Tag Archives: kheer

Festival of Lights

 

Yesterday was Diwali, which is the Indian festival of lights! It is also the observance of good over evil and is celebrated with clay lamps lit, sweets eaten, and in the company of those you love.

Diwali literally translates to “row of lamps” and so it is customary to light clay lamps along your pathway, in and around your home.

Since it was our first Diwali in our new home, REB and I celebrated! We had some delicious food for dinner, some sweets (I made his favorite – homemade kheer [Indian rice pudding] and we bought Jalebi (jah-lay-bee) [Indian version of a funnel cake]) and we lit some clay lamps outside! :)

Here are some scenes:

I hope you all have a wonderful year full of light, joy and happiness!

Kheer [Indian Rice Pudding]


I made Kheer tonight, which is Indian rice pudding. I don’t eat a lot of Indian desserts because they can sometimes be too sweet, but kheer isn’t so bad. This Indian dessert happens to be REB’s favorite. It’s velvety and rich, and has a nutty bite to it. It’s also incredibly easy to make!

He started his new job today so to celebrate, I made my mom’s kheer recipe just for him.

What you’ll need:
•1/2 cup uncooked Basmati rice, washed and drained (Basmati rice is long-rain Indian rice. The typical rice used in Indian cooking)
•4 cups milk
•3 tablespoons sugar
•5-7 cardamom seeds (in pod)
•1/2 teaspoon slivered almonds
•1/2 teaspoon crushed pistachios

In a saucepan, add the rice, sugar and milk and let it come to a boil (will take about 15-20 minutes). Since I’ve never made it before, I kept stirring it the whole time. You don’t want the milk to burn or it basically ruins the whole dish. Plus, if you let it sit around for that amount of time, it’ll get that nasty skin on top (not a fan of that), so I kept it moving.

Once it has come to a boil, you want to let it simmer gently until the rice is cooked and the milk has thickened. You’ll see the rice plump up and you can taste it to make sure it’s cooked. This took about another 15-20 minutes.

Add in the almonds, pistachios and the cardamom (in the pod and all!) and stir. Some optional ingredients you could put in to add a rich flavor include: rose water, ghee (clarified butter – very big in Indian cooking) or golden raisins.

It’s best and typically served warm, but you could serve it cold. Garnish with pistachios, almonds, cardamom, mint and enjoy!