kheer is the Indian form of rice pudding. I have already shared our Kerala way of making it into a payasam form. Kheer is more thick than watery, so you scoop it off and have it like a pudding. A little rice is soaked and pulsed, added to milk and cooked on simmer till totally cooked and broken down, and the milk condenses. Cardamom and sometime rose water is added to flavor and then served warm or cold over a garnish of fried nuts. Sounds delicious, right? This is so simple to make yet tastes amazing, it could easily become your easy Eid dessert! Off to the way I make it…
- ¼ cup basmati rice, soaked for 30 minutes
- 1 liter full fat milk
- ½ tsp cardamom powder
- A pinch of salt
- ½ cup raw sugar
- 1 tbsp rosewater (optional)
- 1 tbsp ghee
- 6-8 almonds
- Wash and drain the soaked rice. Crush slightly with your fingers.
- Heat milk with the cardamom and salt. As it gets heated, add the rice.
- Cook on low flame till the rice gets overcooked and the milk thickens.
- Add in the sugar and cook further till nicely mashed.
- Add the rosewater and switch off the flame. Mix well.
- Heat the ghee and fry the almonds. Add in to the kheer.