This is a gorgeous version of rice pudding, I have memories of eating this when I was growing up, we had it mainly at religious festivals, or in the month of Ramadan.
When I crave something sweet that reminds me of home, this is my go to recipe, it is easy and tastes divine with little hot puris.
Rice pudding (kheeraj)
2 pints milk
½ mug rice (Basmati)
1 small tin condensed milk
¼ cup raisons or sultanas
1 small tin nestle cream or fresh cream (optional)
Wash and soak rice for an hour so before you start
Put milk, water and rice in a large saucepan with the butter
Bring to the boil and then reduce the heat, cook until all the liquid has evaporated.
Once cooked take off the heat and blend with a hand blender
Add the tin of condensed milk and return to the heat, giving it a good mix.
Add raisins and then cream if desired.
To make the puris…
1 mug plain flour
¼ tsp baking powder
¼ tsp salt
1 tbl oil
Oil to shallow fry
Mix the dry ingredients with the oil
Make a dough using cold water, adding slowly until the dough is soft.
Divide into ? roll into small balls
Roll out in to 10cm diameter rounds
Heat oil in a small deep saucepan and fry the puris in small batches until they are all cooked, put in a plate with some kitchen towel so it soaks up the excess oil.
Serve the Kheeraj and puris together.
Until next time