Thank you Humi for giving me this opportunity to celebrate Ramadan with a new stream of readers. I am highly honoured and would like to wish you all “Ramadan Kareem” !

This version of Kheer which I am going to present today, is one of those which was a bit on the luxury side and was called Malayi ki Kheer. My friend loved it, and so did I. Hence, when Humi asked me to bring in something for Ramadan, I instantly knew I had to make something from that lot. This Kheer uses half milk and half cream, instead of just milk and no condensed milk at all.

  But the taste was amazing and it complimented the overall flavour very well. Its optional and you may not need to use it, instead you can use rose water for extra flavour or no essence at all. Recipe is very simple and quick to make, unlike the Rice Kheer and the taste is very different from the usual kheer since we are using heavy milk fat here which is rich and sweet in itself. Beware, it’s very dense in calories. But then, its Ramadan and you need energy to keep up the fast, don’t you 😉

1. Heat ghee in a pan and roast vermicelli on low flame for about 4-5 minutes, it should just turn light brown and nothing more.  Keep stirring it to avoid burning, keep aside once done
2. Soak cashews in 2 tbsp milk for 1 hour and then grind it to a fine paste. Keep aside.
3.  Now heat milk in a big pan and bring it to the boil, add cream and sugar and simmer it just till sugar dissolves. This will take another 3-4 minutes.
4. Now add cashew paste,  roasted vermicelli and Sago pearl to it and cook on a low-medium flame till it swells up and get thick. This will take around 10-12 minutes.
5. Just check the softness of both Sago and vermicelli and if its cooked, add the essence of your choice turn off the flame. If you cook any further, this will get very thick and you may have to add more milk to it.
6. Serve hot or chilled, depending on your choice. It tastes delish in both forms J

• You may replace some of the milk with water, if it gets too thick
• Adding Essenceis purely upto you, it’s only for extra flavour and nothing else.
• You may add more nuts to it, I just like to keep it simple

A sister is a gift to the heart, a friend to the spirit, a golden thread to the meaning of life.

So lets proceed to her recipe with  my  narration

 

Ingredients & Method:

Step 1
1 cup rajma
1 cup whole moog
1 cup green chana 
1 cup lal math or matki

#  Soak overnight all the beans separately.
#  Next day boil them separately in a pressure cook with salt till beans are soft
#  Remove water & churn them in food  processor to form a paste

Step 2
Dry masala:- 

1 /2 tbsp red chilly pwd
1/2 tsp  turmeric pwd
 1 tsp chat masala
1/2 tsp garam masala
salt to taste

Dry roast & ground to powder

1 tbsp coriander seeds 
1 tbsp fennel seeds 

Step 3
2 medium size chopped onion
3 tbsop chopped green coriander leaves
2 tbsp chopped mint leaves
1 -2 chopped green chillies

Step 4
 Assembling & frying the kebabs

#  Mix the beans paste with dry masalas, onions, coriander leaves, mints & green chillies.
#  Make into 1 to 2 ” patties.
#  Shallow fry at medium flame till golden brown
#  Serve hot with green chutney & tomato ketchup.

Notes:

• The patties can be stored in freezer for a month.
• Defrost it in a fridge or 1/2 an hour at room temperature before frying.

 

Mombasa style Ramadhan food

• Dip the pancakes in sugar syrup and serve garnished with chopped nuts.
• If you want the pancakes to be gluten free, do not add the plain flour and use less of the coconut milk.
• Traditionally, water is added to the grated coconut and squeezed using a strainer or a strong cloth to get the thick milk. I used ready made canned coconut milk, as it gives a much better coconut taste.
• Most vibibi recipes do not write how the yeast will begin to ferment when the batter is  not warm. Therefore I thought of placing my batter bowl in a bowl of hot water to enable the yeast to ferment. And within an hour the batter was ready.