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Showing posts with label NAVARATRI RECIPES. Show all posts
Showing posts with label NAVARATRI RECIPES. Show all posts

June 26, 2018

Peanut Ladoo With Jaggery – Groundnut Laddu Recipe - Verkadalai Laddu

Peanut ladoo recipe with jaggery
Peanut ladoo with jaggery
 I learnt this easy peanut ladoo with jaggery (Verkadalai vellam laddu in Tamil, Shenga laddu in Kannada) from my friend Shalini. Its just a two ingredients recipe with two step process. She told this laddu recipe is very special among her community people in Andhra (Telugu). There is also a popular snacks shop in Shevapet, Salem that sell this ladoo. My husband Sendhil loves peanut based low calorie snacks like peanut chikki / Kadalai mittai. When I was telling this to my Shalini, she suggested this healthy ladoo recipe with the same combination of peanut and jaggery just like chikki. As we all know peanut and jaggery when eaten together gives us immense health benefits. So I was double happy to learn this easy, low calorie peanut laddu recipe without ghee. I made this for my Thursday Guru Pooja neivdeyam. This laddu became a super hit recipe in my house😃. Friends, you too give a try. If you have roasted and deskinned peanuts in hand, you can make this laddu in the next 5 minutes. You can also pack it for kids and adults snacks box. This peanut laddu stays good upto one week. So you can make, store and enjoy anytime. Ok, lets see how to make this simple, easy, yummy and super healthy peanut jaggery ladoo with step by step pictures.

Check out my Peanut chutney recipes in this link.
Peanut ladoo recipe

Peanut ladoo with jaggery


Peanut ladoo with jaggery

Peanut ladoo with jaggery - Healthy, easy sweet recipe with peanuts.


Cuisine: Indian
Category: Sweet
Serves: 8 nos
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup -250ml
  • Roasted & Deskinned Peanuts - 1/2 cup
  • Grated or powdered jaggery - 1/2 cup( add 2tbsp more for extra sweetness)

METHOD

  1. Dry roast the peanuts in a kadai or microwave roast the peanuts for 2 to 3 minutes in high power.
  2. Rub the roasted peanuts and remove the skin.
  3. In a mixie jar, grind the peanuts coarsely.
  4. Add the grated jaggery and grind again to smooth powder.
  5. Make balls tightly and store in an air tight jar. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

  • Dry roast the raw peanuts in a kadai. Roast  in medium flame till its skin crackles. Switch off the flame and let the peanuts be in the hot kadai. It will become crispy only after it cools down. So wait patiently.
  • Alternatively you can roast the peanuts in microwave oven too. For this, spread the peanuts in a microwave plate. Roast in high power for 2 to 3 minutes. I kept in 800w power for 2 minutes 30 seconds. Switch off the microwave and let the peanuts be inside the hot oven. It will become crispy once it cool down. Now take the roasted peanuts in a small cloth bag(Manja pai) or in a plastic cover. Rub it well to remove the skin. Collect the roasted peanuts in a plate.
    Peanut ladoo with jaggery
  • Grind the roasted peanuts coarsely. Then add the grated jaggery and grind again to smooth powder. Check for taste. Add more jaggery and grind again if needed. Do not grind for long time continuously. Oil releases from the peanuts and becomes like a paste. So just pulse it to mix well.
    Peanut ladoo with jaggery Peanut ladoo with jaggery
  • Remove the powder in a plate. Roll tightly and shape into ladoo. Store in an air tight jar and use it within a week.
    Peanut ladoo with jaggery

    Enjoy !

Note

  • You can add 2 tbsp extra jaggery for more sweetness. Usually the ratio of peanuts and jaggery is 1:1. 
  • Ghee is not needed as the oil from peanut helps to shape ladoo.
  • You can add cardamom powder while grinding if you like.
Try this easy, yummy, healthy peanut ladoo for your kids and family. They will love it !
Peanut laddu recipe with jaggery

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February 14, 2018

Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

Sabudana kheer recipe

We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time. Its an yummy Indian dessert recipe. Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core. For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.
Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time.So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.  . Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



Sabudana kheer recipe with sugar


Sabudana Kheer Recipe / Javvarisi payasam recipe


Sabudana Kheer Recipe / Javvarisi payasam recipe

How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


Cuisine: North Indian
Category: Payasam recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
  • Water - 1.5 cups
  • Boiled milk - 2 cups
  • Sugar - 1/4 cup
  • Saffron threads - Few
  • Cardamom powder - 1/2 tsp
  • Cashews and dry grapes - Few
  • Ghee - 1 tsp ( to roast the nuts)

METHOD

  1. Wash the sabudana twice in enough water. Drain it.
  2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
  3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
  4. Cook in medium flame till sabudana turns translucent. Stir constantly.
  5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
  6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
  7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

METHOD - STEP BY STEP PICTURES


  • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
    How to make sabudana kheer
  • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
    How to make sabudana kheer
  • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
    How to make sabudana kheer
  • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
  • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
    How to make sabudana kheer
  • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
    How to make sabudana kheer
    !

Note

  • Quantity of milk should be adjusted as per your taste and desired consistency.
  • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
  • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
  • Bigger sized sabudana needs to be soaked for more time.

Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
Sabudana kheer recipe with video

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January 13, 2018

Iyengar Sakkarai Pongal – Iyengar Style Sweet Pongal Recipe In Pressure Cooker

Iyengar sakkarai pongal
Iyengar style sweet pongal / Sakkarai pongal recipe was in my try list for long time. Recently I bought a cookbook named “Iyengar Pandigai Samayal “ from Kumbakonam. All the Iyengar specialty recipes are discussed in that book according to the festival. I found a traditional Sakkarai Pongal recipe prepared using a pot ( bronze pot/ Venkala paanai). When I saw that recipe, I immediately called my school friend Sumi who is the only source for my Tamil Iyengar Recipes in my website to confirm the recipe and ingredients. She shared all the most important tips to get perfect Perumal temple style Sakkarai Pongal. Thank you so much Sumi.  I became very happy and tried it for my Thursday Guru Pooja Neivedyam yesterday. It came out finger licking good. But for your help, this post would not have come up today :). My friend told me to prepare this pongal in a bronze pot to get the authentic flavor and taste. But my pot is too big to make small quantity. So I used a pressure cooker to ease my job. My job was done in less than 30 minutes. Friends, I have shared all the tips shared by my friend Sumi if you like to try the authentic version like temples. If you wish, you can prepare in a bronze pot like temples or use your cooker to make it quickly. Choice is yours ! But taste wise pot pongal is the best. Next year during pongal festival,  I will try to buy a small pot and make a separate & detailed post. Now lets see how to make Iyengar style sakkarai pongal recipe / Sweet pongal recipe with step by step pictures. I will post a video tonight.
Sweet pongal recipe Iyengar
POINTS TO NOTE
  1. To make temple style pongal, you should cook the rice & dal in an open pot, preferably in a bronze pot as it helps to retain the heat longer & maintain the consistency of pongal.
  2. Addition of Pachai karpooram/ edible camphor is a must in Iyengar Pongal.
  3. They also use freshly made ghee from butter to roast the cashews and add to pongal for neivedyam. They do not use the ghee used for regular cooking. So the taste & flavor of fresh ghee matters a lot.
  4. Never use boiled rice. Always use good quality Sona masoori rice for best taste.
  5. Do not use basmati rice as well.
  6. Roasting moong dal is an optional step. Some people add it as such.
  7. My friend told me to soak rice & moong dal in milk & water for 15 to 30 minutes to cook quickly.  But I din’t soak it as I used pressure cooker.
  8. Milk should be used in Iyengar pongal. Some people cook the rice only with milk. But I have used a combination of water & milk as suggested by my friend.
  9. The quantity of milk may vary based on the consistency of pongal. So reserve some boiled milk and add it while serving if needed.
  10. I have used rice & jaggery in the ratio of 1: 2. Some people use 1:1.5 for mild sweet taste. It all depends on your taste buds.

Iyengar Sakkarai Pongal - Sweet Pongal recipe


Iyengar Sakkarai Pongal - Sweet Pongal recipe How to make Iyengar style sweet pongal recipe / sakkarai pongal with milk & jaggery.
Cuisine: South Indian
Category: Iyengar recipes
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

1 cup - 250ml
  • Raw rice - 1/2 cup ( Good quality Sona Masoori rice)
  • Yellow moong dal - 2 tbsp 
  • Boiled milk - 1 cup
  • Water - 1.5 cups
  • Powdered Jaggery - 1 cup ( Use 3/4 cup if using paagu vellam)
  • Water- 1/2 cup ( to melt jaggery)
  • Ghee - 2 to 3 tbsp ( I used 2 tbsp butter to roast nuts)
  • Cashew nuts - Few
  • Cardamom powder - 1/2 tsp
  • Edible camphor / Pachai karpooram - A pinch

METHOD

  1. In a pressure cooker base, heat 1 tsp ghee. Roast moong dal for a minute.
  2. Add raw rice to it and roast for another minute. Wash them.
  3. Add water + milk to the cooker along with a pinch of salt.
  4. Pressure cook in very low flame for 2 whistles.
  5. Mash the cooked rice & dal. Boil and melt jaggery adding water and strain the syrup.
  6. Add jaggery syrup, 1 tbsp ghee to the mashed rice. Mix well and boil till semi solid in consistency. Switch off flame.
  7. Add cardamom powder, a pinch of edible camphor and cashews roasted in ghee.
  8. Mix well and remove from flame. Garnish with more cashews if you like and serve hot !

METHOD - STEP BY STEP PICTURES

  • In a pressure cooker base, heat 1 tsp of ghee. Roast yellow moong dal for a minute. To this, add rice and roast for one more minute. Remove the cooker and wash the rice + dal. Drain the water and keep it back in flame.

  • Add milk + water to the washed rice, dal mixture. Add a pinch of salt as well. Mix well.
    Iyengar sweet pongal
  • Pressure cook in very low flame for 2 whistles.Open the cooker after steam is released. Mash the rice and dal very well with a ladle or masher. Make sure rice + dal is mashed properly. Add more boiled milk or water if needed. Mix well. Keep the cooker aside.
    Iyengar sweet pongal
  • In a kadai, boil and melt jaggery adding water. Strain the syrup in a wire mesh. (If the jaggery tastes too sweet, you can reduce to 3/4 cup)
    Iyengar sweet pongal
  • Add the syrup to the mashed rice and mix well. Add little more hot water or milk if the pongal is too thick at this stage. Add 1 tbsp ghee to avoid sticking of rice to the bottom of cooker.
    Iyengar sweet pongal
  • Mix well and boil till pongal comes to semi solid in consistency. Do not cook till too thick. It will harden as it cools down. So make it semi thick.  Remove from the flame.
  • Roast cashews in the remaining 1 tbsp ghee and add to pongal. (  I used fresh butter, melted to make ghee and roasted the cashews as suggested by my friend.) Add cardamom powder, a pinch of edible camphor and mix well. Add 1 tbsp more ghee and few more roasted cashews for garnishing. Serve hot !
    Iyengar sweet pongal
    Iyengar sweet pongal



    Enjoy !

Note

  • The ratio of rice & water depends on the quality of rice. Old rice takes more water. For pongal festival, we buy new rice ( pudhu arisi).So it takes less water. I used 1:5 ratio of rice and water. You can also use 1:4 or 1:6 based on the rice.
  • Similarly the quantity of jaggery depends on the type of jaggery. If you use paagu vellam, you can add 1:1.5 ratio of rice & jaggery else use 1:2 as I did to get nice color and taste.
  • If you feel the sweetness is more, you can add more boiled milk or hot water to reduce the sweetness.
  • Edible camphor is the most important to get temple flavor.
  • You can also add powdered nutmeg and roasted cloves if you like.
  • Do not reduce ghee than the mentioned quantity. You must add more ghee to get ghee dripping pongal else pongal looks dry.
Try this easy, yummy Iyengar style Sakkarai pongal for this Pongal festival at home and enjoy !
Iyengar sakkarai pongal
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October 3, 2017

Pattani Sundal Recipe – Green Peas Sundal – Sundal Varieties

I had to post this Green Peas Sundal Recipe (Pattani sundal in Tamil) last week during Navaratri. But I couldn’t do it due to some personal work. I am yet to start Diwali recipes. So today I am posting this recipe from my draft. From tomorrow, you can expect some yummy Diwali sweets and snacks from here : )). Pattani sundal is one of the easy and yummy sundal varieties we make during Navaratri for neivedyam. Last week I prepared this sundal recipe for Golu. I used dried green peas, soaked it overnight and prepared this sundal. If you have frozen or fresh green peas (pachai pattani) in hand, your job becomes easier. Cooking green peas perfectly is a bit tricky. Most of us face the problem of peas becoming mushy after pressure cooking. 

Green peas sundal

Proper soaking and addition of salt while pressure cooking helps to retain its shape and cooks soft as well. Recently my neighbor shared this sundal by adding masala. It was tasting great and truly flavorful. But I made it in the usual way as we need to avoid onion & garlic for neivedyam. Soon I will share my neighbor’s masala sundal recipe. For variations, you can make this sundal with white peas or yellow peas as well. Today lets see how to make green peas sundal recipe with step by step pictures.

Pattani sundal

Green Peas Sundal Recipe / Pattani Sundal

Green peas sundal

How to make Green Peas Sundal Recipe

South Indian
Sundal Recipes
4


Ingredients (1 cup - 250ml)

  • Dried Green Peas - 1 cup
  • Water - as needed (to soak & cook the peas)
  • Salt - as needed

    To Grind

  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 nos
  • Cumin seeds - 1/2 tsp

    To temper

  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Red chilli - 1 no (pinched)
  • Hing - 1/8 tsp

How to make the recipe

  1. Wash and soak the dried green peas for 8 hours.
  2. Pressure cook the green peas adding soaked water and salt in low flame for 2 whistles.
  3. Drain the excess water if any and keep the cooked peas aside.
  4. Grind coconut, chilli and cumin seeds to a coarse paste without water.
  5. Temper mustard seeds, curry leaves, hing and add cooked peas, ground paste.
  6. Mix till raw smell goes off. Sprinkle some lemon juice if you like.

Green Peas Sundal Recipe - Step by step photos

  • Wash and soak dried green peas for 8 hours or overnight.Pressure cook it adding enough water and salt in low flame ofr 2 whistles.
    Pattani Sundal Recipe
  • Adding salt helps to prevent peas becoming mushy.So don't forget to add salt.Remove after the steam is released.
  • Drain in a colander. Grind coconut, chilli and cumin seeds to a coarse paste without adding water.
  • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves, hing and pinched red chilli.
    Pattani Sundal Recipe
  • Add cooked peas, ground coconut paste and saute till raw smell goes off.You can sprinkle some lemon juice if you like. Serve warm !
    Pattani Sundal Recipe

Notes

  • Dried green peas should be soaked at least for 6 to 8 hours.If using fresh peas, no need to soak it.
  • Addition of salt while cooking peas helps to prevent it becoming mushy.
  • For variations, you can add grated coconut instead of grinding it.

Try this easy, kids friendly Green peas sundal recipe at home and share your feedback with me Happy.

pattani sundal recipe

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September 25, 2017

Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.
Green gram sundal without soaking
If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.



Green gram sweet sundal



Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

Rice kheer recipe

How to make Green gram sundal without soaking

South Indian
Festival recipes
4

Ingredients (1 cup - 250ml)

  • Green gram / Pachai payaru - 1 cup
  • Cooking oil - 1 tbsp (to roast dal)
  • Water - 2.5 to 3 cups (For pressure cooking dal)
  • Salt - 1/4 tsp

    Green Gram Sweet Sundal recipe

  • Cooked green gram - 1 cup(Heaped)
  • Grated jaggery - 1/3 cup
  • Water - 1/4 cup
  • Cardamom powder - 1/4 tsp
  • Grated coconut - 1/4 cup

    Green Gram Spicy Sundal recipe

  • Cooked green gram - 1.5 cups
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Red chilli - 1-2 no(pinched)
  • Curry leaves - few
  • Salt - as needed
  • Hing/asafetida - 1/4 tsp
  • Grated coconut - 1/4 cup

How to make the recipe

  1. Heat oil in a cooker base. Roast green gram for 5 minutes.
  2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
  3. Remove & drain excess water.
  4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
  5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
  6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

  • Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.
    Green Gram Sundal Recipe without soaking
  • Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.
    Green Gram Sundal Recipe without soaking
  • Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
    Green Gram Sundal Recipe without soaking
  • For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
    Green Gram Sundal Recipe without soaking
  • Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.
    Green Gram Sundal Recipe without soaking
  • Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
  • So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
  • For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
  • Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
    Green Gram Sundal Recipe without soaking
  • Green gram sweet sundal and spicy sundal are ready !
    Green Gram Sundal Recipe without soaking

 

Pachai payaru sundal without soaking

Notes

  • This sundal won't be bright green in color as we are roasting the green gram.
  • To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
  • For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
  • You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !
Pachai payaru sundal without soaking
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September 22, 2017

Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
Rice kheer recipe
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.


Chawal ki kheer recipe


Rice kheer recipe / Chawal ki kheer

Rice kheer recipe

How to make Rice kheer recipe

North Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Basmati rice / long grain rice - 1.5 tbsp
  • Full fat milk - 1/2 liter(2 cups)
  • Sugar - 1/4 cup (1/3 cup for more sweetness)
  • Cardamom powder - 1/4 tsp
  • Chopped cashews, badam & pista - handful
  • Saffron threads - Few to garnish
  • Rose petals - to garnish (optional)

How to make the recipe

  1. Wash and soak rice in water for 30 mins to 1 hour.
  2. Roll boil milk in a pan.
  3. Add soaked rice, boil in medium flame.
  4. Stir at regular intervals and boil till rice is cooked soft.
  5. Add sugar, cardamom powder and boil till slightly thick.
  6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

  • Wash and soak rice in water for 30 minutes to 1 hour.
  • Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
    Rice kheer recipe
  • Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
    Rice kheer recipe
  • After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
    Rice kheer recipe
  • Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
    Rice kheer recipe

Notes

  • Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
  • Add more sugar if you have sweet teeth, but not more than 1/3 cup.
  • I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
  • To make a quick version, you can cook rice & milk in a pressure cooker.
  • You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
  • If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !
Rice kheer recipe without condensed milk
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