Kuch Meetha Ho Jaye!

It has been an everlasting affair of sorts with all things sugary and sweet.. Blame it on the genes I say. How else can one explain the fact that I can go weak in the knees at the thought of tasting a dessert and the fact that I can settle for a little piece of jaggery for lunch if there is no other sweet available! If you're not worried about piling on those extra little grams, this is the perfect place for discussing your dessert delights. 

Let me begin with something traditional... It is rich, it is creamy and definitely worth running back for an extra spoon for me! My all time favourite Rice Kheer. Try it and gorge on it!

RICE KHEER (PHIRNI)

Prep Time: 15 mins | Cooking Time: 60-75 mins | Servings: 4

Ingredients:

1. Whole Milk - 1½ litres
2. Rice - ¾ cup
3. Ghee - 2 teaspoons
4. Sugar - ¾-1 cup
5. Saffron - 3-4 strands
6. Cardamom Powder - ½-1 teaspoon
7. Nutmeg Powder - ½ teaspoon
8. Almonds - ½ cup chopped to garnish (about 10-15 nos)

Procedure:

1. Wash the rice about 2-3 times and strain all the water. Leave it on a soft cloth for 5-10 mins
2. Heat a pan and add 2 teaspoons of ghee. Roast the rice in ghee (medium to low flame) for about 10 mins till the rice begins to change its colour (slightly pink). Once it changes colour, take it off the heat
3. Once the rice is slightly cool, grind it coarsely (just once in a mixer)
4. In a separate vessel or saucepan, heat milk and bring it to boil while stirring continuously. 
5. Add the ground rice to the milk and let it cook for about 30-45 mins. Ensure that it is stirred frequently to avoid rice sticking to the base of the vessel.
6. Once the rice is cooked, add sugar and keep stirring for another 10-15 mins till the sugar dissolves and milk is reduced and thickened slightly
7. Add cardamom and nutmeg powders, crushed saffron strands and chopped (boiled) almonds and let is boil for 5 more mins for it to soak in the flavours
8. You can serve it hot or refrigerate it and serve cold

Notes & Tips:

• This method of preparation takes longer than the one while making Payasam (traditional south Indian kheer)
• Roasting the rice in ghee and cooking it in milk rather than pressure cooking rice and adding to boiled milk, makes the kheer extremely flavoursome 
• Always add sugar once the rice is cooked properly, else the rice will not cook 

This is a slightly cumbersome process where you need to spend a good hour standing, stirring and cooking, but the result is a very rich, creamy and elegant and tasty dish with simple elements!