#kheer

[rhysaka]

Literally why is there a comment like this under a reel talking about the history of “Kheer”???

Let me just enjoy the video without shoving your ideology down my throat!

[morethansalad]

Vegan Kheer (Indian Rice Pudding)

[miercoles-wednesday]

Took a pic to document my delicious rice pudding but it just looks like worms 😔

[haveyoueatenthis]

Have you eaten kheer?

Yes, and I liked it

Yes, and I didn't like it

No

I haven't heard of this food

Voting ended onNov 7, 2023

[boogiepopmeup]

Trying Kadhai paneer today! And some rice seasoning, and kheer!

Unexpectedly it is a paste!

Food is done! 🥘

[kheerkadam]

♡chanar payesh♡

hi!

Today, we're exploring the sweet, creamy delight known as Chanar Payesh! This Bengali treat is a must-have for anyone with a penchant for milky desserts and soft chana balls. Let's jump into this culinary adventure!

Step 1: Making the Chana Balls We’re going the convenient route with store-bought paneer, which makes the process quicker and just as delicious.

Crumble the Paneer: Start by crumbling the paneer into a bowl. The finer, the better – get those hands working!

Sweeten It Up: Mix in some sugar with the crumbled paneer. This will give our chana balls that sweet kick.

Shape the Spheres: Roll the sweetened paneer into small spheres. They should be about the size of marbles – just like the ones you lost under the couch as a kid.

Size Matters: Be cautious not to make them too big; they’ll puff up in the milk, and you don't want chana giants in your payesh. To be frank, I made them a bit too big. I didn't think about the fact that they would increase in size in the milk, so be sure not to make the same mistake I did.

Step 2: Preparing the Milk Time to get that creamy, dreamy base ready.

Boil the Milk: Pour whole milk into a pot and bring it to a boil. Rich, full-fat milk is your best friend here.

Spice It Up: Add cardamom seeds to the boiling milk. You could use saffron for a yellow hue, but I wanted to keep my Chanar Payesh pure white, so I skipped it. Your kitchen, your rules!

Reduce the Milk: Let the milk simmer and thicken, stirring occasionally to prevent sticking.

Step 3: Adding the Chana Balls Now for the magic – combining the creamy milk with our sweet chana spheres.

(notice the before and after)

Simmer and Soak: Once the milk has thickened, gently add the chana balls. Let them soak and simmer, absorbing all that creamy goodness and expanding slightly.

Step 4: The Finishing Touches Time to add some flair!

Nutty Crunch: Soak some pistachios and almonds to remove their skins easily, then chop and sprinkle them over the Chanar Payesh. This adds a delightful crunch and a touch of elegance.

Fun Fact: Chanar Payesh is often made during Bengali festivals and special occasions, bringing joy and sweetness to celebrations. It's pretty much a combination of roshogollas and kheer to put it simply.

So there you have it – the ultimate guide to making Chanar Payesh, a dessert that’s as delightful to prepare as it is to eat. Whether you're a kitchen pro or a newbie, this recipe is sure to become a favorite in no time.

Stay tuned for more scrumptious recipes coming your way soon. Until then, happy cooking and even happier indulging!

Dig in and enjoy!

[cookwithnazia]

[carnelianmeluha]

Indian vegetarian and vegan food: Appe, Lentils, Potato with Poppy Seeds, Paneer with Peas, Plantain Koftas, and Vermicelli Saffron Pudding

Had a dinner party today and my friends here love when I make Indian food, especially the ones they don't get in restaurants. Close-ups of some of the food with their traditional names below:

Appe or Paniyaram: Crispy, pillowy balls made of semolina batter, yogurt and mixed veggies, usually eaten as a snack or appetizer.

Kaach Kolar Kofta: Mashed green plantains and potato balls fried and then simmered in an onion cumin gravy with other spices.

Matar Paneer: Indian cottage cheese or paneer cooked in a tomato-cream based gravy with sweet peas and spices.

Seviyan Kheer: A pudding made of thin vermicelli noodles, milk, condensed milk, saffron, cardamom, pistachios, almonds, cashews, and raisins.