Divine Spice Box would like to introduce our first guest – Sreelatha Shenoy from Framed Recipes.
Sreelatha is an enthusiastic lady who loves to cook, click and share stories. Very creative with her food photography and well articulated recipes, her blog is a plethora of both sweet and savory treats from all over. Specializing in Indian cuisine, her recipes reflect the rustic, charismatic character of Indian food and her stories that go along makes me smile every time i read them. I believe that food has the power to connect old memories with new and enrich the experience of enjoying a meal. Sreelatha brings that very magic to her posts 🙂 As she tells me, she loves her desserts and i can totally imagine. Just look at these Rava Ladoos and Baklava … how very wonderful !I am glad that i found her on social media and even though we had interacted pretty less, it was almost magic how we started bonding ! Next i knew, i was talking to her about all sorts of things 🙂 Just like that, i found a dear friend in her <3
One day she asked me if i would like to do a guest post on her blog and without hesitating even for a minute, i agreed ! For me, it was an opportunity to interact with her more 😛 During our conversation, she told me that i was her first guest author. I felt really honored and that very day, i decided that she would be my first guest on DSB too !! So without further ado, lets hop on and see what Sreelatha has to share with us today ! 🙂 Over to u, Sreelatha
Hi Peeps… I am Sreelatha and I blog at Framed Recipes.
Thank you so much Prachi for letting me share space on your delightful blog. Prachi and I met through a Facebook group and we really hit it off from the moment we connected. She has been kind enough to give me blogging advice and sharing her Beets Banana Smoothie recipe on my blog. And thank you so much for letting me do a guest post at my own pace.
Just yesterday Prachi & I were talking (chatting) and the discussion turned towards desserts/sweets. I am super impressed by the way she can resist sweets. Oh my!
Desserts. My family loves it, all of them – but we are a little partial to cakes and of course Indian Sweets. Indian Sweets are to die for, especially if you grew up eating them. My recipe today is one the quintessential Indian Sweets – the Kheer. Kheer needs no introduction to anybody who has tasted it. But if you are new to Indian cuisine, Kheer is a popular Indian sweet where rice is simmered in milk and sweetened with sugar. Every household has its own recipe for Kheer and it is an inevitable sweet for any celebration.
I always struggled with getting the right consistency for Kheer. Tried many recipes and many variations – but nothing satisfied me. Till … I learned this method to make Kheer using pressure cooker from a food group that I am member of. For this recipe, I combined the recipe from my mom-in-law with the method shared in the food group and voila – the perfect Kheer, satisfying all senses. I hope you will try this Kheer and enjoy it.
- 1/2 cup Raw Rice (I used Basmati Rice)
- 1 liter 2% Milk
- 3/4 -1 cup Sugar (adjust to suit your taste)
- 2-3 Cardamom Pods; husked, and seeds powdered
- 1 generous pinch Saffron; soaked in 1 tbsp warm milk
- Chopped Pistachios
- Pressure Cooker
- Pressure Cooker fitted with rubber gasket
- Plate/Trivet that comes with the pressure cooker
- 2-3 Stainless steel teaspoons
- Saucepan without handle
- Tight fitting lid for the sauce pan.
- Measuring cups
- Boil Milk in heavy bottomed sauce pan . Remove from heat.
- Wash the rice and add it to the boiled milk. Along with the rice, put 2-3 stainless steel spoons into the sauce pan. This is crucial to prevent milk from boiling over when we pressure cook.
- Add about 1.25 cups water to your pressure cooker and place it on the stove on medium high heat. Place the sauce pan with the milk and rice inside the pressure cooker. Close the sauce pan with a fitting lid. Now, close the pressure cooker and continue heating.
- Once you see a steady stream of steam escaping from the pressure cooker, reduce the heat to low. And let it cook for another 45-50 minutes.
- Turn off the heat. Let it rest for 10 minutes before opening the pressure cooker lid. Carefully remove the lid from the sauce pan and remove the vessel from the pressure cooker.
- At this point, fish out the spoons that you put in the sauce pan.
- Place the sauce pan back on the stove over medium heat. Add sugar and mix well. Once it comes to a boil, add the cardamom powder and saffron soaked milk. Give it a quick stir.
- Serve hot or cold, garnished with chopped pistachios.
- Adding the stainless steel spoons into the milk vessel is crucial to prevent milk from spilling over when pressure cooked.
- You can place the plate/trivet that comes with cooker at the bottom of the cooker to stabilize the vessel with the milk.
- Please note that you DO NOT place the weight while pressure cooking.
- Make sure the pressure cooker lid is fitted with the rubber gasket.
- If the Kheer is thick for you, add additional boiled milk to adjust the consistency.
Find more of her recipes at her blog Framed Recipes