Yesterday was Eid and when i logged on Facebook i saw every one making some sweet dish. I also had a craving then. So then i decided i should also make something nice for me. But being on a diet and cant have sweets but that's not the case with me. I try and make it my way :-) I call it healthy bhi and sweet bhi. Both together. Yes try it and you will not stop with one spoon.
Ingredients
Milk 1 liter or as needed
Oats 1/4 cup
Custard Powder 1 tsp
Cardamom powder a pinch
Jaggery syrup 3/4 cup or as needed
Dry Fruits (Cashew, badam and raisins) handful
Ghee (optional)
Method
1. Roast the oats on a low flame until turns pink and keep aside. Also in the same pan roast the dry fruits
2. For Jaggery syrup, break the jaggery into pieces, you can also use a hand mortar. Once broken into pieces . Place it in a bowl and add boiling water to it. Just enough to submerge the jaggery. The jaggery will dissolve. Use a spoon to break the lumps. Now sieve it in another bowl and keep aside.The amount of jaggery also depends on how much of sweet you want in your kheer
3.Take the custard powder in a bowl add some milk to make it smooth and keep aside
4. Put the milk in a thick bottom pan on a low flame for 5 mins
5. Keep stirring with a ladle every 2-3 minutes scrapping down cream from all sides, ensure it doesn't burn the base
7. Boil until the milk becomes thick
8. Add the cardamom powder and stir again
9. Now slowly add the custard mix, oats and keep stirring. At this stage you would need to keep stirring continuously to ensure it doesn't catch lumps
10. Turn off the flame and add the jaggery syrup
11. You can serve it warm or chilled
12. The Oats Kheer stays 1-2 days good in the refrigerator
Few Tips
1. Stirring from time to time is important for it will not get burnt at the base
2. You can also roast the dry fruits in 2 tsp of ghee (I made a low fat version)
3. This Kheer will get thicken after a while, you can add milk to dilute while you serve
4. You can substitute Jaggery with condensed milk this will load richness to the kheer
5. Always add Jaggery at the end as there are chance of milk getting curdled
Ingredients
Milk 1 liter or as needed
Oats 1/4 cup
Custard Powder 1 tsp
Cardamom powder a pinch
Jaggery syrup 3/4 cup or as needed
Dry Fruits (Cashew, badam and raisins) handful
Ghee (optional)
Method
1. Roast the oats on a low flame until turns pink and keep aside. Also in the same pan roast the dry fruits
2. For Jaggery syrup, break the jaggery into pieces, you can also use a hand mortar. Once broken into pieces . Place it in a bowl and add boiling water to it. Just enough to submerge the jaggery. The jaggery will dissolve. Use a spoon to break the lumps. Now sieve it in another bowl and keep aside.The amount of jaggery also depends on how much of sweet you want in your kheer
3.Take the custard powder in a bowl add some milk to make it smooth and keep aside
4. Put the milk in a thick bottom pan on a low flame for 5 mins
5. Keep stirring with a ladle every 2-3 minutes scrapping down cream from all sides, ensure it doesn't burn the base
7. Boil until the milk becomes thick
8. Add the cardamom powder and stir again
9. Now slowly add the custard mix, oats and keep stirring. At this stage you would need to keep stirring continuously to ensure it doesn't catch lumps
10. Turn off the flame and add the jaggery syrup
11. You can serve it warm or chilled
12. The Oats Kheer stays 1-2 days good in the refrigerator
Few Tips
1. Stirring from time to time is important for it will not get burnt at the base
2. You can also roast the dry fruits in 2 tsp of ghee (I made a low fat version)
3. This Kheer will get thicken after a while, you can add milk to dilute while you serve
4. You can substitute Jaggery with condensed milk this will load richness to the kheer
5. Always add Jaggery at the end as there are chance of milk getting curdled
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