Hello,
A refreshing Tuesday morning. I am sure on Monday Kannadigas world over have celebrated Ugadi - New Year. Wishing you all great health and prosperity.
Yes, yes have I will share a sweet dish!
Have you heard about pattali gud? Gud means jaggery you guessed it right. Pattali - dates!
Its is a delicacy. The sweet taste of pattali gud add a special taste to the Rice Kheer. Mouth watering already you must be saying.. Well let us learn how to make this delicious kheer.
Rice Kheer
Ingredients
Raw rice - 1/2 cup
Milk - 2 liters (use whole cream milk)
Pattali Gud - 1 cup (smash it and melt it by adding 1/2 a cup of water - strain and keep aside)
elachi - 2 (crushed)
Method of Preparation
Wash and add 2 cups of water to the raw rice and pressure cook for 2 whistles. In a thick bottom vessel or pan pour whole cream milk and allow it to boil. Reduce the flame and allow the milk to reduce. You can see the colour of milk changes from yellow to mild pink/rose. Now add cooked rice. If you wish you can smash the rice using a flat spoon. Add elachi powder. Off the stove remove from fire. Let the Kheer reach room temperature. Now add the prepared pattali gud liquid. Mix well. Serve as a dessert.
Chef's tip : You can add sugar in milk if pattali gud is not available.
(Now the trick:) leave a small steel cup/spoon inside the milk. (Why? Here you go it will prevent the milk from over flowing !) Little science here
Source Wiki answers.
( when milk is boiled, the dissolved gases move to the surface of the liquid in the form of bubbles. But they cannot burst to the atmosphere easily because of the layer of fat on milk. The bubbles moving to the top continue to push the fat layer due to their kinetic energy. They cannot burst since they the pressure inside the bubble is less than that of the outside. When the fat layer surpasses the vessel walls, it results in the overflowing of milk. )
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