Monday, September 1, 2008
Chaurak Kheer is a very common dessert that is prepared in evry maithil home almost in evry good occasion. Apart from this being a dessert, somtimes it also serves the purpose of a side dish for an example with Daaila wala Puri ( bread stuffed with boiled and seasoned cereals) or some other normal bread preparation.
The dish could be compared with the similar Bengali preparation called "Payesh" with a few difference like in the quality of rice used and the addition of flavouring ( mostly Bay leaf). Maithil practice is to use "New Crop Basmati grains" that is longer in size and gives a very good consistancy to the final product, while bengalis prefer using smaller grains like GobindoBhog rice ( a rice quality majorly used for making Payesh only) which has a very sweet aroma.
However, in this preparation, I've used a blend of both, and also added an additional flavour of rose water which is optional which you can definately avoid using .
Basmati rice and Gobidobhog rice Blend: 75 gms
High fat milk: 2 Ltrs
Sugar: 100 Gms
Raisins: 50 Gms
Cashew Nuts: 50 Gms
Cardamom: 04 in Nos
Rose water (optional) : 2 spoons
Wash and soak the rice and soak raisins separately.
Bring milk to the boiling stage with cardamom and reduce it to 1.5 ltrs (approx)
Add the soaked rice to the milk and let it cook well with continuous stirring.
when the rice is cooked and mixture becomes little thickened, add sugar and cashew nuts to it.
Put it on a slow flame and stir.
Serve hot garnished with raisins.