You might be wondering why I have been keeping this name Kamali for many of my dishes. It is my grandmother Kamali from whom I have polished my culinary skills, she was an very, very innovative cook, especially all her sweets would be outstanding. Her Mohanthal and Kaju jamoon is our family favourite, an all time winner. ( The recipe of her Mohanthal will be published shortly ). This kheer can be made in a jiffy, just like that. Do try and please post your valuable feedback.
Boiled milk – 10 cups
Raw rice – 1/2 cup + 2 tablespoons
Condensed milk – 1 cup and 2 tablespoons
Sugar – 6 tablespoons
Cardamom powder – 2 pinches
Slightly coarsely crushed cashews and almonds ( blanch, peel and dry a little and then powder the almonds ) powder – 1 tablespoon each
Chopped almonds – little
Chopped cashews – little
Chopped pistachios – little
Saffron – a few strands
Wash and soak the rice in enough water for 10 minutes. Drain the rice and keep it aside.
Heat a pressure cooker. Add the rice and the milk. Mix well. Cover the cooker with it’s lid and put the weight. After 3 whistles, sim the stove and leave it for 10 minutes. Switch off the stove. Keep the cooker aside till the pressure settles. Leave it for 20 minutes. Open the cooker once the pressure has subsided. Mix well. Add the condensed milk and the sugar. Cook on sim flame for 10 minutes. Add the cashew and almond powders. Mix well. Add the cardamom powder. Mix gently. Simmer for 5 minutes. Switch off the stove. Garnish. Serve hot.
1) Kheer Kamali tastes great when chilled.
2) Can make this kheer with Basmathi rice also.
3) While re – heating this kheer, be careful, it will get burnt easily. Do not leave the kheer unattended. Heat it on sim flame.
4) This kheer tastes good if it is a little thick.
Lapsi Chi Kheer
A perfect Maharashtrian recipe. Kheer is every one’s favourite. Lapsi is also called Dalia or wheat rava. Lapsi or cracked wheat has an enormous quantity of fibre, improves digestion and a good source of energy. Lapsi has a huge number of uses and benefits.
Lapsi or cracked wheat ( medium sized cracked wheat) – 1 cup ( I have used Patanjali brand Dalia, which has a good golden colour )
Boiled milk – 5 cups
Hot water – 1 cup
Sugar 1 and 1/4 cups
Milk Khoya – 1/2 cup ( unsweetened , crumbled )
Saffron – 2 pinches
Cardamom powder – 1/4 teaspoon
Nutmeg powder – 2 pinches
Ghee – 2 tablespoons
Cashew halves – 12 ( fried in ghee to a golden colour )
Slivered almonds – 2 tablespoons( chopped to slices )
Finely chopped pistachios – 1 tablespoon
Grated fresh coconut – 2 tablespoons ( roasted in ghee to a golden colour )
Heat a pan. Add ghee. Keep the flame on sim. Add the lapsi and roast to a light golden colour. Add 1 cup of hot water. Cook on sim flame. Once the lapsi is cooked add 5 cups of boiled milk and saffron. Cook on sim flame, add the milk khoya. Cook on sim flame. Once the mix thickens add the sugar. Cook on sim flame for 10 minutes. Add the cardamom powder and the nutmeg powder. Stir well. Switch off the stove. Garnish and serve .
1) Serve the kheer hot or cold. Tastes yum.
2) If the Kheer becomes thick dilute it with boiled milk.
3) Cook the Kheer on sim flame for best taste and best results.
Paal Payasam( Kheer)
Bombay Style Paal Payasam ( Kheer) and Medhu Vadai
I , learnt this recipe from my mother-in- law. We went together to Bombay for a relatives wedding , it was there I saw this Payasam and when I told my mil ,she then and there shared this recipe. The first thing we came to Chennai, we tried this Payasam in a Pressure Cooker. Wow, it was incredible. My joy knew no bounds. Together we achieved the Peachish Pink colour , a slight tone of caramel, coloured Payasam. Smelt really good. From then I follow only this recipe. My children simply love this Paal Payasam. I love to serve this Payasam with Medhu Vadai. I made it at home today and I’m extremely happy to share this recipe with all of you . A superb payasam with just 3 ingredients.
Full fat milk – 2 litres( 8 cups)
Basmathi Rice – 2tablespoons(levelled) (soak Basmathi rice for 1/2 an hour in water)
Sugar – 1 and 3/4 cups
Take a, big 6litre capacity pressure cooker. Switch on the stove and keep the pressure cooker. First add milk. When the milk boils sim the stove and add the drained Basmathi rice. Mix well. Put the cooker lid and the weight. Keep the flame on sim and just leave it for 45 minutes. Meanwhile, the cooker will try to hiss. Lift the weight manually and put it back at once. Do not allow the cooker to whistle by putting on high flame, it will splatter and all your kitchen backsplash will get messy. See to it that the flame is in sim.
After 45minutes, switch off the stove. Leave it aside for 20 minutes. Open the cooker. Mix gently. Put the cooker back on the stove, add sugar and mix gently. Allow it to simmer for10 to 15 minutes. Switch off the stove. Serve hot or cold.
1) After adding sugar to the payasam, do not keep on high flame as it will get scorched.
2) Do not add too much rice , the Payasam will become very thick.
3) Leave the Payasam in it’s natural taste, do not add any condensed milk , cardamom powder, nuts or ghee. The taste will change.