Monday, January 6, 2014

Sabhudhana / Javarisi Kheer





About Kheer:

Kheer is a South Asian rice pudding made by boiling rice or broken wheat with milk and sugar; it is flavoured with cardamom,raisinssaffroncashew nutspistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskritwords Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengalregion) are derived from the Sanskrit word Payas which also means "milk". It is prepared using milkrice, ghee, sugar/jaggery,Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.
It is an essential dish in many Hindu feasts and celebrations. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli (seviyanseviyaansayviah, or other spellings).
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th century AD, and so the recipe for the popular English rice pudding is believed by some to be descended from kheer. Similar rice recipes (originally calledpotages) go back to some of the earliest written recipes in English history.
In South Asia, Kheer is prepared and eaten on almost every festival. It is considered a holy dessert and used as a part of Bhog/Prasad. The dish is also consumed at Muslim weddings and prepared on the feasts of Eid ul-Fitr and Eid ul-Adha. A similar dessert, variously called fir-niphir-ni or phir-nee, is eaten among the Muslim community of North India, and also in PakistanIran, and Afghanistan. Today, restaurants offer fir-ni in a wide range of flavors including apricotmangofigsaffron and custard apple.






Ingredients:


Javarisi / sabhudhana - 5 tbsp
Sugar - 5 tbsp
Cardamom - 2 pods ,crushed
Kesar/Saffron- a pinch
Milk - 2 cup

Method:


  1. Take Javarisi in a pan and add water till it covers javarisi.
2.Then switch on flame and let it cook completely,it make take time to cook completely.You can also do this in a pressure cooker .In that case add sabhudhana with 3/4 cup water for 5 whistles.
3.Then add milk to that.

4.Add Crushed cardamoms and saffron.


 5.Cook till the milk gets thicker.Then add Sugar.

6.Kheer is ready.Serve Hot or Cold.


Tips:

1.You can also try this recipe with semolina , Semiya (rice Noodles) , Broken Rice or whole Rice.
2.Add Vanilla Essence in alternate for cardamom.
3.You can also add Ghee (Clarified Butter)Roasted Raisins and Cashews .





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