I really wished to say Happy Holi / Subho Dol Purnima to everyone on a sweeter note. With a series of sweet on making for the past few days, the refrigerator is full of it and the poor lady's sugar level rising high. For the past few days I was thinking what to prepare for the D-Day that will be essentially Indian and also be loved by my Ladoo Gopal. Those who have interest in Hindu Mythology, know by now that Ladoo Gopal loves malai, kheer kind of stuff. While I am writing this piece, I was looking at few years back and smiling. My junior when younger was very much jealous or unhappy with mamma's undue attention for Ladoo Gopal. When we were not around, he used to throw away his flute. We had to replace it for a couple of times. Many a old memory keeps visiting on such special occasions ..... how my junior used to go out with his paternal grandparents to play Holi, how my friends of my present abode in Kolkata pestered me to come down quickly to enjoy with Bhang, Pooris and Jalebi. Going back even further, my little brother played too much of Holi... from morning till afternoon. We had to really work hard to take them off from his skin. His sister would watch him play from the terrace of the rented house they lived.
I was a bit tired yesterday and finally decided to prepare a dessert that will be easy, yet yum. I thought this KHOYA BADAM KHEER will be perfect for the occasion. Khoya Badam Kheer is a mixed nut and milk dessert. At times I find it very difficult to do proper translation of a dish. So, I try to explain the recipe as clearly as possible. Let us prepare this easy to make KHOYA BADAM KHEER together this Holi.
Milk : 1lt
Khoya[solidified milk] : 100gm
Almond : 6-8
Cashew Nut : 10
Pistachio : 6-8
Raisin : 8-10
Green Cardamom Powder : 1/2tsp
Fennel Powder : 4-5 pinches[optional]
Sugar : 1/2small cup + 1tbsp
Condensed Milk : 100 ml
Lightly roast the almonds, cashews and pistachios and transfer to a grinder. Add raisin, fennel powder, green cardamom powder and 1tbsp sugar too to it. Grind to a coarse powder.
Break the khoya[solidified milk] and crumble it with your palm.
Pour the milk in a heavy bottomed vessel. Put for boil. Keep stirring. After 10 minutes, add the sugar and condensed milk.
As the milk gets thicker, say after 5-8 minutes, add the coarsely ground nuts. Let boil for 2-3 minutes.
At this stage, add the crumbled khoya, stir well and boil for another 2-3 minutes.
Transfer to a serving bowl, bring to room temperature. Refrigerate for 2-3 hours before serving.
Please note, the reason why I use both sugar and condensed milk in a sweet dish is that given my taste bud, i felt sugar not only adds sweetness but enhances the taste of a sweet dish. Condensed milk alone cannot do that. It is my view off course.