Rice pudding recipe easy Biography
BADAM KHEER ( Protein Rich Recipe ) 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 etc.
It is typically served during a meal or as a dessert.
BADAM KHEER( Protein Rich Recipe ) is prepared in festivals, temples, and all special occasions.
This type of 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.
BADAM KHEER
Ingredients:
1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk
How to make badam kheer:
Boil half a litre of water in a sauce pan .
Add the almonds when the water is boiling and cook for 2 minutes.
Remove from the flame and drain.
Remove the skin of the almonds and grind to a fine paste.
Boil the milk in a thick bottomed pan.
when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
Allow to cool and serve chilled.
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