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A sweet finish
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The traditional Indian dessert kheer or payasam, is rich, sweet and popular.
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THE SWEETNESS of sweet lingers long after the dessert bowl has been completely licked clean. But serving desserts is an art by itself. To complete a hearty meal, serve a light sweet such as fruit or jelly. And a heavy dessert like kheer makes a good ending to a light meal.
Kheers are made by cooking milk along with cereals such as rice, semolina, vermicelli, bajra, vegetables such as pumpkin, cabbage, gourd, carrots, fruits such as mango, apple or milk products such as `khoa' or paneer. So, kheer is a rich dessert made on very special occasions.
Kesaria kheer
Ingredients
Milk-1litre
Basmati rice-1tbsp
Sugar-4tbsp
Saffron-a pinch
Cardamoms-2
Method
Wash and soak rice for 10 minutes. Drain and put it in boiling milk, lower the flame and keep stirring until milk reduces to half. Add sugar and stir well. When thick, add saffron and cardamom powder. Serve hot or cold.
Carrot kheer
Ingredients
Carrots-50gm
Milk-200ml
Sugar-15gm
Cardamom-1
Almonds, blanched-2
Method
Grate the carrot and cook in the milk in a saucepan on slow heat. Stir occasionally. Cook till milk thickens and the carrot is tender. Add sugar and continue to cook till kheer is well blended and of the right consistency. Cool it. Add cardamom powder. Decorate with chopped almonds.
Apple kheer
Ingredients
Apple-half
Sugar-30gm
Water-1/4cup
Milk-250ml
Cardamom-1
Saffron-2strands
Almond chopped-2
Method
Peel and grate apple. Cook the apple in a saucepan with sugar and water till the apple is cooked and syrup is thick. Reduce the milk separately in another pan till thick and creamy. After cooling mix well with the cooked apple mixture. Apples if cooked in milk may curdle it. Add crushed cardamom seeds, saffron extract and mix well. Decorate with chopped almonds.
LILY BABU JOSE
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