Monday, July 2, 2012

Classic India Kheer - Kūlia's version of India rice pudding

Did I mention my yoga teacher has not been well?  I have been helping out by making her renal friendly meals as much as I am. She is finally off dialysis. To celebrate, I made her favorite dessert, Kheer, India rice pudding. This recipe is time consuming, but with a little  aloha, you will bring someone a big hug and a smile

Classically, the spices are usually are simply added to the milk whole and left in the pudding. I don't really care for fishing all the spices out nor enjoy having little hard pieces of cardamon in my mouth. I prefer to have the spices in a bag so that I can easily remove the packet when the cooking is done. I also added in dried roses to add more floral note. However if you prefer less, just skip adding the roses to your spice pack.

As with the roses I use here. I am using dried roses. Please make sure they are for consumption. I am using roses for tea. You will find them at any co-op bulk section. You can also get them from tea shop, please make sure you only want the roses without tea leaves.

Classic Indian rice pudding with  rose petal "dust"
1/4 cup  basmati rice, washed and drained.
1 Qt or 5 cups 1% milk, (Full or 2% is fine too)
1 tsp of cardamon pod
1 small piece of cinnamon
1/2 tsp whole all spice
1 tbsp dried roses
1 tbsp rose water
1/2 cup sugar
Rose petal Dust:
4 tbsp dried roses
Prepare a spice pack by combining cardamon, cinnamon pieces, clove and roses
Place the spices in a tea bag or tea ball.
In a large pot, add milk and bring to a boil
Add rice and the spice packet
Bring to a boil, low heat to medium low and let it simmer.  Stir constantly till the liquid reduce by half, about 1 hour. Please remember to stir or it may burn on the bottom.
Check the consistence of the pudding. Cook until the mixture has a thick porridge consistence. 
 Remove spice pack. Add sugar, stir till dissolve. Bring the pudding to simmer for additional 5 min. Keep stirring.
 When it's thick and coat the back of the spoon, add 1 tbsp rose water. 
Cover and ready to serve. Ladle into small bowls, sprinkle with rose petal.
Can be serve hot or cold. If you prefer a cold pudding. Transfer the mixture to a large bowl. Press a piece of plastic wrap onto the surface of the pudding. This will prevent a film to form. 

Make 12 small serving or 6 large one.

To make the rose petal dust
Remove any stem from the rose blossom. Crush the leaves as much as possible.
Place the crushed petals in a spice grinder.
Process till fine. I leave a few larger pieces to give it a more rustic look
The rose dust can be store in an airtight jar with the rest of the spices.


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