Kesari Mishthan

Kesari Mishthan Recipe - Sweet and Flavorful Indian Dessert

Region / culture: India | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Kesari Mishthan is a traditional Indian dessert that is popular in the state of Rajasthan. It is a creamy and rich rice pudding that is flavored with cardamom, nutmeg, and saffron. This dessert is often served during special occasions and festivals.

History

Kesari Mishthan has been a part of Rajasthani cuisine for centuries. It is believed to have originated in the royal kitchens of Rajasthan, where it was served to the kings and queens as a decadent treat. Over time, the recipe has been passed down through generations and has become a beloved dessert in Indian households.

Ingredients

3 cups full cream milk
0.25 cup sugar
0.25 cup rice
0.5 cup condensed milk
2 tbsp golden raisins
Small piece of nutmeg, powdered
15-10 blanched and silvered almonds
4 green cardamoms, powdered
0.5 tsp saffron threads, soaked in a little warm milk

How to prepare

Wash and soak 0.5 cup of rice in water for 1 hour.
Cook the rice in the same water until it is fully cooked and the water has dried up.
To the cooked rice, add milk. When the milk starts boiling, simmer and let the kheer cook until the milk thickens, stirring occasionally.
Mash the rice a little, then add sugar and condensed milk.
Add raisins, almonds, and saffron. Boil the mixture once more.
Remove from heat, then add cardamom powder and nutmeg powder.
Set aside and allow to cool, then refrigerate.
Serve well chilled.
Note: Leftover boiled rice can be used instead of uncooked rice, but ensure that the leftover rice does not contain salt.

Variations

Add a handful of cashews or pistachios for added crunch.
Substitute the almonds with cashews or walnuts for a different flavor profile.
Use jaggery instead of sugar for a more traditional taste.

Cooking Tips & Tricks

Be sure to stir the kheer frequently while it is cooking to prevent it from sticking to the bottom of the pan.

- Adjust the amount of sugar according to your taste preferences.

- For a richer flavor, you can add a splash of rose water or kewra water to the kheer.

- Garnish the kheer with chopped pistachios or cashews for added texture and flavor.

Serving Suggestions

Serve Kesari Mishthan chilled as a dessert after a traditional Indian meal.

Cooking Techniques

Be sure to cook the rice until it is fully cooked and the water has dried up before adding the milk.

- Simmer the kheer on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use basmati rice instead of regular rice for a more fragrant kheer.

- Substitute the condensed milk with evaporated milk for a lighter version of the dessert.

Make Ahead Tips

Kesari Mishthan can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Kesari Mishthan in small bowls garnished with a sprinkle of saffron strands and chopped nuts.

Pairing Recommendations

Kesari Mishthan pairs well with spicy Indian dishes like biryani or curry.

Storage and Reheating Instructions

Store leftover Kesari Mishthan in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 8g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Kesari Mishthan is a good source of calcium, vitamin D, and iron.

Alergens

Contains dairy (milk, condensed milk) and nuts (almonds)

Summary

Kesari Mishthan is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of protein and essential vitamins and minerals.

Summary

Kesari Mishthan is a decadent and creamy rice pudding that is flavored with cardamom, nutmeg, and saffron. It is a popular dessert in Rajasthan and is often served during special occasions and festivals. Enjoy this rich and flavorful dessert chilled for a refreshing end to a meal.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe. It was a hot summer day, and I had gone to visit my dear friend, Mrs. Patel, in her little village on the outskirts of the city. Mrs. Patel was known for her delicious cooking, and she had invited me over for lunch that day.

As soon as I entered her humble home, I was greeted by the most amazing aroma. Mrs. Patel was busy in the kitchen, stirring a pot of something golden and fragrant. Curious, I peered over her shoulder and asked her what she was making.

"Kesari Mishthan," she replied with a smile. "It's a traditional Indian sweet dish made with semolina, sugar, and ghee. Would you like to learn how to make it?"

I was thrilled at the opportunity to learn a new recipe from Mrs. Patel, and I eagerly nodded my head. She handed me a notebook and a pen, and together we went through the steps of making Kesari Mishthan. I carefully noted down each ingredient and measurement, soaking up every detail like a sponge.

As we cooked together, Mrs. Patel shared with me the story behind the recipe. She told me that Kesari Mishthan was a special dessert that was often made during festive occasions in her village. It was a dish that brought people together, a symbol of love and togetherness.

I listened intently as Mrs. Patel spoke, taking in not just the words but also the warmth and love that emanated from her as she shared her knowledge with me. I could see the joy in her eyes as she stirred the pot, the pride in her voice as she explained each step of the recipe.

After we had finished cooking, Mrs. Patel served me a bowl of Kesari Mishthan. The sweet aroma filled the room, and I took a hesitant bite, not knowing what to expect. But as soon as the first spoonful touched my lips, I knew that I had discovered something truly special.

The Kesari Mishthan was unlike anything I had ever tasted before. The sweetness of the sugar, the richness of the ghee, the delicate crunch of the roasted semolina – it was a perfect balance of flavors and textures. I savored each bite, feeling grateful for the opportunity to learn this recipe from Mrs. Patel.

From that day on, Kesari Mishthan became a staple in my own kitchen. I would make it for my family and friends, sharing the story of how I had learned the recipe from Mrs. Patel. Each time I cooked it, I felt a connection to her, to her village, to the traditions and memories that she had passed down to me.

Over the years, I have made Kesari Mishthan countless times. I have tweaked the recipe here and there, adding my own little touches and variations. But no matter how many times I make it, the dish always brings back memories of that hot summer day in Mrs. Patel's kitchen, of the love and warmth that she shared with me.

And so, as I sit here now, penning down this story for my grandchildren to read, I hope that they too will be inspired to learn new recipes, to connect with their roots and traditions through the food that they cook. For in every dish lies a story, a memory, a connection to the past that can be passed down from generation to generation.

And so, the recipe for Kesari Mishthan will always hold a special place in my heart, a reminder of the day when I learned not just how to cook a dish, but how to love and cherish the traditions that have been passed down to me.