Gajar ki Kheer/ Indian Rice Pudding with carrots

With all the international baking and cooking that has been happening on communicooking, I had begun to wonder if I wasn’t experimenting enough with our very own Indian cuisine. During my stay in London, this was not the case. Every few days, me and AM would inevitable crave for the dal-chawal (lentils and rice), and the rajma (kidney beans in Indian gravy) etc. Even when I was staying alone, although it seemed like a task to cook for only a single person, inevitably I would make Indian food for myself at least once a week. Since I talk so much about comfort food, I must mention that nothing can replace Indian food for its comfort levels. Most often, after a holiday and much eating out, all one needs is a simple meal of dal-chawal (lentils and rice) with roasted potatoes to bring one back home and easen the body out of the holiday junk. A conversation at my parents place the other day, made me also realize that while our eating habits are truly becoming global, there is a risk of us losing our traditional cuisine. Recipes of Indian Specialties like chutneys and pickles that are inherited through generations are slowly going to disappear, unless we decide to act immediately. I have very fond memories of my maternal grandmother, making Spicy pickles during vacations, and it would have been a pity if my mother hadn’t learnt the same. I cannot imagine a winter without the Sweet and Spicy Carrot pickle (Khatta Meetha Gaajar ka achaar) - post to follow soon! I have decided that 2012 for Communicooking has to bring with it- a lot of Indian cooking too. 

           Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This I assume, and can safely say is the Punjabi version from North India, hit by severe winters. The specialty of this is that its charm is only in peak winters, when bright red carrots are available in the market. My first attempt at kheer was in London, at a pot luck meal from all countries. The trick with kheer is though, is to make it in a heavily bottomed pan, or else the milk burns (which is what had happened with me- and I had to disguise the burnt smell with a lot of green cardamom!). Another tip, is to use full cream milk and fresh spices- saffron and green cardamom/ nutmeg etc.), which add to the richness of the kheer.

            The BIL was coming for a day- and I had a full day of work. With not enough time to plan, I decided to make dessert. And this time I settled on Kheer (Indian Rice Pudding). I have very fond, winter memories of Gajar ki Kheer made at my parents’ home with carrots. It is just like the regular kheer, but with a dash of carrots, to add some color. Made only in winters, it is wonderful, especially when eaten, fresh and warm. Since it was an extremely cold day, and he had been travelling away from home for almost a month now, it seemed like – well- ‘comfort food’J! The recipe is simple, and can be achieved in less than an hour, and brings wonderful visual results. It seems exotic- but really isn’t and is just what it turned about to be- impressive!

For the Gajar ki Kheer (Seves 3-4 people)

1 Litre Full cream milk

3 Heaped Tablespoons Rice (If using long Basmati- then advisable to crush it first)

2 Heaped Tablespoons Sugar

Some Strands of Saffron
2-3 Ground Green Cardamom 

Half a Carrot, peeled and grated

Bring the milk to a boil in a heavily-bottomed pan, and add the sugar. Add the rice and cook on medium heat, stirring occasionally. The milk will thicken and it is very crucial to stir occasionally. The rice will get cooked slowly. Cook for at least 30 minutes or until the rice is cooked and the quantity gets reduced to about half. Add the carrots, and cook for another 5-10 minutes until they cooked (not too soggy) and the Kheer looks pinkish. Add the Cardamom and saffron simultaneously and cook for about a couple of more minutes. Remove from heat and serve warm or let it cool a bit and serve chilled.

p.s. I got rave reviews for this; although a day later, when my dad had it- he thought it could have been cooked a tad but more. Tip- Do taste the consistency of the rice before removing from heat- it has to be soggy.