Indian milk sweet porridge
Indian porridge is a food based on rice and milk, also known as Indian rice pudding (Kheer), which is a local dessert with a unique flavor in India. People in Punjab believe that eating this sweet porridge on the first day of the new year will bring good luck and life will be sweet. Kheer is an ancient Indian dessert that comes in several different versions. Although it can be eaten at any time of the year, it is also a common dish in many Indian ceremonies, festivals, and celebrations. Initially it was used as a gift to worship the gods, and the practice later spread to other Hindi-speaking temples. For example, Nepal and Sri Lanka make this dessert with local spices, and the name is different. For example, in Afghanistan, this thing will be called Firnee, the production style and raw materials are also different, many places in the hotel will add concentrated milk or condensed milk for viscosity, cornstarch for color, etc. I sometimes go to Indian mukbang and find that the appearance rate of this sweet rice porridge on their table is not low, and driven by curiosity, I plan to try it myself.
How to make sweet porridge with Indian milk
Step 1
Wash the basmati rice, pour in milk and water and bring to a boil
Step 2
Continue to boil the rice, thicken the rice porridge, and add sugar to taste
Step 3
Fry the cashew nuts in oil until golden brown, remove them and let them cool slightly to make them crispy
Step 4
Put the cooked rice porridge in a bowl and place fried cashews on top
Step 5
finished product
Cooking tips for sweet porridge with Indian milk
This porridge can be eaten cold or hot, although we are all used to using spoons, but Indians grab it with their hands even if they eat it. The amount of sugar depends on your own taste preferences, just control it flexibly, and everything that is sweet in India is a deadly amount of sugar. And although this sweet porridge is more like a staple food in our eyes, Indians eat it as something like a dessert. This sweet porridge is also made in India, and it is rare and thick, and it depends on your own preference. In addition, there are two versions of this porridge, one is a simple rice porridge cooked with milk like me, and the other is spiced, it is estimated that it may be divided into South India and North India. So if you like to add spices, just grab some cardamom powder or something and throw it in and cook it together, but the Chinese people are probably not used to it, or this original taste is more acceptable.