Culinary Skills, Kills, and Thrills

October 17, 2009


Filed under: Uncategorized — 2BigChefs @ 6:45 pm

For Diwali, I tried out this recipe. Yummy!
There are two ways to have this… thick and chilled or thin and warm.

3 – 4 cups of whole milk, diluted with 1 – 2 cups of water (The proportion of water will determine the thickness of the Kheer.)
1 cup rice
1 cup condensed milk
1/2 cup sugar
1 tablespoon raisins
1 tablespoon of dry roasted cashew nut pieces. (Cashew nuts can be substituted with almonds or pistachio)
1 teaspoon finely powdered elaichi seeds

– Boil the rice in the milk on a medium flame until the rice is cooked.

– Make sure you stir frequently; otherwise your milk may burn at the bottom of the vessel.

– Add the condensed milk, sugar, raisins, and nuts. Stir till the sugar dissolves and the mixture thickens.

– Add the cardamom and serve hot.


MasterChef will have this the way he likes it — thick and chilled. 🙂

– OddChef


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