I read somewhere “Life is short, eat dessert first” – Anonymous
While digging into a nice hot dessert on a winter evening doesn’t need an excuse, I did have quite a few of those this weekend to indulge into some high calorie treat! Sikander came back after a weeklong travel to Assam, I started my new job this week and tomorrow is the first day of Islamic new year… So we invited our usual gang for some after dinner drinks and chaawal ki kheer..
Chaawal ki Kheer/ Rice Pudding
Preparation Time: 5 mins | Cooking Time: 40 mins | Serves: 8
Milk 2 litres
Rice ¼ cup
Sweetened Condensed milk 1 tin
Green Raisins 6-8
Saffron 1 pinch
Green Cardamom powder 1 tsp (8 pods)
Almond and pista for garnishing
- Wash rice in several changes of water until the water runs clear. Soak for 10 mins
- Boil Milk in a deep saucepan on medium-high flame
- Reduce flame to low.
- Take 1tbsp of hot milk in a small bowl and mix in the saffron. Add to rest of the milk.
- Drain the rice and add to the boiled milk.
- Add cardamom powder and raisins
- Keep it on low fire until the milk thickens (around 20 mins). Stir in between.
- Add sweetened condensed milk (and sugar if required)
- Boil for another 5 mins and remove from flame.
- Garnish with chopped nuts
- Rice pudding is enjoyed both as a cold and a hot dessert. If eating cold, allow the pudding to cool and then refrigerate after it reaches room temperature. Serve after 3-4 hours.
- Cold pudding may taste slightly less sweet than hot pudding. Add 1 tbsp sugar if serving chilled.