I end up the series of Blogging Marathon #41 with a sweet note and made a delicious kheer with green peas.Yes its green peas kheer,I saw this kheer in a T.V cooking competition and noted it.
I was bit hesitant to try this kheer how it tastes, so I made little quantity and the outcome is a super delicious,rich and creamy kheer.Both my kids enjoyed this exotic kheer,off to the recipe..................
Basic Information
Preparation Time 5 minutes
Cooking Time 20-25 minutes
Serves 2 small serving
Ingredients
| Ingredient | Quantity |
|---|---|
| Green peas/pachai pattani (fresh/frozen) | 1/4 cup |
| Whole milk | 11/2 cups |
| Sugar/sakkarai | 3 tbs |
| Cashews/mundiri | 10 |
| Almonds/badam | 3-4(sliced) |
| Cardamom powder/elakkai | a pinch |
| Ghee/nei | 2 tsp |
| Saffron/kungumapoo | 3-4 strands |
Method
Soak the cashews in warm water for 10 minutes,boil the milk and simmer it for 5-7 minutes.Meanwhile cook the green peas in water for 5-6 minutes.
Drain the water and grind it along with the cashews in a blender to a fine paste.Add little milk if needed while grinding.
Heat a tsp of ghee and add the ground peas,saute it for a minute or two to remove the raw flavor of the green peas.
Add the milk and cook it for another couple of minutes.Add the sugar and cook it until it gets thicken or about 3-4 minutes.
Fry the sliced almonds in another tsp of ghee in a pan and add it to the mixture.Add the cardamom powder and saffron,put off the flame.
Serve it chilled.
Enjoy.....................................................
- Since I used the whole milk,I didn't use condensed milk.If you want to use you can use a tbs of condensed milk and reduce the sugar quantity to 2 tbs.
- Sliced almonds can also be ground and used to get a smooth kheer.
Check out my fellow bloggers participating in Blogging Marathon #41.
This recipe is off to Cook Book Challenge #9 June week 4.
This recipe is off to Cook Book Challenge #9 June week 4.
Comments
Post a Comment