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Khir (Rice Pudding)


Khir

Khir



How to make khir (Rice pudding)

 

Khir (Rice Pudding) is one of favorite foods in Nepal. Khir is one of the integral parts of parties and ceremonies. From marriage parties to funeral, khir is served and eaten to observe the occasion. Khir is regarded as pure food in Nepal, as it is rice cooked in milk. It is mainly eaten as desert or side dish with puri or sel.

Utensils

Cooking pan – Thick Bottom

Bowl – to mix rice with ghee

String spoon

Plates/bowls to serve

 

Ingredients

Rice – 1 cup

Milk – 2 cups

Ghee – 1 table spoon

Sugar – Half cup

Cardamom – 1 Tablespoon

Cashew-nuts – some

Raisins – some

Big Cardamom – Alaichi (Eliechy)- a little

Black Pepper – pinch

 

Method

Boil milk with sugar.

 

Mix rice with ghee (do not wash rice)

 

Pour rice in the hot boiled milk and stir it continually.

 

Boil and cook the mixture for few more minutes till rice gets cooked.

 

Add cardamom, cashew, raisins, black pepper when the khir is about to get ready. (When it becomes thick)


Khir is ready serve hot or even you can keep it and have it cold. Khir is delicious hot or cold.


Makhana Pudding

posted Jul 18, 2012, 4:51 PM by Weall Nepali   [ updated Jul 18, 2012, 5:01 PM ]


Makhana Kheer

Makhana kheer is prepared in Krishna Janmasthami.  It is believed lord Krishna loves this kheer. 

Makhana is produced out of puffed seeds of Euryale ferox. This flower is the water lily family plant. Makhanas look like lotus seeds. However, it is not lotus flower's seeds.
Utensils

Pan 
Bowl 

Ingredients

Ghee- 1 tablespoon  
Grated pistachios-1 tablespoon
Green cardamom seeds (crushed) - 1 tablespoon
Almonds-1 tablespoon
Soft white Makhanas- 100 grams
Sugar-as desired

Method

Cut makhanas into halves and put it in a saucepan 

Heat the pan and add ghee into it 

Let the ghee become hot, see smoke coming out of the pan

Pour makhana into the pan and fry it on low heat for about 5 minutes (don’t fry it too much)

Add milk and sugar and stir well

Let it bubble for about 1 hour or until milk reduces to half and turns creamy
 
Keep on stirring it from time to time in this whole one hour

When the milk turns creamy, turn off the heat 

Add almonds and pistachios on the kheer stir it 

Let the kheer settle for 10 more minutes

Sprinkle crushed cardamom on the kheer

Makhana kheer is ready to serve.


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