The recipe is very similar to Sakkarai Pongal, except that my parents' version has some coconut milk, a staple of the Konkan region where coconut trees grow abundantly along the coast. Coconut adds a unique flavor all its own which is particularly great when you remove ghee from the equation, as we do for our vegan version. The coconut also keeps the kheer moist and fluid even after you refrigerate it.
Another flavor boost comes from saffron, those spicy stamens so prized in Indian cooking. The saffron also gives the dish a gorgeous golden color.
Ingredients:
3/4 cup rice
1/4 cup mung dal
1 cup almond milk
1 cup coconut milk
3/4 to 1 cup grated jaggery
1 tsp powdered cardamom seeds
10-15 cashew nuts, broken into pieces
A generous pinch of saffron, soaked in a couple of tablespoons of almond milk
Boil the rice and mung dal together, preferably in a pressure cooker, until really soft. I added about 3 cups of water to the pressure cooker, which gave me the right consistency.
Add the almond milk and half the coconut milk to the rice-mung mixture and set it on a low flame.
Add the grated jaggery and stir well.
Cook on a low flame until the raw jaggery smell has dissipated. This took about half an hour for me. The pongal should not be dry, but creamy and slightly fluid. If it gets too dry, add some more almond milk. Stir in the saffron with the almond milk it was soaked in and the remaining coconut milk.
Heat 1 tbsp canola oil
Add 1 tsp powdered cardamom seeds
10-15 cashew nuts, broken into pieces
Toss until the nuts are lightly browned. Add to the rice.
Stir well. Serve warm or at room temperature.
I will take that, please!
ReplyDeleteI am not a big kheer lover ( just because of the dreaded 'malai') but your version looks creamy and so clean and nice that I just want to dig in. will a tiny pinch of edible camphor make it 'puja' ki kheer?
Manasi, yes, we usually add edible camphor to the Pongal version and it tastes quite unique. I cannot find edible camphor here in the Indian store.
DeleteWowwwwwwww.. looks absolutely perfect and inviting.. awesome clicks too :)
ReplyDeleteMy Aayi makes Muga God Khichdi in a similar way.. liked your kheer version with saffron !
ReplyDeleteI can taste it with my eyes! mmmmmm
ReplyDeleteJust now someone mentioned on my site about this version with coconut milk and I thought it was so interesting. And here you are with the real thing, looks awesome and I am sure the coconut milk adds a very interesting taste and flavor to this :)
ReplyDeletewow nice and healthy pudding!!! such a treat for the holidays and the festivals!!!
ReplyDeleteSowmya
Ongoing Event - Breakfast
Ongoing Event - Tried and Tasted - Raks Kitchen
One of my favourite pudding,irresistible and delicious.
ReplyDeleteJust curious- why is it that your post always appears at the top of my reading list even though the last time you posted something was 2 days back? Do you keep republishing your post a couple of times so that it stays on top of the list of feeds for the benefit of those who may not have seen it?
ReplyDeleteDina
Didn't realize that and not sure why that happens. I don't republish the post unless I have a significant edit/correction to make.
DeleteThank´s for this recipe, it looks delicious and very easy to prepare!
ReplyDeleteRegards,
@photorecipe