4 cup milk
1 tbsp long grained rice
4 whole cardomom pods, slightly crushed
1 tbsp sugar
10 pistachios, unsalted and slivered,, plus a few for g
Directions
Combine themilk, rice, and cardamom pods in a
heavy-bottomed pot. Bring to a boil. Lower the heat
and reduce the milk until you have 2 cups.* This may
take 1-1 1/4 hours. Turn off heat. Remove cardamom
pods and discard. Add sugar and nuts, Mix well and
leave to cool. Mix again and pour into a serving
bowl. Decorate with a few more slivered pistachios on
top. Cover bowl with light plastic wrap. Refrigerate.
Serve cold.
*Note: How to boil milk down
1 Use a very heavy-bottomed pot. Cast iron or
aluminium covered with porcelain.
2 Since the process is slow and tedious bring a chair
and book to stove. 3 Bring the milk to an "almost"
boil. Watch it. If you let it boil over you will
have a big mess to clean. As soon as it seems that
the milk will start to boil and rise, turn heat sown
to medium low. 4 Adjust heat so that milk is always
bubblingm but will not boil over. 5 Once the milk has
begun its slow boil, settle down with your book. Stir
milk every few minutes. 6 If a creamy crust forms on
top, just stir it into the milk. It will taste fine
when cold.
Source:Madhur Jaffrey's "An Invitation to Indian
Cooking" (Vintage) Formatted by Lisa Crawford, Easter
1996
Servings: 4 servings
Kheer Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into ancient history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. He also recounts how the ancient Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and parsley. For the decades that followed, the powerful and rich houses competed to serve the most extravagent banquests, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. By the time we get to the 20th century, cook books were highly popular as a result of more people being able to read, more spare time and a general increase in wealth. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kheer recipe.
