Kheer–Creamy Rice Elegance

Kheer–Creamy Rice Elegance



Kheer is known to be the divine food of the Brahmins and priests and the home of Kheer is in the state of Orissa, in the Jaganath Temple in Puri. Here according to records Kheer has been cooked everyday for thousands of years and served with pooris. All across South Asia Kheer is a delicacy and is an integral part of a menu during religious festivities and weddings. In the North Kheer is made with rice and milk boiled together, in the South, Payasam, made with vermicelli noodles and milk is eaten daily and offered to the Gods as one of their religious rituals. Every household has their own method of making this fine dessert but it basically boils down to cooking this with love and patience, an abundance of almonds and pistachios for a thick, creamy lip smacking Kheer.


Paneer Crumble- Paneer bhurji.A creamy cheese, crumbled and subtly spiced into a savory accompaniment.
Serves 6
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  1. 1 pkt ricotta cheese (about 11/2 lb)
  2. 5 tbsp. oil
  3. 1 tsp. cumin seeds
  4. 1 onion, medium, finely chopped
  5. 1/2 tsp. garlic, fresh, minced
  6. 3/4 cup tomatoes, fresh finely chopped
  7. 1 green chillie pepper, finely chopped
  8. 1 tsp. salt, or to taste
  9. 11/2 tsp. coriander powder
  10. 1/2 tsp. chilli powder
  11. 1/2 tsp. turmeric powder
  12. 1/2 tsp. garam masala
  13. fresh coriander, chopped, for garnish
  1. • Prepare the ricotta cheese. Remove from the plastic wrap and wrap the block in paper towels to soak up any excess whey. Set aside while cooking the masala.
  2. • Heat oil in a saute pan on medium heat. Add the cumin seeds. When they begin to sizzle, add the onions and garlic. About 7-10 mins.
  3. • Fry the onions until soft and translucent. Add tomatoes, green chillie and the spices except for the garam masala. Mix and stir well. Lower the heat to medium and cook covered for 5 minutes to blend the tomatoe and onion mixture with the spices.
  4. • Crumble the ricotta and add it to the masala. Mix well, cover and cook for 15 minutes stirring occasionally. The oil will have separated a little from the paneer mixture.
  5. • Sprinkle with coriander and garam masala.
  6. • Serve as an accompaniment with a daal, raitha and paranthas.
  1. • It is preferable to use home made paneer. However, I have opted for store bought ricotta for convenience not compromising on the taste or quality of the paneer.
  2. • For added flavour and colour, sauté a cup of chopped red bell pepper and or peas with the tomatoes.
  3. • This dish can be made ahead and also frozen. Leftovers can be used in a sandwich wrap, toasted sandwich or even as stuffing mixture for paneer spring rolls or samosas.
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Khaana Sutra

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