Rice Badam Kheer

Dasara is such exciting time. Celebrated all across India, various traditions are popular in various parts of the country. Mysore Dasara for me is synonymous with crowded Mysore, the time my father planned carefully to get us out of the city while the tourists flocked to see the spectacular Jambosavari. My memory of the only time I went to see the Jambosavari is perched up on someone's shoulder (most likely our then maid servant ) trying to make sense beyond the sea of people. I do not think I got a single glimpse of Drona or his Howda. Nothing short of a VIP pass would make Jambosavari an enjoyable experience. I consoled myself that in the absence of VIP passes, Drona looked majestic on Doordarshan with all its "Rukaavat Ke Liye Khedh Hai"!!
Apart from the Jambosavari which is indeed a culmination of the ten days long celebration, there is the Palace illumination, Exhibition, Kacheri aka concerts, flower show ,Khusti -wrestling matches in the arena near the palace and the most recent addition 'Ahara Mela' the food show. We lived a stones throw away from Mysore palace and could see the Palace illumination from our terrace. We could occasionally hear the Kacheri if it was not drown down by the 'Mikasura' - huge stereos playing Sandalwood songs from the Exhibition grounds.

On a sad note, I do remember Drona 26 years after he passed away. Peace to Drona once again. Having seen Dasara elephants closely as they lumbered on early each morning during their stay in the Palace, to Karangikere right by our doorstep, they have a special place in my heart. Hearing the tinkle of their bells, we would run out with occasional bananas or mostly a handful of grass and leaves to feed the Jumbos. Perhaps to the Jumbos we were like little curios, with an occasional surprise. What ever they thought of us, we loved those gentle giants. So here it is Rice and Badam Kheer, celebrating Mysore Dasara and the Dasara Aane/elephants.


We will need,

Rice 1/4 cup
Almonds 1/4 cup
Milk 2 cups
Evaporated milk 1 cup
Condensed milk 1/2 cup (+2-3 tbsp as per taste)
Saffron a pinch
Pista for garnish (optional)

Method:
  • Soak the almonds in warm water for a few hours. Peel the almond and discard the skin. Combine it with 1/4 cup of milk and grind it into a paste.
  • Remove 2 tbsp of milk into a separate container and stir in the saffron. Keep aside.
  • Combine the remaining milk and rice and cook till the rice falls apart. Keep stirring the mixture so that the mixture does not burn. 
  • Once the rice is completely done, stir in the almond mixture,evaporated milk and condensed milk. keep stirring till the mixture thickens and changes color.
  • Stir in the saffron and bring it to one gentle boil while stirring the mixture. Remove from heat.
  • Pop the Kheer into the refrigerator and serve chilled.

1 comment:

Nagashree said...

Happy Navaratri Smitha! Mysooru dasara eshtondu sundara :-). Payasa looks yummy!