Life 'n' Such

I am sure, there are numerous recipes for making rice pudding (depending on the recipe, called kheer or firni in India, and surprisingly this is also made in Turkey, I will get that recipe soon).

Before reaching the airport, Rudaba aunty had just enough time to tell me this recipe.

Ingredients:
For 1/2 gallon full fat milk,
1/4 cup rice (soaked in water for about 4-6 hours)
Sugar,
dry fruits for garnishing (almonds, cashews, raisins)

Boil the milk in a non-stick deep pan. In a blender put the soaked rice and about a cup of cold milk. Grind to form a rough paste. Add this to the boiling milk. Keep stirring constantly, do not leave this even for a couple of minutes. Needs your full attention. Cook till this thickens, add about 1 cup sugar (more or less depending on your taste). Again boil till the sugar dissolves. Add the dry fruits.

Put it in little bowls and refrigerate. Serve chilled.

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Driving towards the SFO airport, Rudaba aunty told me this recipe on cell phone for making sevai (an indian dessert, which is one of my favorites, especially when she makes it !)

Ingredients:
1 packet sevai (very thin vermicilli)
ghee (indian butter/clarified butter)
milk,
1 can condensed milk,
3-4 cardomoms, or 1 tsp elaichi powder
dry fruits (almonds, raisins, cashews) optional
sugar
water for making syrup

Fry roast the sevai in 1 tbsp ghee in a big pan. Remove and keep aside. After its cooled a bit, add milk to soak the sevai, and about 1 inch above the sevai.

In the same pan, add 1 tbsp ghee, and elaichi powder or crack the cardomoms. After a bit, add the 1 cup sugar and 1 cup water. Let it come to a boil, then let it boil for additional 5 mins. Add the sevai in milk to this. At this point, you may need to add additional 1 or 2 cups of milk. After getting to a boil, add 1 can condensed milk, and now turn down the heat to medium. Cook for another 10 mins to get a thick consistency.

The milk in this sevai should not dry out completely. This recipe should be a little moist.

Serve hot or warm, Enjoy!

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