I made a dairy product called "kheer". Its made with reduced milk cooked with rice. It needs constant stirring to prevent milk from sticking to the bottom over many hours. I have used evaporated milk in combination with whole fat milk to cut down on the time it takes for reduction. I was wondering if there is any way to reduce the time it takes to constantly stirring the mixture?
I have tried using a heavy bottom pan ( Dutch oven ) on low heat settings but the mixture still sticks to the bottom and gets burnt taste. Any tips?
A place for members of r/Zeher_Wali_Kheer to chat with each other
Happy Guru Nanak Dev Ji Gurpurab. A common Punjabi/Indian dish served at the end of a Langar at the Gurdwara is the Kheer. It's a nutty, sweet, and addictive dessert. You can't just have 1 bowl. To celebrate Gurpurab, here's my vegan take on kheer, while also sharing what Gurpurab means to me.
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Punjabi word of the episode is Sikh: means student or to learn.
Recipe: Ingredients: 6 cups Macadamia Milk, 1 cup Rice, 5 crushed cardamoms, 5 ounce almonds, 3 ounce raisins.
Cook the Macadamia Milk until it simmers then add the the 5 crushed cardamoms. Make sure continuously stir the vegan milk. Wash the rice and then add it into the vegan milk mixture. Cook for 10 minutes or until the rice is soft and the vegan milk thickens. Then add your chopped almonds and raisins. Garnish with crushed pistachios.
Gurpurab diyan lakh lakh vadaiyan
So I am planning on making kheer. I know the general recipe, now the thing is I have eaten rice kheer plenty of times, wouldn't mind a change of taste in kheer, only if it as good as or better then rice kheer. I have eaten besan kheer only once or twice and am not quite sure about the taste. I have both besan and rice at home, so needed quick suggestion that if you were to choose between the two, which one would you choose and why?