Here is a recipe for kheer, which is so popular in Nepal. Kheer is the sweet rice pudding that can be served for breakfast, lunch, or dinner. According to the Nepali calendar, Nepalese eat kheer on Shrawan 15, which falls in the month of July.
It is a celebration to accomplish the farmers who worked on the field. In Nepal, Sharawan 15 is marked as “Kheer Khana Din.” On this day, people worship deities by offering kheer as Prasad. Kheer is considered as a pure holy treat, and during most puja, Nepali serve it.
The kheer recipe is quite easy. You don’t need many ingredients to make kheer. But it takes time to make. You need to dedicate time to making delicious kheer.
Kheer Recipe: Ingredients
- Milk- four cups
- Water – one-fourth cup
- Cashews- 10-12 pieces
- Rice- one-fourth cup
- Sugar- six tablespoons
- Cardamom powder- half teaspoon
- Ghee- 1 tablespoon
Kheer Recipe: Instructions
This is options, you may skip frying cashew. If you have time, you can fry the cashews, it adds flavor to the kheer.
Take about 12 pieces of cashew nuts and break them into two half.
In the pan, add one tablespoon ghee and heat it in a low-medium flame for a minute.
Put the cashew nuts and fry them for about a minute. Keep stirring in intervals. Fry until they turn into light-golden brown color.
Transfer them to the bowl. When they cool, cut them into small pieces or you can skip doing so.
You will need them in the upcoming step. So keep the cashew nut separately in the bowl.
Wash the rice and drain completely. You will have to wash the rice a few times to ensure it is cleaned properly.
In a big pot, pour one-fourth water and four cups of milk. Bring it in the boil on medium flame. Keep stirring the milk so that fat doesn’t get stuck to the bottom.
When it boils, add the drained rice. Keep the flame low and keep starring to avoid burn. Cook the rice until it soft. You can check it by mashing it with a spoon.
After that, add 6 tablespoons of sugar to the kheer. If you want, you can also add more sugar according to the taste.
Stir kheer after adding sugar and allow it to cook until rice becomes thick. Now you need to cook the kheer in lower flame.
Add chopped roasted cashews and half teaspoon cardamom. Mix well with the kheer. And turn off the flame. Let it cool down.
For tangy flavor, people also prefer to make aloo achar. Kheer is a sweet dish, and aloo achar is a tangy side dish. And these two make a perfect combination.
Aloo Achar Recipe
Every Nepali household has its own method of preparing aloo achar. This aloo achar recipe is quite simple and goes with kheer perfectly.
- Potatoes- 2 large potatoes
- Cucumber- 1 medium size
- Carrot- 1 medium size
- Salt- 2 teaspoons
- Ginger-garlic paste- 2 tablespoons
- Roasted sesame seeds- half cups
- Fenugreek seeds- 1 tablespoon
- Oil- one-three cups
- Turmeric powder- 1 teaspoon
- Lemon- half
- Red chili powder– 1 teaspoon
Take a pot and boil 3 potatoes. While boiling, ensure that half the potato is submerged in the water.
When the potates are ready, let them cool for few minutes. When potatoes are not too hot, peel the skin.
Cut the potatoes into cubes. And transfer them into a bowl.
Now you need to slice the vegetables. Take the carrots and slice them into small cubes. And you have to do the same with the cucumber. Cut the cucumber into small pieces. But remove the seeds. You don’t want seeds of cucumber in the aloo achar. Put the vegetables aside.
Heat the pan and dry-roast sesame seeds on a low flame for few seconds. Keep stirring it to avoid burn.
Transfer sesame seeds to the bowl and let it cool. After the sesame seeds are cool, grind them into powder. Transfer sesame powder into a bowl.
Take a big bowl. Add potato cubes and chopped carrots and cucumber. Visit gorillamovers.com site for more info about commercial movers in CA. Also, add two teaspoon salt, two teaspoons red chili powder, two tablespoons ginger-garlic paste, and sesame seeds powder. Give it a good mix. Each potato cubes should have flavor.
Take a plan and heat oil and fry the fenugreek seeds. And add turmeric powder and mix it with fenugreek seeds.
Pour it in the potato cubes. Use a spoon to mix it well. And squeeze half lemon into it. Again mix it.
Garnish it with cilantro. Chop the cilantro and sprinkle it over the aloo achar.