April 05, 2010

Guiltfree Payesh (kheer)


The last couple of weeks have seen a lot of transitions in the family. I am getting back to work and it's full of mixed feelings. And from what I've heard from my friends it lasts a while and there isn't any easy way out. In the middle of all the work, home, baby duties, food blog has taken a backseat.

Here's what happened. I missed hosting Meeta's Monthly Mingle in all this. I had asked her to host this event many months ago. The deadline came and went, and in my busy days I checked my e-mail a little too late. I felt terrible, even thought about going on hiatus for a while. Sorry about this Meeta! Then I heard from friends (long lost ones) that they're enjoying my blog and it encourages me to come back again.

So in the guilt-ridden times, I give you guiltfree payesh. It's cooked with zero-fat milk, and was cooked on a weekend (the pictures is from diwali though). It always turns out good and soothes those tensions with one sweet bite.

1 cup govindobhog rice (this is a short-grain, aromatic rice that my parents brought. You can use any short-grain rice or broken basmati too)
4-5 cups zero fat milk
1/2 - 3/4 cup sugar (according to taste)
5-7 cardamom (ground the seeds)
1/4 cup raisins
1/4 cup slivered almonds

I make it the way my mother made it, letting 2-3 cups of milk simmer on low heat for a couple of hours, while stirring constantly. Once the milk comes to a boil, add the rice and let it cook in low heat.

Add 1-2 cups of milk once the rice soaks it up and let it cook till the rice is boiled and it has a nice thick consistency.

Add the sugar now and cook for another 5-10 minutes. Put the cardamom, raisins, and almonds and cook for 5-10 minutes till everything has mixed in together.

Serve warm or cold.


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