“Sweet Kheer with Turmeric Leaves/Godi Kheeri Haldi Paan Ghalnu” … A delicious dessert prepared during festive times during monsoon season when plenty of haldi (turmeric) leaves are available and many a festivals that follow during that time …. Yumz …
** This kheeri is prepared with the addition of coconut milk and turmeric leaves to rice in gruel consistency. It is prepared both with and without jaggery though the one without jaggery is prepared often during many festivals specially during Ganapati Pooja … It is also prepared for Nag Panchami and Sutta Punnava (Rigupakarma) in Konkani Saraswat’s home and the one without the addition of jaggery is loved by one and all. This particular kheeri is very rarely prepared in my home, as somehow we do not like much of sweet preparations and the cheppi kheeri the one without the addition of jaggery is our favorite. This time however, my friends pointed out to me that I should include the sweet version too, especially for those who love them, and they would also know the two version and the method too. Well, that’s it I prepared the same and was surprised to see that for a change my family too liked it and relished it well, maybe as I was preparing it after decades, they had almost forgotten about it. But yes, since I had prepared the one without jaggery too, that one did overtake this one and got over first, but to my satisfaction, both very relished happily and there was no leftover. Thank you gals, for prompting me to post this one, I had somehow forgotten about it. I would like to specially mention here that the method is the same for both the kheeri without any changes except addition of jaggery and a pinch of cardamom flavor to the sweeter version. I will be sharing the link to the non sweeter version ie cheppi kheeri at the bottom of this recipe. It includes step~by~step pictures of the process, so do go through the same for proper knowledge.
** Preparation of “Sweet Kheer with Turmeric Leaves/Godi Kheeri Haldi Paan Ghalnu” …. My Style ….
** To Prepare Coconut Milk : Grate the upper fresh white part of one whole coconut and soak it in a glass of warm water for about 10-15 minutes. Grind this to a fine paste with another cup of water in a mixer very well. Remove and strain the coconut paste through a muslin cloth. The thick coconut milk obtained is the Ist thick coconut milk. Now add the residue into the mixer again and add in a cup or two of water and grind to fine paste. Strain again through the same muslin cloth. The coconut milk obtained is the 2nd thin coconut milk. Keep both of them ready aside.
** Clean and wash 3 cups of good quality rice in plenty of water (I used Amba Mor Rice which has a bit of fragrance and goes well with all types of Kheer).
** Wash, cut 2-3 turmeric leaves to 6 inch sized pieces. Keep this ready.
** Preparation of Sweet Kheeri : Boil plenty of water (say about 2.5 liters) in a thick bottomed stainless steel vessel. When the water just about comes to boil, lower the heat and add in the turmeric leaves to the water and then bring to a boil. Crush the turmeric leaves a bit with hand before adding it into the water, as this helps the leaves in releasing its fragrance well. Now add in the washed rice and mix well. Increase the heat to maximum and bring the rice to a boil and let cook for 5-10 minutes on high heat.
** Now lower the heat to medium and add in the 2nd thin coconut milk to the rice. Mix well, and keep cooking till the rice is almost cooked to soft consistency. Now add in about 150-200 gms of grated jaggery powder and mix well. Cook on low heat till the jaggery has melted well. You may add more or less jaggery depending upon how sweet you want the dish to be. Sweetness to dish is always individual / family choice and this is something I leave you to decide. Keep stirring in between to avoid the jaggery getting burnt at the bottom.
** The Kheeri has to be further cooked as it has to be a bit mushy in texture. But before that add the 1st thick coconut milk and mix well. Continue cooking on minimum heat till the rice is a bit mushy and thick. Do not add much of water. You should be able to keep stirring the mixture. If you find it difficult to do so, you can add in some water. At no point leave the kheeri unattended when cooking and keep stirring often to check that it does not get burnt, which is very important step. The kheeri is done, remove from fire add in ½ tsp of cardamom powder and mix well. Cover and keep aside for the flavors to seep in.
** “Sweet Kheer with Turmeric Leaves/Godi Kheeri Haldi Paan Ghalnu” is done and ready to be served as Naivedyam to God and there by shared with family and friends. The keeri usually thicken up on resting. You can add in some hot water and mix well just before serving to bring in to desired consistency. Always serve this kheeri medium hot and avoid serving it cold, it does not taste well if it is too cooled. Remember that Naivedyam should always be shared to reap in the blessings of God. There should be no self interest in mind that you will keep it only for your family and not distribute it to friends. Do try this out if turmeric leaves are available in your vicinity. The entire kheeri taste here depends on the fresh turmeric leaves aroma, so addition of the same is must.
** My Tip on Using of Coconut Milk: You can use readily available coconut milk in market for the preparation of Kheeri too. I do the same most of the time as you get very good quality coconut milk nowadays in the Market. It saves time and the tiresome work too. I have added 200 ml of coconut milk while preparing the cheppi kheeri many a times. Just add the same when the rice has almost cooked to about 80% and follow rest of the above method. There is no much difference whatsoever in the dish. The taste remains the same.
** Please check the link given below for Cheppi Kheeri ie. Bland kheeri with turmeric leaves and coconut milk, you will be able to know the exact method as step by step pictures of preparation method is included therein and I have not repeated the same again.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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