RICE KHEER

                                                                

Rice kheer is a famous South Indian recipe. Rice Kheer is usually prepared on the "PONGAL FESTIVALS" which comes on January month and offered to the lord. Rice Kheer (Akkaravadisal) usually offered as a prasadham in the temples which has an unique taste. It has lots of milk and jaggery - which translates to lots of calcium, protein and iron. Children like this sweet very much.

Ingredients needed:

[For 4 serves]

Basmati rice - 1 cup

Split yellow moong dal - 1/4 cup

Milk – 4 cups

Jaggery - 1 cup

Ghee -1/2 cup

Cardamom -5 (powdered)

Cashew nuts - 15

Raisins - 50 grams

Preparation:

•  Wash and soak rice for half an hour. Drain and keep it aside.
•  Fry moong dal till golden brown.
• Melt jaggery in very less water (Make it as a syrup) and filter it impurities.

Method:

• Boil milk, add rice, dal to it and cook till it becomes mushy.
• Then boil jaggery for a few minutes and add it to the cooked rice.
•  Fry cashew nuts, raisins in ghee separately and add everything along with the ghee to the Rice Kheer.
• Add cardamom powder and mix well. Serve piping hot.

Note: 

• You can do this in pressure cooker also but for best results follow this method. 
•  Rice Kheer should be in semi-solid state. If the end preparation is too tight (i.e. solid), then add milk to make it little loose.

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