kheer

i love to cook. i especially love to cook food that makes other people happy. kheer makes everyone happy. :) it a great dish to bring to parties or langar, because you can make it ahead of time and keep it in the fridge.

when i cook, i don't really follow recipes (this works great when cooking punjabi food, because i've never met any Punjabis who follow recipes either). usually when i want to try a new dish, i'll find three or four or six recipes and then just take bits and pieces from them until i come up with something that is totally me.

this is my recipe for kheer. be sure to follow ALL the instructions, the Bani is just as important as the food ingredients. i use all organic ingredients, and i usually soak the rice in milk for an hour or two ahead of time.

Kheer:

a half gallon of milk, brought slowly to a boil with 3-4 elaichee, 1 cinnimon stick, and stirred often while reciting Japji Sahib.
When Japji Sahib is complete, add one smallish katori of rice and boil, stirring constantly until 40 pauree of Anand Sahib has been completed. Rice should be tender.
Turn off heat.
Add some ground elaichee, a little ground cinnamon, 1.5 small katori sugar (the same one you used to measure the rice), and few drops Gulab Jal. Stir well, reciting Mool Mantar.
Add chopped pistas and raisins to garnish.

Serve warm or cool. makes lots of servings. :)