| Indian
name:
Kheer |
 |
| Ayurvedic Properties of
Basmati Rice |
| Taste:
Sweet |
| Quality:
Light, Unctuous |
| Potency:
Cold |
| Post-digestive
effect: Sweet |
Properties of milk:
Taste: Sweet,
Quality: heavy, unctuous
Potency: Cold
Post-digestive effect: Sweet
Medicinal Properties of Milk
Kheer is palatable and strengthening in nature. It is an
aphrodisiac and good rejuvenating dish. Yet, it can be a
bit heavy and difficult to digest. Thus a person who has low
digestive fire should eat a smaller amount.
Dosha Analysis
Kheer pacifies vata and pitta dosha, if
consumed in moderate amount. As kheer increases kapha
dosha, it can be prepared with low fat milk and honey
instead of sugar to be less kapha aggravating.
Ingredients
-
1 cup water
-
1/2 cup basmati rice
-
4 cups whole milk
-
1 tsp. raisins (optional)
-
2 tsp. cashews and pistachios
(optional)
-
10 to 12 treads of saffron (you
may soak them in one teaspoon of milk for two hours)
(optional)
-
3 small pieces green cardamom,
crushed with one teaspoon of sugar (If you crush cardamom with
sugar, then it is easier to grind and increases flavor and
aroma) 1/4cup of sugar (or to taste)
Preparation
-
Soak rice in water for 2 hours.
-
Boil milk.
-
Add rice to it.
-
Boil slowly for 30 minutes or
more until the mixture reaches a slightly thick consistency,
but you can stir it easily.
-
Add sugar and mix it well. Cook
for 5 minutes more. It will thicken a little more.
-
Put off pan from fire and let it
cool. Cooling will increase its thick consistency more.
-
Add saffron (which had been
soaked in milk), raisins, cashews and pistachios.
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