Serve it as a warm Paysam on a festival or a dessert on a summer day instead of ice-cream, this dish will win hearts. Also, if you are very worried about intake of carbohydrates and white rice, this chewy short grain brown rice is a pretty good idea. Although this takes a lot of time to make, I have tried to reduce the time by dividing work and doing it simultaneously.
For this you need
1/2 cup short grain brown rice
3 cups water
3 cups whole milk
12 tsp sugar
1/4 tsp cardamom powder
Kishmish
1 tsp ghee
1) Take a pan. Add 3 cups of water and 1 cup of milk. Keep it to boil. Once it starts boiling, add 4 tsp sugar and brown grain rice. Keep stirring and lower the flame. Brown rice takes a long time to get cooked. Keep checking if it is cooked every now and then. The mixture slowly thickens and brown rice gels well with the mixture.This takes approx one and a half hours to two hours.
2) In another pan, add two cups of milk and 8 tsp sugar and let it boil. Once it starts boiling, reduce the flame to medium and let it boil for a while. Keep stirring every now and then to ensure that the bottom of the pan does not get burnt. Let it boil continuously until it starts getting creamish- brownish in colour. (It thickens up and is like the milkmaid consistency). This would easily take 1 and a 1/2 hours.
3) Once done, mix them both and switch off the flame. Keep it aside.
4) Fry some Kishmish in ghee and season it alongwith cardamom powder to the pudding.
5) Cool the pudding to the room temperature and keep it in the fridge. Enjoy chilled brown pudding as a dessert.
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