Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.



Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others

Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

  1 cup wheat
  ¼ cup white maash (urud) dal
  ¼ cup 1 tbsp barley
  ¼ cup moong dal
  ¼ cup masoor dal
  ¼ cup basmati rice
  1 cup channa dal
  ½ to ¾ cup oil
  2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
  1 ½ cup beef or chicken stock
  1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
  2 to 3 tablespoons ginger garlic paste,
  1 tablespoon heaped coriander powder
  1 ½ teaspoon level turmeric powder
  1 ½ large onions sliced for frying
  Salt to taste

Ingredients for sealed pot cooking
  1 level teaspoon garam masala powder
  ¼ teaspoon nutmeg powder
  ¼ teaspoon mace powder
  ½ teaspoon black cumin
  ½ teaspoon green, cardamom powder

Ingredients for Garnish or served on the side
  Lemon wedges
  chopped cilantro and green chillies
  fried onions
  julienned ginger
  chaat masala
  yoghurt and naan.

1. Wash and soak all seven grains for 6 to 8 hours. 
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.


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