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Kheer Recipes

Discussion in 'Recipe Central' started by BandanaSen, Apr 18, 2010.

  1. JayaRawat

    JayaRawat Senior IL'ite

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    This is indeed coming out as an excellent collection of some lovely recipes. Moog Dal Payasam, Makhana Kheer, Ras Malai, Shahi Tukra all sound awesome!!!

    This is how my mom makes Orange Kheer in winter:

    Ingredients:
    2 Oranges
    1 Litre milk
    150 gms Sugar
    1/2 tsp Kesar

    Method:
    Peel off the skin of oranges. Remove the inner transparent skin also.
    Boil the milk in a kadhai. Continue boiling the milk and stir it periodically till it turns thick.
    Add sugar into the milk.
    Continue boiling the milk till the color changes.
    Remove the milk from the fire. Cool it for 5 minutes.
    Now mix orange and kesar to it.
    Cool the kheer for at least 2 hours.

    We love it!!
     
    Last edited: Apr 28, 2010
  2. MadhujaJ

    MadhujaJ Senior IL'ite

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    Piya,
    I made Ras Malai last evening. My family went Gaga over it!! Thank you!!
    Let me share with you the recipe of Lauki (Bottle Gourd) Kheer, that my aunt makes often:

    Ingredients:

    Tender small bottle gourd or lauki without seeds - 2
    Milk - 10 cups
    Corn flour - 2 tsp
    Raisins
    Cashew nuts
    Milkmaid
    Sugar to taste

    Method:

    1.Grate the bottle gourd , remove the seeds and boil in a cooker.
    2. Squeeze out all the water or hang it in a cloth for half an hour till the water is drained.
    3. Boil the milk in a heavy bottomed pan til it reduces to half its quantity.
    4. Add the boiled bottle gourd and cook till milk reduces to half.
    5. Make a paste out of corn flour and milk and put this mixture in the boiling milk.
    6. Cook it for some time and add sugar to taste.
    7. Add raisins and cashew nuts and serve hot.
     
  3. JayaRawat

    JayaRawat Senior IL'ite

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    I made Moog Dal Payasam yesterday. It was too good!!! I would like to make the Lauki Kheer some time soon.

    My sis-in-law makes delicious Badam Kheer. I am sharing her recipe with you all.

    Ingredients:

    Badam - 250 grams
    Carrots - 3-4
    Sugar - 3 tablespoons
    Milk - 5 cups

    Method:
    Blanch badaam, and steam cook the carrots after peeling them. Grind the badam to a fine paste and grind the carrots too. A bit of milk could be added while grinding instead of water. Cook the paste for sometime, until the raw smell goes and add more milk and keep stirring on a medium flame. When it starts to bubble add the sugar and cook further for another few minutes.

    It can be served hot or cold. It is very good for children.
    :)
     
  4. raginisharma

    raginisharma Senior IL'ite

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    Hi,
    Where was this thread hiding till now??! I love it!!

    Let me share with you my Mom’s recipe of Almond Kheer.

    Ingredients

    40 whole almonds, soaked overnight and peeled well
    5 cups of milk
    ¼ tsp cardamom
    1 rounded tsp charole nuts (optional)
    1-pinch saffron
    1 cup sugar
    1 tbsp ghee

    Method

    Soak the saffron in 1 tbsp warm water for about 10 minutes. Put the almonds in blender with 1 cup of the milk and blend until fully liquefied and mixed well. Put 4 cups of milk to boil and add the cardamom, charole nuts, soaked saffron and blended almonds. Stir in the sugar and ghee. Cook for about 5 minutes at a gentle boil by stirring occasionally. Serve hot in a bowl.
     
  5. pihusangma

    pihusangma New IL'ite

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    Hey, awesome recipes!!! I am tempted to share my Mom’s recipe of Kheer Maharani which she makes with sagudana, pumpkin and rose water.

    INGREDIENTS:

    1 pumpkin
    250g sagudana
    500g khova
    250g sugar
    100g ghee
    dry fruits (badam,cashew nut,raisins(each 100g))
    cinnamon powder
    rose water
    1ltr condensed milk

    PROCEDURE:
    Boil the sagudana in 2big cups of water.Grate the pumpkin and keep it aside.Now mix khova,milk n the pumpkin with the boiled sagudana.Add 1/2 ltr milk into this.Keep this mixture aside.
    Take a small pan and put the ghee into it and fry the dry fruits i.e badam, cashew nut, raisins such that they attain a goldenish brown colour. Now add 1/2 ltr milk into this and add sugar to this according to your taste. Minimum amount of sugar to be added is 250 gm. But it may vary from person to person. Now add the mixture into this and add the cinnamon powder into this. Now stir it well and leave it to boil for about 20minutes. Now after it is cooked, add rose water after it gets cooled and garnish with dry fruits and serve.

    If possible leave it for cooling in a refrigerator for sometime before serving.

    I hope you will like it as much as we all do!!:thumbsup
     
  6. JuhiAgarwal

    JuhiAgarwal Senior IL'ite

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    I love this thread!! It is a treasure trove of Kheer recipes!!

    Let me share with you my sis-in-law’s recipe of Chocolate Javvarisi Payasam.

    Ingredients: (For 4 people)
    • Savory(semiya) - 1/4 cup
    • Javvarisi - 1/2 cup
    • Any chocolate flavored powder - 3 spoon(Like bournvita, boost)
    • Sugar - 3/4 cup
    • Milk - 250 ml
    • Cashew nuts- 5
    • Dry grapes -5
    • Cardamom- 3
    • Ghee - 2-3 teaspoon


    Recipe:
    1. Cook Javvarisi in pressure cooker or in a pan and keep it aside.
    2. Fry Cashew and Dry grapes in Ghee and keep it aside.
    3. Heat Water in a bowl and then add Savory(semiya) into that.
    4. After Savory is cooked add sugar.
    5. After couple of minutes add Javvarisi and fried Cashew and Dry grapes.
    6. After 3 minutes add hot Milk mixed with Chocolate powder. Leave it for 2 minutes in stove.

    Chocolate Javvarisi Payasam is ready to serve!!!:)
     
  7. piyagupta

    piyagupta Senior IL'ite

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    Hey,
    I made the Kheer Maharani on Sunday. My cousin who came over for lunch just loved it!! Today, I plan to make the Chocolate Javvarisi Payasam!!

    Meanwhile, let me share with you the recipe of Sugarcane Kheer that my Tamil friend made on Makar Sankranti.

    Ingredients:
    1/2 cup rice
    1/2 moong dhal
    1liter sugarcane juice
    cashew -- to tase
    raisins-- to taste
    pinch of pepper.
    1tbs ghee

    Process:

    In a pressure cooker, put in the ghee, roast raisins and cashew, just before it turns brown, add rice and moong dhal. To this add a pinch of pepper. Add sugarcane juice. Close the cooker and place the weight. Let 4 whistles go. The kheer is ready.
    You can add some milt to it if you like.
    :thumbsup
     
    Last edited: May 4, 2010
  8. mbhatt

    mbhatt New IL'ite

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    Hi Piya,
    I love your Rasmalai recipe!!it's mouth watering......can you tell me what's the temp. should I put in ferinheight? 400 F is ok?

    thanks,
     
    Last edited: May 12, 2010
  9. skchivukula

    skchivukula Bronze IL'ite

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    Mouth-watering recipe. I remember eating this while in school days in a religious function. It is called channa payas - if I am right.
     
    Last edited: May 14, 2010
  10. skchivukula

    skchivukula Bronze IL'ite

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    Hi Friends
    A nice thread with mouth-watering kheers.
    Same as channa payas, I remember eating gulab-jamun payas and boondi payas long back in religious festivals / feasts.
    I guess its just adding small gulab-jamuns to the traditional payas/ kheer
    and in the same way adding sweet boondi to the traditional payas/ kheer.
    I am not sure about these recipes.
     

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