We are looking forward to this year very much, have some very interesting things coming up this year and are very excited. Also hope that this year will be a very good one for the taste buds and the culinary creativity.
The first recipe this year is a traditional Rajasthani dish, one of our favourites, and I make it quite often. It's made with husked wheat kernels and milk... it's normally had with sugar and a lot of ghee (clarified butter) - but one can avoid these also. This is a winter dish and tastes absolutely heavenly. To be served piping hot!
Hope you like this dish as much we do :-)
1 cup - husked wheat kernels
3/4 cup - water
4 1/2 cup - low fat milk (may need more)
1/4 tsp - cardamom powder
Add sugar according to taste and a little / loads of ghee according to the waistline :-) while serving the dish.
- Put the wheat kernels and water in a pressure cooker (without closing the lid) and cook for 2 minutes on high flame, stirring continuously.
- Add 3 1/2 cups of milk and mix well. Cover the lid and pressure cook for 1 whistle/ring on high flame.
- Lower the heat and pressure cook for 2 whistles/ring.
- Open the lid and transfer the cooked wheat to another metal utensil (the wheat may stick to the bottom, avoid scraping it as it has a burnt taste)
- Place the utensil on a heavy bottomed pan and place the pan on the heat. Add the cardamom powder, saffron strands and 1 cup of milk and let it simmer for 10-15 minutes or until the wheat kernels are soft, stirring continuously. (take care that it doesn't stick to the bottom)
- Add the ghee and sugar and serve hot.
- You might need to add a little more milk and bring to boil again to correct the consistency, if not serving immediately but later.
Sending this to Jyoti's Winter Warmers.