Of all the desserts that needed a makeover, kheer probably wouldn't top the list, being good enough in its current yummy form.... but Chef Saransh Goila gave it one anyway. Simply add dark chocolate to this quick recipe that serves 6.
Ingredients:
50g Dark Chocolate
1 tablespoon Malt Powder
1 tablespoon Cocoa
¼ tsp Cardamom powder
8-10 strands of Saffron
500 ml Milk
1 cup Rice
1/4th cup Brown Sugar
Method:
Soak the rice in water for 30 minutes. Pressure cook the rice with milk for one whistle. Instantly release the steam and shift this into in a deep pan. Keep it on simmer for 15 minutes. Now add saffron, and mix it nicely. Melt dark chocolate on the side on a double boiler or in a microwave. Add melted chocolate, malt and cocoa to the almost-ready pudding. As the kheer thickens, add sugar. Cook for another 3 – 4 minutes.
Finally add the cardamom powder at the end. Give it a final mix, and serve it either hot or cold (Chef Goila say he prefers to chill it, and have it cold).
NOTE: If you have the time, cook it the more authentic way in a deep pot from scratch, instead of pressure cooking first.
Prep Time: 30 minutes
Total Time: 60 minutes
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