Hello everyone! I am sure every body once in a while faces a problem of unexpected guests and then you have to cook something fervently. And in case your guests have given you sometime to think and cook some dessert this is surely a winner.
This kheer/pudding is very quick to cook and light to the stomach and extremely delicious. I remember the first time I made this Kheer, S was quite pleasantly surprised. He does not have a sweet tooth but he just loved the Kheer.
Recently I had some guests who had joined us for a lunch on a weekday. As you know morning hours on a normal weekday are quite busy, completing morning chores and then entering the kitchen, but gladly my guests had asked me to to cook simple food. So I decided to make Methi Baingan Bharta, as fresh methi is available abundantly these days. I also made my savior Platform Potato Curry and some Khamang Kakdi which I will surely post some day. For the dessert I made this Kheer which we all loved and cherished.
5-6 spoons Semolina/Rava/Sooji
1/2 can of condensed milk
5-6 tbsp Doodh masala
a handful of cashewnuts and raisins
a small spoon of clarified butter/ghee
Take a pan/karahi and heat a spoon of clarified butter, put semolina and roast for a few minutes.
Gradually add in the milk stirring continuously to avoid lumps. Add in the milk completely and bring it to a boil. Simmer and cook for 10 mins.
Add the condensed milk gradually, stirring continuously. Keep scraping the bottom to avoid milk sticking to base. One can add more sugar at this step if you like that extra sweetness. Boil for a few more minutes and bring it to room temperature. The condensed milk provides the sweetness and thickness to the kheer.
Add the Doodh masala, cashewnuts and raisins.
Chill the kheer for an hour before serving.
Tip- Nutmeg adds a beautiful flavour to this kheer.