Badshahi Kheer

The term Kheer (used in North India) is derived from Sanskrit words Ksheeram[1] (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means “milk”. It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of Heavy Cream to give it more richness in taste. It is often garnished using almonds, cashews, raisins and pistachios.

It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli (sayviah).

Servings: 4 | Time To Prepare: 30 minutes | Submitted By: Chitra Nag


Ingredients

  • 1, liter Milk (Whole)
  • 3, oz Rice
  • 8, chopped Almond
  • 6, chopped Pesta
  • 16, Raisins
  • 2, tbsp (ground) Coconut
  • a pinch Saffron
  • 3, crushed Cardamom
  • 8, oz or to taste Sugar

Instructions

  1. Boil milk. Reduce heat. Add basmati rice. Add ground coconut. Continue boiling stirring constantly in low heat till milk is thickened.
  2. When rice is softened add sugar, raisins, saffron and crushed cardamom. Boil in reduce heat for 4 to 5 minutes..
  3. Remove from heat and cool. Add sliced pesta and almond.

Ratings

Enamini (5/5/2003)….I omit nuts as my kids do not like them. Can add some bay leaves.

 

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