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Kheer desserts, ethnic 4 cup milk 1 tablespoon long grained rice 4 whole cardomom pods; slightly crushed 1 tablespoon sugar 10 pistachios, unsalted and slivered,; plus a few for garnish 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 From: "Lisabeth Crawford (Pooh)" <10410date: 08 Apr 96 00:16:30 Edt Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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