What is Kheer?

A bowl of kheer is like a comfort blanket for any Indian. Hot or cold, the spice-speckled milky rice is thinner and more flavoursome than the mass of bland rice pudding that enriches memories of school dinners.

Growing up, my mother would take Kheer to the temple as offerings at Diwali. After it was blessed, it would be distributed to people to eat. I don’t know whether it was because of the blessings or because we had to wait so long that made it taste more delicious. I’m leaning towards the latter.

What kind of rice should I use?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

Mixing rice

Controversial disclosure: My recipe for Kheer uses a 50/50 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Rice pudding, remixed

Name a better combo than white chocolate and raspberries. I’ll wait. Stir chopped white chocolate through the cooked Kheer and allow it to melt into a liquid gold puddle right before your eyes. Not only does it smell like a chocolate shop, it also adds a silky, melted ganache vibe that demands the tart juiciness of fresh raspberries.

Serve the finished Kheer hot, warm or cold but most importantly, don’t forget the berries and extra chocolate shavings on top.

How can I veganise this White Chocolate & Raspberry Kheer?

I haven’t tested a vegan version of this recipe. That being said, you could try it with almond milk and coconut cream. There are some wonderful vegan white chocolate brands available now. iChoc have a great one.

Ingredients you’ll need to make White Chocolate & Raspberry Kheer

• Aged basmati rice
• Short-grain pudding rice
• Whole milk
• Sugar
• Cardamom
• Saffron
• Vanilla bean paste or vanilla extract
• Raspberries
• White chocolate
• Dark chocolate
• Flaked almonds
• Chopped pistachios

How to make White Chocolate & Raspberry Kheer

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White Chocolate & Raspberry Kheer

White Chocolate & Raspberry Kheer is an Indian-style rice pudding supercharged with spices, juicy berries and luxurious chocolate shavings.

Course Dessert

Cuisine Indian

Keyword chocolate, pudding, raspberries, rice, rice pudding, white chocolate

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Equipment

• Large, heavy-based saucepan

Ingredients

• 75 g aged basmati rice
• 75 g short-grain pudding rice
• 1.6 L full-fat milk
• 200 ml double cream
• 1 tbsp sugar
• 5 cardamom pods seeds removed and crushed
• 8-10 strands saffron
• 1 tbsp flaked almonds
• 1 tbsp chopped pistachios
• 100 g white chocolate chopped

Topping:

• 100 g fresh raspberries
• Shaved white chocolate
• Shaved dark chocolate

Instructions

• Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
• Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
• Stirring frequently, simmer the Kheer uncovered on a medium-low heat. Once it begins to thicken, you’ll need to stir more often. Once reduced to the consistency of thin porridge or cake batter, beat the Kheer with a wooden spoon until the grains are soft and tender. This isn’t the time for al dente rice.
• Switch off the heat and gently stir in the cream, nuts and chopped white chocolate. Continue to mix until melted. The cold cream will help reduce the temperature of the Kheer so the chocolate doesn’t seize up.
• Serve hot or cold with raspberries and chocolate shavings. I haven’t specified quantities for the chocolate shavings because let’s be honest, who am I to tell you how much chocolate to put on top?

Notes

• If you want sweeter Kheer, add 1 tbsp more sugar. Indeed, feel free to omit the sugar completely you don’t want to add it. The sweetness mostly comes from chocolate in this recipe.

• Add 2 tsp rosewater for a delicious raspberry and rose Kheer. It really is delicious this way.

• If you don’t like white chocolate, you could stir in chopped dark chocolate. You may need to adjust the sugar quantities slightly given that white chocolate is much sweeter than dark chocolate.

• For the chocolate shavings: Using a sharp knife, carefully scrape the back of a large chocolate bar starting at the side furthest from you. Keep your fingers and body out of the way and use two hands to scrape the surface with the knife, in a long motion. Alternatively, grate the chocolate using a microplane or use a vegetable peeler.

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Like this? You’ll love my Gulab Jamun Cake

Love Sanjana

The post White Chocolate & Raspberry Kheer appeared first on Sanjana.Feasts.

This chocolate tart makes me feel that way too. A crumbly, sweet shortcrust pastry base (without eggs, might I add), ridiculously smooth and rich chocolate filling with the most incredible roasted white chocolate swirl which takes me back to the days of sitting on the steps of our family shop eating Caramacs… except there’s loads more chocolate involved.

If you’ve never roasted your white chocolate, you’ve been missing out. Gone will be the days you insist dark chocolate is superior to white. This whole time you had forgotten one amazing detail… it is that white chocolate can be transformed into the most beautiful caramel you ever tasted. 

Inspired by the baking guru that is David Lebovitz, I set to work making the roasted white chocolate, following his brilliant instructions to the letter – and you should too. 

  
One tweak I made was that I added a small amount of coconut oil out of fear my chocolate would seize. It resulted in a super smooth caramelized white chocolate with a hint of exotic coconut that of course, was most welcome. 

The dark chocolate filling is a glorious ganache which requires very little effort and no baking whatsoever. The best thing about the filling is that it sets so beautifully after a couple of hours in the fridge.

Cut yourself a piece and feel the cool chocolate filling melt in your mouth. I think it’s time you had the recipe now.

Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart
(serves 8-10)

For the filling:

300g 70% cocoa dark chocolate
100g good-quality milk chocolate
400ml double cream
1 tbsp butter
2 tsp almond extract

For the Roasted White Chocolate Swirl:

300g good quality white chocolate, chopped into small pieces
2 tbsp coconut oil
1 tsp sea salt

For the pastry:

300g plain flour
125g unsalted butter, cold and cubed
1 tsp cornflour
2 tbsp icing sugar
3-4 tbsp buttermilk
Pinch of salt

Toasted flaked almonds, to garnish

Method

1. To make the roasted white chocolate, place the chocolate and coconut oil on an ovenproof tray. Place the tray in the oven and switch it on to 120C.

2. Allow to melt, stirring very gently every 10 minutes for around 60 minutes or until golden and caramel-like. Seriously, no matter how much you want to stick your finger in that melted chocolate – don’t. Instead, sprinkle over the sea salt and set aside.

3. To make the pastry: In a food processor, pulse together the ingredients for the pastry until you have a rough dough. Using your hands, bring the dough together on a clean surface. Don’t knead or handle it too much. Wrap the dough in cling film and place in the fridge for 30 minutes.

4. Lightly flour a large, clean surface and roll the pastry out until it’s 5-6mm thick. Roll it around your rolling pin and line a 9inch fluted tart tin with a loose bottom. If your dough tears slightly, don’t be afraid to patch it up. Leave some dough hanging over the edges. Place the tart on top of a flat baking sheet.

5. Place a large piece of food-safe cling film over the pastry and fill the top with flour. Pack it down slightly. This will ensure your pastry is beautifully even and doesn’t rise in the oven. Bake at 160C for 30 minutes.

6. Remove the tart from the oven and set aside for 10 minutes. Carefully remove the cling film filled with flour. Use a fork to prick holes all over the bottom of the pastry and return to the oven for a further 10 minutes or until golden.

7. Remove from the oven and allow to cool completely.

8. To make the dark chocolate filling: Heat the cream on a low heat until hot but not boiling. Remove from the heat. Add the chopped dark and milk chocolate, almond extract and butter and stir very gently until you have a luxurious, even chocolate mixture.

9. Trim the sides of the tart case, cutting away the excess pastry. Fill the tart with the chocolate mixture. Take dollops of the melted white chocolate mixture and swirl into the tart – you’ll need around half of it. Put the rest in a jar and use it to sandwich cakes and macarons or just spread it on toast.

10. Sprinkle over the toasted flaked almonds.

11. Place the tart in the fridge for 3-4 hours or overnight.

Love Sanjana

The post Eggless Dark Chocolate, Almond and Roasted White Chocolate Tart appeared first on Sanjana.Feasts.