On (Kheer) Khane Din, cook rice pudding in the Nepali way
Kheer
Today is the 15th of Shrawan, a day stamped as Khir/Kheer Khane Clamor in the Nepali calendar, which interprets to a day for eating rice pudding. This day is watched to stamp the conclusion of the rice planting season and to commemorate the difficult work and accomplishment of the ranchers. This celebration falls precisely one month after Asar 15, another imperative agrarian celebration in Nepal.
On this day, in nearly each Nepali family, a extraordinary dish of rice pudding, locally known as khir, is cooked and advertised to the gods some time recently the family individuals appreciate this sweet delicacy. Khir is considered a sacred and immaculate nourishment that is more often than not made amid devout ceremonies and festivals.
Hence, you are learning nowadays how to make khir in a ordinary Nepali style.
Khir tastes mind blowing, but making this dish is not that complicated at all. But, having persistence is a must. Celebrate this Khir Khane Noise by making this sweet rice pudding on your possess and appreciate it with your family.
Ingredients
Basic
Milk: 4 litres
Taichin rice: 1 cup
Sugar: 8-9 tablespoons
Ghee: 2 tablespoons
Optional
Nuts (Ground coconut: ¼ container, almond: 10, cashew nuts: 10, raisins: 10)
Cardamom
Saffron
Recipe
First of all, wash the rice legitimately and drench it in water for 15-30 minutes.
Now, take a cauldron or a wide container, warm it a bit, and include a tablespoon of ghee to it. After that, include ground coconut, chopped almonds, cashew nuts, and raisins to the ghee and broil them for a few minutes till they turn lig
Then, switch off the fire and take out the nuts and let it cool for a few time. In the same skillet, broil the drenched rice in the extra ghee for a few minutes. Presently include all the drain to the container, mix it and bring it to a boil.
After that, lower the fire and let the drain decrease and thicken. Mix the drain and rice time and once more to maintain a strategic distance from burning drain on the foot of the pan
Once the rice is half-cooked, include sugar as per your taste inclination and blend it legitimately. Proceed cooking on moo fire and blend at interims.
Also, pulverize a few cardamom seeds and include those and other broiled nuts and coconut to the blend of rice and drain and blend them exceptionally well. It is way better to take off a few nuts for afterward to embellish khir.
You can too include saffron to the dish. You fair require to take a few saffron strands and blend them in a tablespoon of warm drain. At that point, include this blend to the khir that is being cooked.
It will take around 40-50 minutes for the drain to decrease and thicken and for the rice to be cooked legitimately. Once the rice gets well done and the drain thickens and gets to be rich, your khir is all prepared to be served and savored.
You can serve khir in a bowl and beat it with the remaining nuts. A bubbled potato pickle or a straightforward potato curry can be a culminate coordinate for the bowl of your khir.
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