The summers are just starting here in lonavla . Its much warmer now . So something thats cooling and soothing is such a relief !
Chawal ki kheer is something all of us know I guess. It doesn’t really need an introduction. Simple. Humble. Yet so versatile.
I love Roses. Its such an intriguing flavor, all thanks to its aroma and color. I really have a soft spot for it.
This kheer tastes best when served in Kulhad (earthen pots ) , coz they absorb excess fluids and give you the perfect kheer. But Make sure they are washed and clean. If using kulhads , pour the kheer in washed or wet kulhads and put them to chill . That way they chill faster as compared to dried out ones.
You can fry some raisins in ghee and add them to the Kheer. They taste delicious that way.
Garnishing options are many. You can just sprinkle few dry rose petals / fresh washed rose petals or a rose petal and pistachio praline or sugar coated rose petals( known as candied rose petals)… You can even drizzle some good quality rose syrup … Play along !!
You need
100gms Rice
500 ml Milk
40gms Sugar (optional)
1 cup Water
Few drops of Rose water
100gms Dryfruit Gulkand (It’s a Jar of Gulkand or Candied Rose petals with whole nuts like cashewnuts , almonds, walnuts , pistachio and Elaichi added to it )
If u cant find this variety, use plain gulkand instead and add nuts by preference.
Add some Elaichi or cardamom powder as well.
How to :
Wash and soak the rice for an hour or so. I use Kolam rice for kheer because its lighter to digest plus I anyways grind the rice coarse before adding to milk. If you prefer full grains of rice, you can totally use Basmati then.
Once soaked, remove the excess water and put the rice in a mixer jar and give it a blend. We don’t want a paste here, just the rice to be ground coarse.
Keep the milk and water to boil in a thick bottom vessel. Add in the rice and let it cook on medium slow flame until the rice is more than half done.
Then add in the Dryfruit gulkand and sugar. Let it cook on simmer until rice is delicate and soft. Plus the flavor of the gulkand is well mixed into the kheer.
If you are using regular gulkand, use it here. Add nuts and elaichi as well .
Once the kheer is ready, turn off the flame and add in the rose water. Better if Pure.
Pour into Kulhads or serving bowls and let it chill in the refrigerator for a few hours.
Many people like their kheer to be very creamy and rich, So for that you can add some cream to kheer just when you add the gulkand.
I hope you guys will give this recipe a try. I would love to know your comments and feedback, so please feel free to comment below .
Till then,
Bon Appetit Peeps !!
cookwithkiah 