Auspiciousness is huge in the Indian tradition, that I grew up in. I relate it to positive thinking. It is praying, wishing and believing that all will go well. On auspicious occasions, sweets are first offered to the Gods and then distributed to all as ‘prasad’. Kheer is offered to the Gods during many festivals, all over India.
Kheer is a sweet pudding made commonly with rice or thin noodles called seviya that are cooked with other ingredients like milk, cream, sugar, ghee, raisins and nuts. Rice kheer seems to be a staple in many Indian restaurants in the United States, so many of you may know about kheer.
I decided to start off Indfused for 2015 with Almond Kheer! I used nutrient rich almonds for this kheer, instead of rice or seviya. The blanched, peeled and ground almonds lend a creamy texture and combined with the ground cardamom seeds, create a light and delectable flavor that screams PARTY TIME to the taste buds ! And like most of my cooking, this kheer is on the lighter side without compromising on the taste. So no worries about sticking to my new year’s resolution here 🙂
Here’s to a propitious 2015!
- a large fistful or about 30 almonds with skin, blanched and peeled or plain Marcona almonds. I got mine at Costcos
- 1 + ¼ cup milk, divided.
- ½ teaspoon ghee
- ¼ cup sugar
- ½ teaspoon ground cardamom seeds
- dried rose petals and pistachios for topping
To make the Almond kheer-
- In a blender, combine the almonds with the ¼ cup milk and blend it to a fine paste.
- Heat the ghee in a saucepan, over low heat. Add the ground almond paste and roast it for a minute or so over low heat.
- Add the 1 cup milk and stir well to combine. Add the sugar and let the mixture come to a low boil.
- Stir well and let the kheer simmer for about 2 to 3 minutes.
- Remove from heat. Add the cardamom seed powder and stir well.
- Almond kheer tastes delicious warm or cold. It thickens slightly as it cools.
- Serve, topped with the rose petals and pistachios.