‘Kulhad ki kheer’ is one of the
favourite dessert for me as well as my family. But I was little confused about
this dish because of its name and its recipe.
Actually I got so many recipes of this but main ingredients are little
different, first time I saw vermicelli flour but then I saw rice flour in the
other recipe. So I thought here is some secrets or twist in the word ‘kulhad’.
And yes, I was right.
According to Wikipedia, kulhad
(kulhar) means a traditional handle-less clay as well as terracotta cup from
North India and Pakistan. This is actually disposable, use and throws. These
cups are mostly used in roadside tea stalls, curd and some regional traditional
desserts. When you serve anything in kulhad or in clay cup it will be tastier
for its earthy aroma.
Kulhad ki kheer is a very popular dessert
in the Navaratri festival, served in clay bowls to match the occasion and this
is also served with semia rice (vermicelli flour) with dry fruits.
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| Kulhad Ki Kheer |
Ingredients:
Milk – ½ ltr
Semia (vermicelli) flour – 1 tbsp,
Sugar – 4 tbsp
Saffron – 1 pinch
Chopped pista
Green cardamom powder – ½ tsp
Recipe:
Take 2-3 tbsp milk and soak the saffron in it.
Put milk in a pan and add the semia powder. Mix gently in low
flame. Keep stirring constantly and scrap the sides of the vessel. After 10-15
minutes, when the semia powder becomes soft, add sugar and stir it. Mix well
and simmer for 4-5minutes. Now add green cardamom powder and soaked saffron and
mix it gently. When it becomes thick
remove from the fire. Pour into a serving bowl and keep aside to cool slightly
and then refrigerate for at least 2 hours. Garnish kulhad ki kheer with chopped
pista and serve.
Wish you all a very happy Diwali!!!
Happy cooking J
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