Asma's Indian Kitchen by Asma Khan

Author:Asma Khan
Language: eng
Format: epub
Publisher: Pavilion Books

Rice pudding with brown sugar v

A version of this dessert is made in almost every Indian household. Many years ago, when I did not have enough white sugar to make the kheer, I replaced it with brown sugar. I was absolutely delighted with the result, which resembles the Bengali jaggery kheer I ate as a child. You can use any kind of brown sugar for this recipe, but I prefer using a dark unrefined sugar. The sugar measurement is a rough estimate as the sweetness will vary depending on the type of sugar used. Adjust the sweetness to your taste, but remember that the kheer will taste less sweet once it cools. The ideal container to cool and serve this dessert in is an unglazed terracotta bowl. It adds a beautiful earthiness and flavour to the dish. Of course, you can use any other serving dish or pour the kheer into individual bowls.

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