Wednesday, June 24, 2009
Another name for sweetened condensed milk.
3 1/2 liters of milk
1 cup mishri or sugar
1 t cardamon powder
1. Mix all ingredients together and bring to a boil.
2. Simmer and leave it to cook down, stirring occasionally.
3. Cook until a desired thickness. The thinner the kheer the more drinkable. Also push it through a strainer so there are no lumps when serving. Children like to eat the milk skin and so on left after straining, so there is no waste.
VARIATION: A popular variation of kheer (aka "sweet rice") is to add rice (preferably Jasmine) to the cooking. Cook until thick and the rice floats to the top. At least 20 minutes after coming to a rolling boil.