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
It is quite feasible to trace the history of recipes way back into history, in truth as far as pharonic Egypt, and potentially, even further back. Having said that, these, ancient recipes were just simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to experts is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times made use of many spices and herbs, including many that are still in use today like thyme, fennel and parsley. For the centuries that followed, the rich and powerful families of Europe competed to serve the best banquets, and as a consequence, cooks and their recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cookery publications are highly popular due to more people being able to read, people having more spare time and having more disposable income. The introduction of the TV brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Kheer recipe.
