Matka Kheer
Matka Kheer
Kheer is a popular dessert in the Sub-Continent. It is a pudding made by boiling milk, sugar and rice primarily. In Pakistan Kheer is made on special occassions and is especially made during Eid as the main dessert. Kheer is a very aromatic dessert as it is infused with cardamom, saffron and even Kewra water. There are many variations of Kheer but this recipe is inspired by the Matka (Claypot) Kheer. In Karachi i still remember having Kheer in little Matkas and you could easily eat more than one at a time. I feel that the Matka adds another element of flavour to the already aromatic and flavourful dessert. The earthy flavour of the Matka when blends in with the Kheer becomes a match made in heaven.
Equipment
- Claypot
Ingredients
- 1.5 Ltr Milk Full Cream
- 1/2 cup Rice Soak for about 45 minutes in water
- 1/4 tsp Cardamom Powder (Elaichi Powder)
- 3/4 cup Condensed Milk
- 2 tbsp Brown Sugar Can use white sugar as well
- 1 slice Bread Blend with 1/2 cup milk
- 1/2 tsp Kewra Water
- Pistachio Chopped for garnishing
- Almonds Chopped for garnishing
Instructions
- Heat the milk in a deep dish
- Strain the rice and add some of the milk (approx 1/2 cup) from the dish and blend the rice coarsely (it should not be blended completely)
- Add the rice mixture in the milk and keep stirring on low flame
- Add the Cardamom powder and keep mixing it
- Let it cook on low flame for 30-45 minutes or until the mixture thickens and starts to bubble (stirring from time to time so it doesn't stick to the base)
- Add the condensed milk and sugar to the mixture and keep stirring
- Check the sugar, you may add more sugar if you like it sweeter
- Add the blended bread mixture and kewra and keep stirring
- When the mixture thickens and is about to stick to the pan, switch off the flame
- Immediately pour your Kheer into the Matka or any other dish
- Let it cool for about 15 minutes , garnish with pistachios and almonds
- Keep it in the fridge once its cooled and serve chilled
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