There is only one feeling that comes to me when I remember
my grandma’s kitchen. And that is the sentiment of being protected. That is not
the conventional feeling that is associated with a kitchen. But it was about the
fragrance, the tenderly warmth and the affection that went into the food that
would be cooked in her not so big kitchen. I always felt at home in her
kitchen, in complete safety and being loved. I don’t think there was ever a time
when my grandma did not make Kheer or also known as Firni (rice pudding) during
special occasions. Despite being a customary element on our family menu, it is
indeed a dish that brings solace to the mind and heart. The sweet aroma of rice
being boiled in hot milk, along with the flavours of pistachios, almonds and
cardamoms produce a simple yet mouth-watering dessert.
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| Kheer (Rice Pudding) being cooked. |
The smell of this lovely of this pudding would travel
through the whole home creating a sense of impatience for those who were
waiting to have some of the sweet white crystals in creamy milk. And it was
definitely worth the wait of tasting the love from somebody who nourished us
with her sweet dish. Ironically my grandma herself could not eat it herself as
she was diabetic. That leads me onto the question of how healthy is Kheer? An
article by Sarika Sarkas Das on differentruths.com states that “It is a
healthy, milk based dish. Rice gives nutritional value to the dish and nuts are
full of vitamins, proteins and minerals. Only the sugar is the villain here.
Diabetic patients and obese people need to be careful.” The enjoyment of eating
can have both positive and negative effects. Therefore, with this article in mind, it is
important to consume a healthy amount as too much is not good at all!
Although it is said
to be taken from Persia, the added Pakistani elements of pistachios and almonds
are successful in adding distinction. It is a straightforward recipe that
evokes deep emotions of most members of my family. Traditions tell us to serve
this in a terracotta dish which adds a distinctive flavour to it. My grandma
bought these terracotta dishes all the way from Pakistan. In this way, food has
allowed us to taste the Pakistani earth and land. All those memories of the
holidays I have taken in Pakistan come to mind. That smell just after some
heavy showers of rain, the humidity that came with it but also the peaceful
walks in the sunshine.
My grandma’s recipe:
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes plus 1 hour refrigeration to cool
before consuming
Serves: 6
Ingredients:
500ml whole milk
100g sugar
200ml condensed milk
70g Basmati rice
150ml water
Handful of Cardamoms
For topping:
2 tablespoons of chopped almonds
2 tablespoons of finely chopped pistachios
Method:
1.
Boil the milk in a saucepan
2.
Add the cardamoms and rice to the milk
3.
As the milk has reduced by more than half,
remove the added cardamoms and add the condensed milk
4.
Transfer the rice pudding to a glass dish and
add the sugar whilst tasting to see if its sweet enough
5.
Garnish with the chopped almonds and pistachios
6.
Cover the dish with cling film and place it in
the fridge for an hour or so
7.
Serve
My very own end result:
References:
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