Subject: Gajar ki Kheer
From: Unicorn (unicorn@indenial.com)
Date: Sat Nov 25 2000 - 04:13:30 EST
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F O O D F U N N Y
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Thanks to reader Marlene Steinberg of Marina del Rey, California for
this food funny:
When visiting her family in Los Angeles, a woman decided to explore a
trendy shopping area. After window-shopping, she entered a store with
unique table displays. Each table was laid out with distinctive
linen, fine china, silver and crystal. The woman was the only
customer. The young cashier initially asked if she could help, but
the woman declined and said she was only browsing.
The woman was a bit put off by the glances the cashier kept giving
her, but nonetheless, she spent almost an hour examining the different
makes of china and silver. It was only after thanking the shopkeeper
and leaving that this woman discovered she had been inspecting the
tableware at a chic restaurant.
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T O D A Y ' S R E C I P E
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This is not only a wonderful dessert from the Punjab area of northern
India, but it's a sneaky way to get some vegetables into your kids as
well.
Gajar ki Kheer (Carrot Pudding)
4 cups (1 L) milk
2 Tbs (30 ml) long-grain rice
2 cups (500 ml) firmly packed peeled and grated carrots
1/2 cup (125 ml) sugar
2 Tbs (30 ml) slivered blanched almonds
1/2 tsp (2 ml) ground cardamom
1 tsp (5 ml) rose water* (optional)
1/4 cup (60 ml) heavy cream
1/4 cup (60 ml) chopped pistachios
* Available at finer supermarkets and Indian and Middle Eastern
specialty shops.
Combine the milk and rice in a large, heavy saucepan and bring to a
boil over moderate heat, stirring frequently. Reduce the heat and
cook uncovered at a slow boil for 20 minutes, stirring frequently.
Add the carrots and continue cooking uncovered for 15 minutes,
stirring frequently. Add the sugar and almonds and cook an additional
10 minutes, stirring frequently, until the mixture begins to stick to
the bottom of the pan. Remove from the heat and allow to cool to room
temperature. Stir in the cardamom, optional rose water, and cream.
Chill thoroughly. When chilled the pudding should have a consistency
slightly thinner than rice pudding, but it should not be runny. Add a
little milk if it is too thick. Serve garnished with chopped
pistachios. Serves 6 to 8.
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