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First added: 2012-11-10; Last edited: 2012-11-10
Author: Anjana Maheshwari (Yale ISPY).
This recipe is from Anjana's mother.
This recipe was prepared and shared during a YaleCooks potluck dinner (2012-10-11).
Essential Supplies & Ingredients: (makes enough for 2 - 3 servings)
• 1 pot (a deep pot used to heat the milk is less likely to boil over)
• 2 cups whole milk weight = 454 g
• 2 1/2 tablespoons long grain rice (such as Indian basmati rice); weight = ???
• 4 - 5 tablespoons sugar (depending on your taste)
• 10 - 12 almonds optional (roasted)
• 7 - 8 pistachios optional (roasted and shells removed)
• 1/2 teaspoon cardamon powder
• 8 - 10 raisins
• Preparing Badam Kheer: (30 - 40 minutes)
1) Pour milk into the pot.
2) Briefly rinse and drain rice (if desired). Add rice to milk.
3) Heat milk until boiling, then lower heat to medium. Watch carefully, because boiling milk will often overflow.
4) Stir occasionally. After the milk and rice start to thicken constant stirring is required (to prevent burning).
5) Once the rice is almost cooked add sugar. Continue boiling until you can see rice grains of rice and the milk has reduced to give a thicker consistency.
6) Add the cut nuts, raisins, and cardamon powder.
7) Turn off the heat.
8) Allow to cool slightly before serving. Some people prefer to drink badam kheer served cold.
Assessment and Possible Improvements:
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