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.
Cooking pan – Thick Bottom
Bowl – to mix rice with ghee
Plates/bowls to serve
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
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.
Khir (Rice Pudding)
posted Jul 18, 2012, 4:51 PM by Weall Nepali [ updated Jul 18, 2012, 5:01 PM ]
Ghee- 1 tablespoon
Grated pistachios-1 tablespoon
Green cardamom seeds (crushed) - 1 tablespoon
Soft white Makhanas- 100 grams
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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