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Sunday, October 31st, 2010

Diwali Recipe: Kheer

By
Monkey Business

As much as Diwali is a festival of lights, it is also a festival of sweets. There are so many amazing sweet dishes made in celebration of Diwali. Here we present one of them, Kheer, an Indian rice pudding.

Serves 4

Ingredients:
1/2 cup basmati rice, washed and drained
4-5 cups milk
1/2 teaspoon ground cardamom
1 tablespoon rose water (optional but worth it)
1/4 cup almonds (blanched and slivered)
Pinch of saffron threads, soaked in a little hot milk
1/4 cup skinned pistachio nuts (chopped)
1/4 cup raisins
3-4 tbsp sugar

Instructions:
Put the rice, milk and cardamom in a saucepan. Bring to boil and then turn down the heat and simmer gently until the rice is soft and the grains are starting to break up (approximately 60 minutes).

Add the almonds, pistachio, saffron and raisins and simmer for a few minutes. Add the sugar and stir gently until completely dissolved. Stir in the rose water. Remove from heat and allow to cool. Ladle into bowls. Garnish with a little crushed pistachio.

Serve warm or chilled.

Adapted from Activity Village

Notes and Modifications:
I am always trying to get as much healthy stuff into my kids at every meal, since they can be picky eaters. To make this dish even healthier for my toddler and preschooler, I added a little flaxseed. Coconut milk could be used for 2 cups of the regular milk (1/2 coconut and 1/2 regular) and this could easily be made dairy free as well (dairy free may require the addition of an egg yolk in the simmering phase for added thickness). I debated whether I could mix in a little pureed veggie of some type (cauliflower? squash?) but didn’t want to chance it.

Do you have any great Diwali dishes? We always love to try more recipes. Please leave any recipe ideas in the comments section!

© 2010 – 2013, Stephanie Meade. All rights reserved.

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ABOUT THE AUTHOR


Stephanie is the Founder and Editor-in-Chief of InCultureParent. She has two Moroccan-American daughters (ages 5 and 6), whom she is raising, together with her husband, bilingual in Arabic and English at home, while also introducing Spanish. After many moves worldwide, she currently lives in Berkeley, California.

Leave us a comment!

3 Comments
  1. CommentsBonnie Schwartz   |  Sunday, 21 November 2010 at 8:09 am

    Oh, this sounds great. Does anyone know where to find rosewater in Santa Fe?

  2. CommentsTina Der Bedrossian   |  Friday, 21 October 2011 at 9:04 am

    Mmmm….looks delicious!

    Bonnie, try Ziggy’s International Market 1005 Pen Road, Santa Fe, NM 87505 (505) 986-5054
    If you are unable to find it, you can perhaps substitute Rose Extract, just add a few drops at a time so it’s not to perfumey. I personally prefer Orange Blossom Water in place of Rose Water…..both should be available at any international market.

  3. CommentsSriram   |  Friday, 21 October 2011 at 12:01 pm

    If there is one thing that’s completely optional in this receipe – it’s the rosewater. You could totally skip it :)









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