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Showing posts with label rice pudding. Show all posts
Showing posts with label rice pudding. Show all posts

Friday, October 20, 2017

Sugarfree Fig and Brown Rice Pudding / Anjeer Kheer [ Collab post with ADollopOfThat ]

New Year. New challenges. New beginnings. With the last one year of my life being rife with changes, I can not exactly vouch that I am looking forward to encountering more flux in my life. But such is the nature of life. It throws a curve-ball at you when you least expect it. And the catch is that you cant even duck it

At the moment every little cell in by body is clamoring for things to calm down. It's almost like I need the break to recharge my batteries. A little respite before facing the next storm. Unfortunately, events seem to suggest otherwise. And I need to get battle-ready yet again even though I am feeling worn out.

So, for now I am doing everything possible to nourish by body and spirit. The healthy lifestyle that I have embarked on has definitely improved things to a large extent. But there are certain health issues that every woman in her thirties must deal with. And that calls for further refinement in the dietary habits. Plus including more of weight training in the fitness routine as those bones start losing more calcium than ever before.

This simple rice pudding is made of everything nice ( read calcium ) . But minus the sugar and spice !!

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Read on for the recipe -

Preparation Time - 3 hours

Ingredients -

  • 1 1/2 liters skimmed milk
  • 3/4 cup Brown Basmati rice
  • 3 cups chopped fresh figs / anjeer
  • 2-3 tsp honey ( or add a little more if you prefer it sweeter )
  • 10-12 cashews
  • 3-4 tsp raisins

Preparation - Wash and soak the brown rice for 3-4 hours.

Cooking - Take the milk in a heavy bottomed pan and add the drained rice to it.

Bring to a boil on a medium flame. Add the cashews and raisins. Then reduce the flame and let it simmer for 2-3 hours.

Keep stirring at regular intervals.

The kheer will turn thick thick and creamy .

Finally add the chopped fresh figs and honey. Simmer for another 5 mins.

Remove from the flame and let it stand till it comes down to room temperature.

Serve immediately or chill for 20-30 mins before serving.

And don't forget to check out the super delicious and healthy 'Suji phirni with Apple and Cinnamon' by Parinaaz !!

Suji Phirni with Apple and Cinnamon

Sunday, September 7, 2014

Ada Pradhamam

Ada payasam is a special type of kheer/rice pudding that is served during the 'Onam Sadya'. 'Ada' or rice pasta is the main ingredient and it can be cooked either with milk or water and coconut milk combination. Jaggery is the preferred sweetening agent. Ada is available in most of the stores during
this time of the year and hence one does not need to take pains to prepare it at home.

I myself cooked this rice pudding for the first time. Used the store brought brand 'Double Horse' which is quite a reliable one. And one of my neighbors' gave tips to cook it the right way. I have memories of having it at a friend's house quite a few years back as part of the 'Onam sadya'. Apart from this delicious pudding, I can also remember the ginger-tamarind-jaggery chutney called 'Puli Inji'. Have plans to cook it sometime this week.

Read on for the Palada (ada cooked in milk) Payasam recipe -

Preparation time - 30-35 mins


  • 1/4 cup Ada (Double Horse brand)
  • 750 ml whole milk
  • 4 tsp sugar
  • 1 tsp jaggery
  • 1 tbsp condensed milk
  • 8-10 cashews
  • a dozen raisins
  • 2 pinch powdered cardamom
  • 1 tsp ghee (for frying raisins and cashews)

Preparation -Soak the ada in hot water for 10-15 mins.

Cooking - Bring milk to a boil in a thick bottomed pan. Add the ada, sugar and jaggery.

Allow the milk to reduce to about 1/3. The ada would have become soft (cooked) and rose to the surface by this time.

Fry the raisins and cashews in a separate vessel and add to the pudding.

Finally add the condensed milk and boil for 3-4 mins. Remove from flame and mix in the cardamom powder.

Serve warm or chilled.

Friday, April 25, 2014

Chocolate Kheer

Time for some sweet indulgences!!! This time I decided to add some molten dark chocolate to my usual rice kheer. Added a new dimension to a classic recipe but changed the color to a dark brown which seemed odd for a kheer. I love the nutty brown color too much. Maybe I will try this next tie with some white chocolate.

Read on -

Preparation Time - 1 hour 15 mins

  • Fragrant rice ( 1/2 cup )
  • milk ( 1 litre )
  • ghee ( 3 tsp )
  • sugar ( 2-3 tbs )
  • cashews/almonds ( 1/2 cup )
  • cardamon ( 2 nos )
  • condensed milk ( 1/2 cup )
  • 1/2 cup dark chocolate cubes ( or 4 tbsp of cocoa powder )

Cooking: Wash the rice and transfer to a pressure cooker. Add 1/4 of the milk, ghee ,sugar and salt. Close the lid and cook for 2-3 whistles. Remove from fire and allow to cool down slightly.

Boil the milk separately. Fry the cashews and keep aside.

Transfer the contents of the pressure cooker to a wok. Add boiling milk and cashews. Allow the milk to boil till it thickens ( Takes about 1 hour ).

Meanwhile melt the chocolate cubes in a double boiler.

Add cardamon powder and condensed milk to the kheer. Cook for 2-3 more mins. Remove from the flame and keep aside.

Stir in the liquid chocolate while the kheer is still hot. Pop it into the fridge once the temperature comes down sufficiently.

Drizzle with some white chocolate sauce and serve. (Tastes best when chilled)

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