Bhikshaam Dehi --------------------------------------------Leave your Suggestions & Queries
Recipe Text
Ingredients:
- Pearl Tapioca – 150gms
- Water – 220gms
- Sugar – 100gms
- Cardamoms – 4
- Cashew Nut Pieces – 14
- Raisins – 18
- Milk – 650ml
- Ghee (Clarified Butter)– 1tsp
- Ghee (Clarified Butter) – 1tsp—For Frying Cashew Nut Pieces
Preparations:
First Cook the Tapioca. Take tapioca into a bowl and add water. Place this bowl in pressure cooker and cook. After first whistle, cook the tapioca on low flame for 10 minutes. Allow the pressure cooker to cool down completely. With the amount of water used, tapioca will be slightly under cooked. Do not worry as the remaining portion will get cooked in the milk.
Heat a pan and add ghee. When ghee is melted, add the cashew nut pieces and fry stirring on low flame. Fry the cashew nuts till they start changing color. At this stage switch off the flame and keep the pan aside—the cashew nuts will get a nice color with the heat of the pan.
Method:
Heat a heavy bottomed pan and add milk. Bring the milk to a boil and lower the flame to medium. When the pressure cooker has cooled down, remove the bowl from it and mix the cooked tapioca with a spoon. Add the cooked tapioca to the boiling milk and cook stirring. Allow the kheer to thicken a bit. Meanwhile powder the cardamoms. Take out the shells of cardamoms and powder the seeds in a mortar & pestle. When the kheer starts thickening add the cardamom powder and mix well. When the kheer id done add the fried cashew nut pieces along with the ghee and mix again. Transfer the kheer to a serving bowl when the consistency is slightly thin. Let the consistency of the be of pouring consistency as the kheerkheer thickens on cooling. While serving mix the kheer well and serve to enjoy it. Serve the kheer hot or cold as desired.
Points to Remember:
Cooking tapioca in pressure cooker is a less messy job and time saving too. Tapioca takes more time to get cooked in milk when added directly to the milk. When cooking tapioca directly in the milk, it needs to be stirred all the while otherwise it will get burnt at the bottom of the pan. so it is advisable to cook the tapioca in a pressure cooker.
With
the amount of water used to cook the tapioca, the tapioca grains will be
slightly under cooked. Later when we cook this cooked tapioca in the boiling
milk, it gets cooked fully. If we fully cook the tapioca in pressure cooker and
then add it to the boiling milk, by the time kheer is
prepared, tapioca gets overcooked and gets mixed in the milk. 
To see the grainy
texture of tapioca follow the above procedure exactly as shown.
Transfer the kheer to a serving bowl when the consistency is slightly thin. Let the consistency of the kheer be of pouring consistency as the kheer thickens on cooling.
Let
the consistency of the kheer be thinner, if serving it cold. As said earlier it
thickens on cooling. Add few spoons of sugar additionally as cold kheer tastes less sweet.
For additional flavor add a little bit of edible camphor to the cardamoms while making powder.
Enjoy !!!!!!!!!!!!!!
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