The Times Magazine 33KHEER
Serves 4
Kheer is a rice pudding flavoured
with green cardamom and dry fruits.
It is believed to have originated
2,000 years ago in the eastern Indian
state of Odisha in the time of Lord
Jagannathan.
- 100g basmati rice
- 600ml whole milk
- 100ml condensed milk
- 2 tbsp sugar
- ½ tsp cardamom powder
- 2 tbsp roasted sliced almonds
- 2 tbsp raisins
- 1 tbsp chopped pistachios
- Roasted seasonal fruit, for
example figs
1 Wash and soak the rice for
20 minutes. In a heavy-bottomed
pan, simmer the rice with the whole
milk, condensed milk and sugar.
Cook until reduced to a thick creamy
consistency and the rice is cooked.
2 Remove from the heat and add the
cardamom powder. Once it is cool,
add the almonds and raisins. When
ready to serve, garnish with chopped
pistachios and top with roasted fruit.
SAAG PANEER
Serves 4 (overleaf )
This is one of the most popular
dishes in Punjab. It is made from a
thick puree of mustard greens and
spinach cooked slowly with ginger,
garlic and other spices.
- 4 tbsp oil
- 4 red chillies
- 1 tbsp cumin seeds
- 2 tbsp chopped garlic
- 2 tbsp chopped ginger
- 4 tbsp chopped onion
- 3 tsp salt
- ½ tsp chilli powder
- 1 tsp coriander powder
- 600g spinach
- 200g mustard greens or kale
- 2 tbsp dried fenugreek leaves
- 400g paneer, cubed
- 2 tbsp single cream
- 4 tbsp butter
- Ginger juliennes and fried red
chilli, to serve (optional)
1 Heat the oil in a large pan. Add the
chillies and cumin seeds and let
them crackle. Add the garlic and
Eat!
GYMKHANA