MORAIYA NI KHEER/FASTING RICE PUDDING

    MORAIYA NI KHEER/FASTING RICE

                         PUDDING

                                                           (Serves 2)

Moraiya Ni Kheer is popular Gujarati fasting recipe. This is a delicious, tasty and easy fasting kheer to make.

INGREDIENTS:

·      ¼ cup Moraiya (Also known as Samo, Bhagar, Varai/Vari Tandul (Varai/Vari Rice) English name is Jungle Rice/Wild Rice.

·      3 cups Milk

·      1/3 to ½ cup Sugar or as per taste

·      12 Golden Yellow Raisins

·      15 -20 strands of Saffron, crushed with pinch of sugar in mortar and pestle

·      1 T Almonds, shredded

·      ¼ to 1/3 tsp. Cardamom Powder

FOR GARNISHING:

·      8 Almond Slices

·      3 Pistachios, shredded

·      Few strands of Saffron

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LET’S COOK:

Wash moraiya 2-3 times. Keep it in water for 10-15 minutes.

Boil milk in a heavy bottom, wide mouth non-stick pot, on medium high heat with occasional stirring to avoid sticking to the bottom.

Once milk comes to a boil. Reduce heat to medium. Drain moraiya and add in milk and continue cooking, with continuous stirring and scraping side of the pot to keep dry milk from sticking, for about 13 -14 minutes.

Add sugar, raisins, crushed saffron and shredded almonds and continue cooking for 3-4 minutes or until milk thickens, with continuous stirring (KHEER WILL CONTINUE TO THICKEN AS IT COOLS .YOU CAN RECTIFY IT BY ADDING MORE WARM MILK TO IT)

Switch off the heat and add cardamom powder and mix well.

Transfer in a serving bowl.

Garnish with sliced almond, pistachios and with saffron strands.

Serve warm or cold, either way it tastes great.

Enjoy…

TIPS:

Add extra warm milk if kheer gets too thick.

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