Rashi kheer (in Odia style)
#winter
Rashi means sesame or til. This kheer is a traditional odia delicacy specially prepared in Makar shankranti. In Odisha this kheer is called as 'Rashi jau' in which they don't use milk. But I don't like this without milk kheer .So I used milk and also for quick preparation of kheer I also use rashi ladoo or til ladoo in it. This kheer is more similar to Bengali Nolen gurer payesh as in this kheer we people use Jaggery also. But along with rice, jaggery we use sesame in it. This delicious kheer is heavenly in taste with a fantastic aroma.
Rashi kheer (in Odia style)
#winter
Rashi means sesame or til. This kheer is a traditional odia delicacy specially prepared in Makar shankranti. In Odisha this kheer is called as 'Rashi jau' in which they don't use milk. But I don't like this without milk kheer .So I used milk and also for quick preparation of kheer I also use rashi ladoo or til ladoo in it. This kheer is more similar to Bengali Nolen gurer payesh as in this kheer we people use Jaggery also. But along with rice, jaggery we use sesame in it. This delicious kheer is heavenly in taste with a fantastic aroma.
Open in Cookpad AppSteps
- 1
First of all make powder of the sesame laddoos roughly.
- 2
Wash and rinse the rice and keep them aside.
- 3
Heat a pressure and put ghee in it and roast the cashew nuts in it and keep them aside.
- 4
Add bay leaves in saute it for 1 minute and then add water, salt and rice in it.
- 5
Cover the lid and cook it for 4-5 whistles and then switch off the flame and let the gas to release automatically.
- 6
Then add milk and sesame powder in it and cook it for sometime and then add the Jaggery in it.
- 7
Cook it for some more time and when it becomes slightly thick then switch off the flame and mix the roasted cashew nuts in it.
- 8
Now your Rashi kheer is ready to serve.
- 9
Serve hot, warm or in cold condition.
Cooksnaps
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