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

April 14, 2018

Mango Pachadi With Sugar – Manga Pachadi Recipe

Mango pachadi recipe with sugar
Mango pachadi / Manga pachadi is a must to do recipe for Tamil new year neivedyam. But we make raw mango pachadi with jaggery, coconut and dried Neem flowers. But recently one of my friends suggested me to try mango pachadi with sugar instead of jaggery. Its a very easy and quick version when compared with my traditional recipe. So this morning I prepared mango pachadi with sugar just for a change. It tasted yummy like mango jam. Myself and Raksha loved it a lot. Of course, its taste and flavor cannot be compared with Mango pachadi adding jaggery. Still I liked the ease of this recipe. Friends, do try this easy mango pachadi with sugar for a change and let me know how you liked it. Lets see how to make manga pachadi with step by step pictures.

Wish you all a very happy Tamil New Year !
Mango pachadi recipe with sugar

Mango pachadi with sugar


Mango pachadi with sugar

Easy raw mango pachadi with sugar


Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup - 250ml
  • Sliced raw mango - 1 cup ( 1 medium sized mango)
  • Sugar - 1/4 cup to 1/3 cup (Adjust)
  • Salt - a pinch
  • Water - 1/3 cup to pressure cook mango
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/4 tsp
  • Red chilli - 1 no ( pinched into two)
  • Curry leaves - few
  • Dried neem flowers - 1/2 tsp (crushed)

METHOD

  1. Wash and peel the skin of raw mango. Slice into big pieces.
  2. In a pressure cooker base, take the mango pieces, add water and a pinch of salt.
  3. Cook in high flame for 2 whistles. Switch off the flame.
  4. Add sugar to the cooked mango and boil for a minute.
  5. Switch off the flame after sugar dissolves. Temper with mustard, red chilli and curry leaves and dried neem flowers.
  6. Add to pachadi and mix well. Serve with rice !

METHOD - STEP BY STEP PICTURES

  • Wash and peel the skin of raw mango. Slice into big pieces. In a pressure cooked base, take the mango pieces, add 1/3 cup of water and a pinch of salt. If you don't want to cook the mango in the cooker base directly, you can keep them in a separate bowl by adding 2 cups of water in the cooker base. Mango gets steamed and cooked well.
    Mango pachadi with sugar
  • Pressure cook in high flame for one whistle. Open the lid after steam is released. Mango gets cooked but not so mushy. You can find few pieces here and there.
  • Add sugar to the cooked mango pieces. Mix and boil in low flame till sugar melts completely. If the pachadi is too thick, you can add little water.
    Mango pachadi with sugar
  • Temper mustard seeds, pinched red chilli, curry leaves and add to pachadi. For Tamil New Year, you can add dried Neem flowers while tempering. Mix well and switch off the flame. Transfer to a serving bowl immediately. Do not store in the cooker. Mango may react with the metal. So transfer to a bowl and serve with rice. This pachadi thickens after it cools down. So you can add some water if needed while serving to adjust the consistency.
    Mango pachadi with sugar
  • Enjoy !

Try this easy, yummy Mango pachadi with sugar and enjoy !

 Mango pachadi recipe


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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 15, 2018

Pongal Kuzhambu – Pongal Festival Sambar With Mixed Vegetables

Pongal kuzhambu
People in Tamil nadu prepare Pongal kuzhambu on Pongal festival day adding 5 or 7 vegetables. We call it as 7 kai kuzhambu or kootu in Tamil. There are many versions for Pongal kuzhambu. It differs based on their custom. In Chettinad region, people make it without adding any dal or coconut. But this version is a no onion, no garlic Arachu vitta sambar kind of Pongal kuzhambu I learnt from my friend Shalini. But the quantity of dal and coconut used is very less for this kuzhambu. It is prepared with freshly roasted & ground spices. So its too flavorful just like Brahmin’s style arachuvitta sambar. Shalini told me to use 5 vegetables. So I blindly followed her recipe and came up with this version. If you are making on a normal day, you can skip all these vegetables and use yellow pumpkin alone. This pongal festival sambar tastes good with white pongal / Paal pongal, rice, ven pongal and idli,dosa. Friends If you are planning to make Pongal kuzhambu with mixed vegetables in sambar taste, you can follow this recipe. You will like it for sure.Next year before Pongal festival, I will try to share Chettinad Pongal Kuzhambu Recipe. Now lets see how to make no onion, no garlic pongal festival kuzhambu with step by step pictures.

Check out my Brahmin style Thalagam kuzhambu recipe too !
Pongal festival kuzhambu

Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival


Pongal Kuzhambu - Mixed vegetable sambar for Pongal Festival

No onion, no garlic mixed vegetable kuzhambu for Pongal festival day !


Cuisine: South Indian
Category: Sambar
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Mixed vegetables - 1.5 cups ( 5 cluster beans, 1/2 raw banana, 1/2 sweet potato, 4 pumpkin pieces, 1/2 cup of mochai)
  • Toor dal - 2 tbsp
  • Tamarind - Medium gooseberry size
  • Green chilli - 2 nos
  • Asafetida / Hing - A pinch
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
To roast & grind
  • Cooking oil - 1 tsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Pepper corns - 2 nos
  • Cumin seeds / Jeera - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Raw rice - 1/4 tsp
  • Red chillies - 3 to 5 nos
  • Grated coconut - 1 tbsp
To Temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
  • Coriander leaves - to garnish

METHOD

  1. Wash and soak toor dal. Chop all the vegetables and keep aside.
  2. In a pressure cooker base, take toor dal and add vegetables, green chillies.
  3. Cook for 2 whistles in low flame. Open and mash the dal.
  4. To the cooked dal, add tamarind extract, roasted & ground masala.
  5. Boil for few minutes. Temper mustard seeds, curry leaves and add to sambar.
  6. Garnish with coriander leaves. Serve hot with white pongal / Paal pongal.

METHOD - STEP BY STEP PICTURES

  • Wash and soak toor dal in a cooker base. Wash and chop all the vegetables into cubes and set aside. Soak tamarind in 1/2 cup of water. Take the extract and keep aside.
    pongal kuzhambu
  • Add chopped vegetables to toor dal. Add slit green chilli. Add required water, turmeric powder and cook for 2 whistles in low flame. Remove the lid after steam is released. Mash the dal well. Set aside.
    pongal kuzhambu
  • Heat 1 tsp oil in a kadai. Roast all the ingredients given under “to roast and grind” and grind to a smooth paste.
    pongal kuzhambu
  • Add this paste and tamarind extract to the cooked dal.Mix well and boil for few minutes till its raw smell goes off. 
    pongal kuzhambu
  • Temper mustard seeds, curry leaves in ghee and add to sambar.Garnish with coriander leaves and serve with white pongal / Paal pongal. This sambar tastes good with idli , dosa too.
    pongal kuzhambu
  • Enjoy !

Note

  • Adjust the quantity of red chilli as per your taste.
  • Do not add more tamarind.
  • You can skip toor dal if you want to make this kuzhambu without dal. But adjust the quantity of coconut and roasting spices to give thickness to kuzhambu.
Try this yummy Pongal kuzhambu with 5 vegetables and enjoy !
Pongal sambar
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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 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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