Source:- Google.com.pk
Homemade rice pudding Biography
Paneer Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar etc; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds or as you like it. It is typically served during a meal or as a dessert.
Paneer Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th Century A.D., and so the recipe for the popular English rice pudding is believed by some to be descended from kheer.Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.
The Oriya version of Paneer rice kheer likely originated in the city of Puri, in Odisha about 2,000 years ago. It is cooked to this day within the temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
Although white sugar is most commonly used, adding gur (jaggery) as the sweetener is an interesting variation prepared in Odisha.
In Bengal, Kheer is called payas or payesh. A traditional Bengali meal ends with payas followed by other sweets. Payas is also regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant) and birthday celebrations in a Bengali household. It is called Kheer in Bengali if milk is used in a significantly greater amount than rice. The people of Bangladesh prepare "payesh" with ketaki, glutinous rice, vermicelli, semolina and coconut milk and the result is a stickier and creamier dessert
Paneer Kheer ( Diabetic Recipe)
Satisfy your sweet tooth with this cardamom-flavoured low-fat Paneer Kheer. By replacing traditional sweeteners with sugar substitute, and by doing away with unhealthy thickeners, we ward off those unnecessary carbohydrates and calories too. So, you can enjoy the rich texture and wonderful flavour of this kheer comfortably. Just make sure you add the paneer after the milk is completely cool, to avoid curdling.
Ingredients
3 cups low-fat milk , 99.7% fat free
1 cup grated low-fat paneer (cottage cheese)
2 tsp sugar substitute
1/4 tsp cardamom (elaichi) powder
Method
Heat the milk in a broad non-stick pan and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally.
Keep aside to cool completely.
Once cooled, add the sugar substitute and cardamom powder and mix well.
Add the paneer and mix well. Refrigerate for at least 1 hour.
Serve chilled.
Paneer Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th Century A.D., and so the recipe for the popular English rice pudding is believed by some to be descended from kheer.Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.
The Oriya version of Paneer rice kheer likely originated in the city of Puri, in Odisha about 2,000 years ago. It is cooked to this day within the temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
Although white sugar is most commonly used, adding gur (jaggery) as the sweetener is an interesting variation prepared in Odisha.
In Bengal, Kheer is called payas or payesh. A traditional Bengali meal ends with payas followed by other sweets. Payas is also regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant) and birthday celebrations in a Bengali household. It is called Kheer in Bengali if milk is used in a significantly greater amount than rice. The people of Bangladesh prepare "payesh" with ketaki, glutinous rice, vermicelli, semolina and coconut milk and the result is a stickier and creamier dessert
Paneer Kheer ( Diabetic Recipe)
Satisfy your sweet tooth with this cardamom-flavoured low-fat Paneer Kheer. By replacing traditional sweeteners with sugar substitute, and by doing away with unhealthy thickeners, we ward off those unnecessary carbohydrates and calories too. So, you can enjoy the rich texture and wonderful flavour of this kheer comfortably. Just make sure you add the paneer after the milk is completely cool, to avoid curdling.
Ingredients
3 cups low-fat milk , 99.7% fat free
1 cup grated low-fat paneer (cottage cheese)
2 tsp sugar substitute
1/4 tsp cardamom (elaichi) powder
Method
Heat the milk in a broad non-stick pan and cook on a medium flame for 5 to 6 minutes or till it starts boiling, while stirring occasionally.
Keep aside to cool completely.
Once cooled, add the sugar substitute and cardamom powder and mix well.
Add the paneer and mix well. Refrigerate for at least 1 hour.
Serve chilled.
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