I love sweets that aren’t too sweet. Sandesh, kaju katli, kheer… these are the kind of sweets I like. Jalebi, mysore pak, or petha – a small bite will more than suffice for me.
So a kheer that involves adding no sugar immediately caught my attention. The recipe, of course, is from Pratibha Jain and Jigyasa Giri’s book, Sukham Ayu.
Dates lend their sweetness to the kheer and also a lovely colour
Right. On with the ingredients then.
Khajoor: 10-12 (pitted)
Wheat flour: 1 tbsp
Nutmeg powder: a pinch
Cardamom powder: 1/2 teaspoon
Saffron: 4-5 strings
Milk: 2.5cups
Preparation:
Bring milk to boil
Chop the dates roughly
Heat 2tbsp ghee (clarified butter) in a thick-bottom pan on medium flame
Add the dates and fry for about 2-3 min
Add the wheat flour and fry for further 5 minutes
By this time the dates will start bunching together. Add the milk and bring to boil. Turn flame low and simmer for 5-10min.
Add nutmeg powder and cardamom powder.
Take a tbsp of milk. Add the saffron threads and stir vigorously till the milk turns orange.
Add the mixture to the kheer as well.
Allow to simmer for 2-3 minutes and turn the flame out.
How it tasted
The kheer isn’t too sweet. So I absolutely loved it. Those with a sweeter tooth can add sugar during preparation. The dates also lend a lovely brown colour. Nutmeg, cardamom and saffron add a nice smell and flavour to the kheer. If cooled in a refrigerator, the kheer tends to thicken a bit, which I personally liked.
Tagged: cooking, sukham ayu, sunday cook