Parsi Pressed Rice Flakes Pudding


Serves: 4
Total Calories: 141

Ingredients

1 cup pressed rice flakes (poha), sorted
4 cups whole milk
1 to 2 tablespoon sugar, or to taste
2 tablespoons coarsely ground raw cashews or almonds
1/4 teaspoon ground green cardamom seeds
1 drop rose essence

Directions:

1. Place the pressed rice flakes in a fine-mesh strainer and rinse under running water. Set aside to drain until needed.

2. Place the milk in a large, heavy wok or saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring and scraping the sides and bottom of the wok often, until the milk is reduced by about 1/4, 10 to 12 minutes.

3. Add the drained pressed rice and simmer, stirring and scraping the sides of the wok, until the kheer is thick and creamy, 3 to 5 minutes.

4. Add the sugar, nuts, cardamom, and rose essence and cook until the pudding reaches the desired consistency, keeping in mind that it will thicken as it cools. Transfer to a serving dish and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 45

This Parsi Pressed Rice Flakes Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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