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Top 5 dishes made from cardamoms (pounded)
1 . Sago semiya kheer
Sago semiya kheer
This is a quick and easy kheer recipe..
Make this yummy kheer for your family, friends and relatives..
#cookpad #kheer #sagoo #sevaiyan #WMC
Ingredient
500+ 150 ml
full fat milk
1/2 cup
semiya (vermicelli)
3/4 cup
soaked sabudana
6 tbsp
sugar (adjust as needed)
1 pinch
Salt
1+ 1+ 1 tbsp
melted ghee
Handful
cashewnuts
Cooking instructions
* Step 1
Heat a kadhai with a tbsp of ghee. Fry cashewnuts till little golden brown. Take out and keep aside.
Next add some more ghee. Fry the semiya (vermicelli) till brownish. Take out and keep aside.
* Step 2
In the same kadhai pour 500 ml milk. Put the cardamoms. Boil milk till it's quantity is bit reduced.
Next add the fried vermicelli into the boiling milk. Give a nice mix. Let it cook in slow heat.
* Step 3
After vermicelli has plumped up little bit, add the soaked sabudana.
(Discard the extra starch of the sabudana, then only add).
Add salt. Mix nicely. Let it cook in slow heat.
* Step 4
When vermicelli is totally plumpy and sabudana is transparent, add sugar. Give a nice mix. As sugar is dissolved, check the consistency. Add rest of the milk. Mix gently. Let it be on slow heat.
As you find it boiling into the perfect consistency, (kheer becomes thicker upon cooling),
add some fried cashewnuts and keep some for garnish. (You can add any dry fruits of your choice.)
Give a nice gentle mix. Now add ghee and mix.
Switch the flame off!!
Sagoo semiya kheer is ready!!
* Step 5
Transfer into a dish. Garnish with fried cashewnuts.
Let the kheer become warm or come to room temperature, serve then.
* Step 6
Note: if there is a photo you can click to enlarge it
2 . Meetha Kanika (Sweet rice in pressure cooker)
Meetha Kanika (Sweet rice in pressure cooker)
Kanika is a sweet rice very popularly made on special occasions and festivals in Odisha.
This is a traditional, simple sweet pulao, very delicious...
There are many methods of making Kanika, but I will share with you a very easy and quick recipe.
#cookpad #rice #bp22 #yellow #kanika #odisha
Ingredient
2 cups
hot water
1/2 tsp
turmeric powder
2-3 tbsp
ghee (adjust as needed)
1
bay leaf
1-2
cloves
Handful
cashewnuts and kishmish
Cooking instructions
* Step 1
Take a pressure cooker. Add ghee and heat it. Add bay leaf, cardamoms, cloves and black peppercorns.
Next add cashewnuts and kishmish. Saute till brownish.
* Step 2
Next add into it soaked and strained raw rice. Add salt, turmeric powder and sugar. Saute for some time in slow flame. Keep on stirring and mixing occasionally.
* Step 3
Next add into it hot water. Grate nutmeg little bit. It gives a nice fragrance and flavour. Give a nice gentle mix.
Now put the pressure lid.
Cook at medium flame for 2 whistles.
* Step 4
Let the cooker cool and release pressure.
Let the rice settle down for 5 minutes.
Open the lid and using a fork fluff up the rice.
It's ready!!
* Step 5
Transfer to a plate, garnish with cashewnuts and kishmish and it's ready for offering...
Note: if there is a photo you can click to enlarge it
3 . Vermicelli-carrot kheer (semiya- gajar kheer)
Vermicelli-carrot kheer (semiya- gajar kheer)
It is very usual to make vermicelli kheer, so I thought to add carrot to it. This addition not only enhanced the taste, but it is also apt for the season.
So do try making this delicious VERMICELLI CARROT KHEER
#cookpad #thc #thcweek12 #kheer #tricolor22 #white #winter
Ingredient
1+1 tbsp
oil
1 tbsp
ghee
100 g
vermicelli
550 ml
full fat milk
60-70 g
sugar (adjust as needed)
1 pinch
salt
as required
Few drops of essence
1
bay leaf
Handful
dry fruits
Cooking instructions
* Step 1
Heat a kadhai with oil. Roast vermicelli till slightly brown. Next add into it grated carrot and saute both together till carrots are also cooked little bit. Keep the flame slow all the time.
* Step 2
As you get the desired colour of the carrot and vermicelli, take it out on a plate.
(You can do the sauteing of vermicelli and carrot separately also)
Next add some more oil and ghee. Fry the dry fruits and take them out on a plate.
* Step 3
In the same vessel put milk. Boil milk with bay leaf and cardamoms till it gets bit reduced in amount. Stir occasionally.
* Step 4
Next add the fried vermicelli and carrot into the evaporated milk. Add salt and mix. Let the carrot and vermicelli get cooked at a slow heat.
* Step 5
When vermicelli almost plumps up and the kheer becomes thicker, add sugar. Mix and cook till sugar dissolves. Check the consistency. Then add the fried dry fruits. Keep some for garnish.
Mix. Add few drops of fruit essence (optional). Give a mix.
Kheer is ready!!
* Step 6
Let it cool and come to room temperature, transfer into a serving dish. Decorate with fried dry fruits.
* Step 7
Superbly delicious VERMICELLI CARROT KHEER
Note: if there is a photo you can click to enlarge it
4 . Rasabali
Rasabali
RASABALI is a popular sweet of ODISHA.
This is a very easy to make dessert and certainly a delicious treat for a sweet tooth..
The soft... juice...chena patty and the flavoured milk... make a superb combination...
A must try dessert!!
Anyone can make...
Check out how to make RASABALI
#cookpad #dessert #cc2022 #week4 #sweet #odisha #milk #chena
Ingredient
1 l
Full fat milk
2 tsp
sugar
2 tsp
wheat flour/ maida
750 ml
milk
5-6 tbsp
sugar (adjust as needed)
Cooking instructions
* Step 1
Boil a litre of milk. As it comes to boil, put a mixture of lemon and water into it gradually and continuously stir, slowly. Gradually you will find the milk will curdle and whey water and chena will separate.
Need not cook anymore.
* Step 2
Switch the flame off and strain the chena. Wash it under running water to remove any trace of lemon.
Next take the chena and keep it aside for 20-25 minutes.
After that transfer it into a plate and mash it nicely to remove any big clods.
Chena must have moisture.
* Step 3
Next add salt, sugar, wheat flour and baking soda. Mix.
(You can use maida instead of wheat flour but I prefer wheat flour)
Now using your wrist bones mash and mix the chena nicely till it's like a smooth dough.
* Step 4
Next take a plate and grease it. Grease your palms too.
Also heat oil for shallow frying. Keep the flame slow.
Now from the chena dough take small portions and give it a circle patty shape.
* Step 5
Fry the chena patties in medium to low heat so that it gets nicely cooked. Flip and fry from all sides.After putting in oil don't disturb immediately.
As it attains a deep golden brown colour, strain and remove it.
* Step 6
* Step 7
Side by side you must be boiling milk having pounded cardamoms. As it is cooking scrape the sides. As milk evaporates and reduces to almost half the amount, add sugar. Add it as per your taste.
* Step 8
As your milk is ready, put the fried chena patties into it. Keep heat slow.
* Step 9
Let it cook for 5 minutes. Switch the flame off. The chena patties must have absorbed the flavoured milk and must have become more softer and full of flavours.
Let it come to room temperature. Then transfer into a serving dish and serve...
* Step 10
Delicious RASABALI is ready!!
* Step 11
Note: if there is a photo you can click to enlarge it
5 . Rice kheer
Rice kheer
No festival in my house is complete without kheer...is it the same at your house too?
If so try this RICE KHEER..This Kesar flavoured rice kheer is superb... have it with your family, friends and relatives and enjoy the accolades you get for it!!
#cookpad #rice #sweet #dessert #kheer #deep21 #fest #diwali2021
Ingredient
1 l
full fat milk
1/4 cup
raw kheer rice
5-6 tbsp
sugar (adjust as needed)
1 pinch
salt
Cooking instructions
* Step 1
Start by washing and soaking rice for atleast 30 minutes.
Then, take a heavy bottom pan/ kadhai. Into that put a tbsp of ghee. Fry cashews. Keep aside. Then fry kishmish and keep aside.
Next add into the ghee, soaked and strained raw rice. Fry that too, at slow flame till you get a nice aroma. Next take milk,add into the kadhai of fried raw rice.
Put pounded cardamoms and salt. Mix all ingredients well. Keep flame slow. Cook till the rice is softened. Give intermittent stirring.
* Step 2
When rice is cooked, take a masher and mash it. The kheer becomes nicely thick.
* Step 3
Next add sugar and saffron soaked milk. Mix.
Adding sugar makes the kheer thinner, but don't worry, continue cooking at slow flame with regular stirring. Cook till the required consistency.
(Remember.. as kheer cools down it becomes thicker,so adjust the consistency accordingly).
* Step 4
Keeping some fried cashews for garnish, add rest of the cashews and kishmish into the prepared kheer. Add ghee and mix well.
* Step 5
It's ready!!
Let kheer settle down for sometime.
It has the beautiful yellowish colour due to saffron..
Transfer kheer into the serving dish... garnish with fried cashews and serve!!!
Note: if there is a photo you can click to enlarge it
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