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22/10/2026

19/10/2026

Kheer recipe:
This is a time consuming recipe but is necessary to achieve the best results.

1 cup bhimri rice ( works best but you can use other rice avail)
3 litres milk
1/4 cup ghee
2 bay leaves
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1/4 teaspoon fine nutmeg
1/4 teaspoon fine cardamom
Enough condense milk to sweeten according to your taste. Gives a more creamy texture than sugar but you can use sugar or ghur ( jaggery)
250ml fresh cream ( omit if you dont want it too rich.
Almonds and toasted coconut ( optional)

Method:
In a pan add ghee and bay leaves. If you are using a cinnamon stick instead of powder, add the stick in.
Add in your washed rice ( do not soak the rice, if you want a thick creamy pudding) once rice absorbs water, the texture is not the same after cooking it in milk.
Add in 200ml milk at a time. As it dries, add another 200ml. Stir continuously. Add the almonds qhen the rice is almost cooked. Add toasted coconut when the rice is completely cooked.
This scorches fast so stir continuously. When the rice is cooked after using 3L of milk or maybe less, depending on what rice you use, then add in the condense milk or sugar and fresh cream ( or omit this). Keep stirring till its almost as thick as you want it. As it cools it will thicken. At this point you can remove it from the stove and add the powdered spices. Do not cook the kheer with these powdered spices, because it becomes almost non noticeable after this cooking process.
Do not add more milk once it is cooked and do not cook it further to get more thick. As it cools it will be thick and creamy.

19/10/2026

Halwa recipe:
1 cup flour
1 cup sugar
1/2 cup ghee
1/2 teaspoon elachi powder
2 bay leaves
Milk 700ml
Almonds ( optional)

Method:
To a bowl, add in flour sugar and half of the ghee ( 1/4 cup). Mix well and form fine crumbs. This ensures the flour cooks properly.
Add in 200ml at a time. First you get a thick batter texture. Add another 200ml milk, you should have a runny batter texture. Add the balance of the milk, it should be a very thin batter with crumble bits in ( the ghee).
Beat it well set aside for 30 min.
In a pan, heat in the 1/4 cup ghee remaining, and bay leaves. Add in the mixture, and stir continuously. Reduce heat to medium heat.
At first you will get a lumpy dough type texture. This is normal. Keep mixing allowing the batter to cook evenly and the flour to cook properly.
It is done when it becomes beige in colour compare to the white batter and the halwa will be smooth ( no lumps). Abit of the ghee will move to the sides of the pan then you know its done.