Quick Pressure Cooker Kheer Recipe with Jaggery Puda (Malpua)

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Wash and soak the rice in water for 15-20 minutes, then drain and put it in a pressure cooker.
2. Add the milk and stir well. Close the lid and cook on high flame for exactly 5 minutes or until pressure builds, then move the cooker to the smallest burner and cook on the lowest flame for 30 minutes.
3. Switch off the flame and let the pressure release naturally. Open the lid, stir, then switch the flame back on and bring the kheer to a boil.
4. Add the condensed milk and cook further: for hot kheer, cook to the desired thickness; for chilled kheer, cook no more than 6-8 minutes and keep it slightly runny, as it thickens when cool.
5. Stir in the slivered almonds. Cool the kheer to room temperature, then refrigerate it while you make the puda.
6. For the puda, add the hot water to the jaggery and saffron, stir, and rest a couple of minutes until the jaggery fully melts and the water cools to room temperature.
7. Put the wheat flour, crushed fennel seeds, cardamom powder, crushed black peppercorns and a pinch of salt in a large bowl and mix well.
8. Gradually whisk the jaggery water into the dry ingredients until smooth and lump-free. If the batter is too thick, add water 1 tablespoon at a time; it should be a semi-thick, flowing batter.
9. Cover and rest the batter for 30 minutes.
10. Heat a tawa over high flame, then add 1-2 teaspoons of ghee and let it heat up.
11. Pour small ladlefuls of batter onto the tawa; they will spread into rounds. Adjust the size by using more or less batter.
12. Cook over medium-high flame until crisp on one side, then flip and cook the other side similarly.
13. Serve the hot pudas with the chilled kheer.

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