Happy khir khane din :)
Kheer or rice pudding is one of the important Nepali cuisines used especially during the religious and holy ceremonies. 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. It is also considered as one of the most important elements of puja and is used as Prasad (holy offering). It is considered pure and sacred and used in every pujas be it small or big. It is easy to prepare and tasty to indulge in.
It is a practically universal dish that is typically made from a mixture of cooked rice and milk or cream (and it often has plenty of sugar!). So many countries have their own versions of rice pudding, incorporating a wide range of flavors and sweet and savory ingredients. You can find versions of rice puddings in Asia, Europe, Africa, the Caribbean… the list goes on!
My favorite type of rice pudding is the lightly sweetened version. Dessert rice puddings can get unhealthy really fast, so I often use this version as a healthy base. It’s one of my favorites because the coconut reminds me of the sticky rice I tasted with sliced mango. I couldn’t tell you how many bowls of that stuff I ate! It is a delicious pudding to satisfy a sweet tooth after a hearty curry.
Ingredients
Rice
Milk
Ghee
Sugar
Cardamom
Cashew-nuts
Raisins
Big Cardamom
Black Pepper
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.
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