Pic courtesy: Google searchChildhood stories tell us that Lord Krishna was partial towards milk, so befitting this occasion, I made kheer. But are there any guidelines for making ‘prasad’? Oh! Everyone knows what NOT to use, but who actually decided that He likes x,y,z dish? God embraces everything and every act of devotion be it ever so humble. So kheer it is!
Take a moment to consider this, does one need a reason to make Kheer? Any occasion, festival day, birthday.. or or the matter guests for dinner ! Kheer can me made from vermicelli, farina, sago, rice, carrots... if there are any more variations, I am not aware of them.
Janmashtami, in childhood meant NO school and Dahi Handi !!! We (my gang of friends) would run thru our colony where we stayed to check which building had the ‘handi’ at the highest level/ floor and who would break it. We would also sing ‘ mach gaya shor saari nagari re, aya Biraj ka banka, sambhal teri gagri re’ Gazing in wonder at the human pyramid trying to reach the ‘handi’ on the fourth floor level, we would go ‘ooooh… aaaahhhhhh’ and laughing uproariously when they fell and yell, ‘areyyyyy Govinda padla rey!!!! ’
I have also had my share of breaking a ‘handi’ when I was in a day care and the lady in charge had a small ‘handi’ set up for us and waaaaaaaaaaaaay back then, I was wiry and somewhat of a monkey so I had the chance to sprint up everyone’s backs and try to break the handi!!! ~sigh~ small and wiry!!! That’s the way I wanted to be all my life!!! But we are digress from the topic.. this ~ahem~ can be taken up at a later date…
Growing up, I never tasted kheer.. reason... a marked dislike for the 'malai' in the kheer! It is only recently that I have started making and eating it, of course, without the 'malai' dangling in every spoonful!
Here's how I make it:
~6 tbsp Semiya /vermicelli (I have used the Bambino variety , which is a bit thick)
3 Cups Milk
1/2 tsp Ghee
6 tbsp Sugar ( +/- on how sweet you like it, the sugar I have is not as sweet so I have used 6 tbsp, otherwise 5 tbsp is good enough)
1 cardamom powdered
Pinch saffron
6-7 Cashews
4-5 Almonds sliced thin/ slivered
7-8 Raisins
Heat the ghee in a wok. On medium heat , frythe semiya, nuts and raisins till they turn a nice light golden brown. Add in the milk and saffron. Bring this to a boil (this is where I keep a watch like a hawk for the malai and remove it!). Cook till the semiya is soft and the milk thickens a little. Once cooled, the semiya will further thicken it, so over cooking/ boiling will result in a thick mass that needs extra milk to make it look like kheer (and then tasting to check if sugar is ok... )
Once almost cooled, add sugar and cardamom powder.Serve!
Now isn't that the easiest thing!!!??!!
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