I made this recipe. Its super easy and delicious !
I made with coconut oil when roasting rice and also used only cashews rather than all diff kinds of nuts... Followed the rest step by step....quadrupled recipe so cook time is a little longer..Turned out beautifully!!! Now I dont have to spend tons of $$ for it at my local Indian restaurant....for a family of 6 great price to make such an amazing dessert that all my kids adore!!! Thank you :)
I would love to share my picture with accreditation to my website. Thank you Rick for reaching out to me. :) --DK
That's 'cos in India, there is nothing called Pudding rice available. Hence medium grained is used more often - in the South and Basmati or long grained rice in the North. But you can of course use the pudding rice. It does taste best --DK
Like I have mentioned ideally short/medium grained rice would be perfect for this kheer - the one you use for your day to day cooking. Basmati is long grained rice but would work fine too --DK
Thank you so much Amisha :) --DK
Nope its already there - 2 steps before the addition of saffron!
You can skip the saffron. I read somewhere that 1 cardamom pod is 1/6th tsp ground
Serves 2 -3 ppl
Thanks hema..Miss you guyz too :( and yes - I miss making friday prasadams and coming along to all your houses :( Sigh! --DK
Really? I wouldn't know! I mother always added nuts, raisins and cardamom (saffron not so much cos of the expense!)...but whats a prasadam without these key ingredients? --of course not to mention that additional flavor that it imparts ;) ;) --DK
Wow-It sure sounds v complimentary to me :) And no, I am not one - long way to go in the photography world :) Thanks for the assumption though - DK
This makes about 4 servings. And yes, its indeed a delicious festive pudding famous in India
Ok now that some compliment! Anything which reminds anyone of home is a real compliment indeed! Talking about paati, I miss mine too :( Happy Diwali Divs :) --- DK
Thank you for kind words :) --- DK