Hasinaye Kheer/चावल की खीर ( Kheer sweetened with Date Jaggery)

Hasinaye Kheer

Kheer is a dessert made in Asian continent as well as Middle East. In India Making Kheer varies from east to west and North to South. In Southern part of India Kheer is commonly made with rice/sewai (vermicelli)/Sabudana in milk and coconut milk. In Northern India it is made in milk either with rice or sewai. But almost everywhere sugar is added as sweetener. The Kheer made in West Bengal India is definitely different as the sweetener added is Date Jaggery. Date jaggery gives a wonderful flavor to the kheer. Due to its wonderful looks and delectable taste I call it Hasinaye Kheer. This kheer is special to me as it evokes the childhood memories of Durga puja when we used to get to eat as much gud ki kheer as we wanted in Durga puja fest.

Date jaggery is unrefined sweetener thus all nutrients are intact in it unlike sugar which is refined sweetener. Thus it not only adds flavor but makes the kheer rich in Iron and many micro nutrients.

Preparation Time: 5 min.

Cooking Time: 90 min

Servings: 8 large helpings

Ingredients Required for Making Kheer with Date Jaggery:

• 50 gm. Rice

• 2-3 lt. Full Cream Milk

• 150 gm. date Jaggery

• 10-15 Almonds

• 10-15 cashew nuts

• 4-5 Strings of Saffron (Kesar)(Optional)

• 3-4 Green Cardamom (Optional)

• 10-12 Pistachios (Optional)

• 10-12 Raisins (Optional)

Directions For Making Hasinaye Kheer:

• Wash and soak the rice in 100 ml of water.

Rice being soaked

• Dissolve the Date jaggery in 150 ml.water at room temperature and then heat the date jaggery and water solution till it boils.

• Cool to room temperature and keep aside.

Khajur gud (Date jaggery) and water solution boiled and cooled

• Cut Cashew nuts, Almonds and Pistachios to small pieces.

• Remove the green peel of green cardamom and grind the seeds to coarse powder.

• Take milk in a thick bottom wok /pan and heat it on high flame till it boils.

 Milk for boiling for Kheer

 Milk boiled and ready for soaked rice to be added

• Add soaked rice with water in the boiling milk.

Rice added to boiled milk

• Cook with regular stirring till the milk starts boiling again.

Rice being cooked in milk

• Reduce the flame and cook on low flame with occasional stirring till the rice gets cooked and mixes with the milk making the consistency of milk rice mixture to pourable thickness. It will take approximately 70-80 min.

Rice and milk mixture getting thickened and becoming homogenous (50 min. cooking on low flame)

Rice and milk mixture after 70 min. of cooking on low flame

• Switch off the gas.

Thick rice and milk mixture ready for Khajur gud (Date jaggery) to be added

• Add the dissolved date jaggery and mix nicely.

• Add Almonds, Cashew nuts and pistachios and mix.

Date jaggery, Nuts and Raisins added to Kheer

•  Add powdered green cardamom and mix.

• Heat it  if you like hot kheer. Do not boil again.

• Take out in a serving bowl and decorate with almonds, pistachios.

Hasinaye Kheer

• If you like chilled kheer then place the serving bowl with kheer in fridge for 2-3 hrs.

• Serve hot or cold as per your liking.

Oh ! so tempting Let us enjoy Hasinaye Kheer

  My favorite combination Ajwain puri with Hasinaye Kheer.

Tips:

• Do not soak the jaggery in hot milk.

• Basmati or broken basmati rice gives the best result.

• The amount of Jaggery can be increased according to individual taste.

• If your container is not big enough for 2-3 Lt. milk then take as much milk initially according the size of your container and keep on adding once the liquid content reduce creating space in the wok.

• More the milk taken tastier the Kheer will be.

Suggested Variations:

• Rice can be replaced with 50 gm. Tal Makhana. Then the kheer can also be taken during fasting when cereals are not taken.

• Raisins can be added along with other nuts. 
• Incase Date jaggery is not available then sugar cane jaggery (Gud) can be taken, though the flavor of kheer will not be same as with Khajoor gud, but gud as sweetening agent is certainly different, tastier and healthier than sugar.

Coconut Chutney/नारियल की चटनी (Coconut sauce )

Tangy Coconut Chutney

Absolutely irresistible one of the delicious chutney from south Indian cuisine, it is must with Dosa, Idli, Pesarattu, Uttapa, Upama. In fact no South Indian house hold would serve food without this hot, tangy wonderfully flavored coconut chutney.

Coconut is rich in oil which has vitamin A and E. Fresh coconut is sweet in taste and with all the minerals, fat and vitamins it is very nutritious. Coconut chutney along with coconut has garlic, coriander, onion, lemon and this makes the coconut chutney very tasty healthy and nutritious. The sheer sight of white / green coconut chutney seasoned with mustard seeds, curry leaves and whole red chili makes my mouth water. 

Preparation Time: 10 min.

Making Time: 10 min.

Servings : 10 Generous helpings.

Ingredients Required for making Coconut Chutney:

• 1 Fresh Coconut

Coconut

• 4-5 Cloves of Garlic

Garlic

• 2-3 Green Chilies

Green Chilies

• 1 small Onion

Onion

• 1 Lemon

Lemon

• 2-3 Curry leaves

Curry leaves

• 1/2Tea spoon Mustard seeds

• 1-2 Whole Red chilies

• Salt to taste

• 1 ml Olive oil or any other cooking oil

• Water

Directions For Making Coconut Chutney:

• Break the coconut to two halves.

Coconut broken to two halves

• Remove the coconut kernel from coconut shell.

Kernel of Coconut removed from its shell

• Remove the brown color covering from coconut kernel with the help of peeler of knife.

Coconut kernel after brown covering removed

• Cut the kernel after removing the brown covering to small pieces.

Coconut kernel cut to pieces

• Peel garlic

• Peel and cut onions.

• Take out juice of lemon.

• Take

• Cut coconut kernel,

• Onion

• Garlic

• Green chilies

• Salt 
• 10 ml. Water

Coconut kernel, Onion,garlic and green chilies

• in a mixer/ blender and make fine paste.

• Add water in small amounts while making paste.

• Remove the thick paste in a bowl and add lemon juice.

• Mix nicely.

• In a small pan take 1 ml.  oil and heat it.

• When the oil is smoking  hot add mustard seeds and let them splutter.

• Add whole red chili and curry leaves and cook for 30 sec.

• The color of red chili will change to dark red and curry leaves to brownish green and wonderful aroma will emanate.

• Pour over the paste of coconut with spices.

Tangy Coconut Chutney

• Tangy, spicy coconut chutney is ready to be served with Dosa, Idli, Pesarattu, Upama, Uttapa, Poha,Sabudana Khichadi…..

http://jyotsna-pant.blogspot.com/2012/05/idli-steamed-rice-and-pulse-puff.html

http://jyotsna-pant.blogspot.com/2011/10/upama-salty-semi-dry-low-calori.html

http://jyotsna-pant.blogspot.com/2011/09/pesarattu.html

http://jyotsna-pant.blogspot.com/2011/10/poharoasted-pound-rice-cooked-with.html

http://jyotsna-pant.blogspot.com/2011/10/sabudana-khidadi-dry-salty.html

http://jyotsna-pant.blogspot.com/2011/09/dosa-with-out-urd-dal.html

 

 Tips:

• Do not add excess of water in the starting while grinding. Water should be added in small proportion as per the requirement.

• The paste should be thick.

• Lemon juice should not be added during grinding.

• If you are using only half coconut then rest can be stored in a bowl of water in the fridge.

• Do not add too much onion / garlic otherwise the subtle flavor of fresh coconut will get overpowered by garlic and onion.

Suggested Variations:

• 2-3 sprigs of fresh green coriander can be added to the coconut while grinding this will not only change the color to beautiful green but will also increase the nutritive value.

Cut Coriander leaves

• If you do not want to remove the outer brown covering of the coconut kernel then grind it with the covering , only the texture will become slightly grainy and color will have brown specks along with white color.

• Those who do not eat onion and garlic may omit them and add coriander leaves and 1 inch piece of ginger instead.Lemon juice can be replaced with tamarind pulp.

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

•  If you like slightly sweet taste in coconut chutney then add 1 tea spoon jaggery while grinding.