Some things in life reminds you of loved ones. And when these are childhood memories or memories of your grandparents its all about nostalgia. I am currently hit by such nostalgic mood as a friend of mine is staying with me. We became good buddies when we were both students here in US and one fine day realized that our moms know each other so much so that our grandmas also knew each other. We were chatting about my hometown and various foods we have eaten there. And that was it. I started thinking my grandma's cooking and whatever she made was so tasty and flavorful. Simplest of simple things she made was my favorites. This kheer was something she made was so flavorful.
1 cup cracked wheat/dalia
2 cups grated jaggery
3 cans coconut milk (14oz/can)
3-4 cardamom pods
3-4 strands of saffron
2-3 tbsp white poppy seeds
1/8 cup dry unsweetened coconut
2-3 tsp ghee (optional)
1 cup water
1/8 cup almonds, cashews and pistachio pieces (all mixed)
pinch of turmeric and 1/2 tsp oil
Mix oil, turmeric and cracked wheat together well with your palms and let it sit for 10 minutes. Now just rinse it with water once and add 1 cup of water and pressure cook it for 1 whistle. Dry roast coconut and poppy seeds while the pressure cooker is cooling down. Grind coconut and poppy seeds separately and set aside. Grind cardamom seeds and saffron with mortar and pestle. Make sure grated jaggery does not have big chunks. Fluff cooked wheat with fork gently and set it aside. Now mix jaggery and ghee(if using) in a thick bottom vessel on a medium flame. You can use 3-4 tablespoons of water instead of ghee. Jaggery will start boiling forming small bubbles. Add cooked wheat and remove lumps if any by stirring vigorously. Add canned coconut milk one by one and lower the flame. Add ground poppy seeds, coconut, cardamom-saffron powder. Roast chopped nuts and add to the kheer. Let the kheer boil on a lower flame stirring occasionally.
1. Milk can be used instead of coconut milk. But then it wont be a vegan.
2. Please use jaggery, it does not taste good with sugar.
Thanks for tryingmy beetrootporiyaln lettingmeknowhow itturned out.First time here. You have a lotof authentic dishes here..ReplyDelete
Divya, welcome to my blog and thanks.ReplyDelete