Pakashastra

Pakashastra

Tuesday, December 24, 2013

Komola Kheer


Ingredients:

Tapioca Pearls/Sago/Sabudana - 1 cup
Valencia Oranges - 2
Whole Milk - 3 cups
Sugar - 1 cup
Cardamom Powder - 3/4 tsp
Salt - a pinch
Cashew Nuts - 10
Raisins - 10
Ghee - 1 tsp


Method:

  1. Dry roast sabudana for 2-3 minutes, stirring continuously.
  2. Boil sabudana with 3 cups of water until they turn transparent in color. Keep stirring occasionally to avoid charring.
  3. Meanwhile, peel oranges and separate the segments.
  4. Discard the transparent skin and seeds from each segment, cut them into small pieces. Keep aside.
  5. When sabudana turn transparent, add sugar and cook until the sugar melts.
  6. Pour milk, set the flame to medium and let it cook until it starts thickening. Keep stirring frequently to avoid charring.
  7. Meanwhile, heat ghee in a pan, add cashew nuts and raisins, roast for a minute.
  8. When the milk thickens little bit, turn off the heat.
  9. Add salt. Mix well.
  10. Now add orange pieces and mix well.
  11. Add roasted cashew nuts and raisins.
  12. Serve hot.

Note:
  1. Valencia Oranges are sweeter oranges and resemble Sweet Lime. If these oranges are not available, you can try Sweet Limes or use the regular oranges. You might want to increase the quantity of in case the oranges that you use are very sour.
  2. Adding salt to any sweet dish gives a strong sweet flavor.
  3. You can replace sabudana with rice.

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