Roti & Kheer. These are the two of few dishes which every Indian knowingly or unknowingly, intentionally or unintentionally, is so familiar, that at any given point, anyone across age-group can more or less give you a basic idea about the recipes, without making drastic mistake. However, at the same time, these are also the two dishes which almost everyone will prepare below their satisfactory level, while attempting for the first time.
Imbibed in our culture from the very beginning (it is said that traces of roti or use of wheat can be dated back to Indus Valley Civilization, and the mention of Kheer derived from Sanskrit word Kshirika can be found in ancient Indian literature like the famous story of Dasharatha serving kheer to his wives given by Lord Agni), these roti and kheer are few of the dishes in the country which are prevalent in every household with equal significance. For every Indian derives a special warmth and comfort from the soft rotis freshly out from griddle, and smile spreads on every Indian faces just at the thought of licking slowly the spoon filled with sweet kheer. And aside the fact that both the dishes are extremely popular and prevalent in India, it is the versatility of both the dishes that have made them equally popular across the world with few tweaks. Otherwise, who else can ignore the popularity of Tortilla, Dhalpuri Roti, Farata, Pita etc, for all of them are different variants of roti, and the delicacies like Sheer from Persia and Rice Pudding from West, that can safely be concluded as different counterparts of kheer.
And combining these two gems into one, is all my today’s recipe post is about – ‘Roti Kheer’. Never tasted before I made the dish by myself, this Roti kheer will not only please your taste buds, but will also provide a relief to your urge of preparing something quick and having something which is comfortable as well as light on your tummy. Also, as the dish Roti Kheer can be prepared with leftover rotis, the dish will suddenly and certainly give an exciting twist to otherwise soggy rotis.
Here is the step-by-step recipe for Roti Kheer.
Don’t stop here and check the other exciting Dessert Recipes, eagerly waiting for their turn.
Recipe: Roti Kheer Or Flatbread Pudding
Preparation Time (Roti Making): Around 14 minutes Preparation Time (Crushing Roti): Around 11 minutes Roasting Roti: 3 minutes Cooking Kheer: Around 20 minutes Equipment Used: Rolling pin & board, Tawa, Sauce pan, Bowl, Wok Yield: Serves 4-5
Ingredients:
- 3 rotis of around 18 cm diameter
- 1/8 cup raisins
- 1 almond per serving
- 1 tablespoon ghee or clarified butter
- ½ litre milk
- ½ cup sugar
- 5 green cardamoms
Method:
- Prepare the rotis using rolling pin & board and tawa
- Rinse and keep the raisins aside
- Soak almonds
- Crumble the rotis as small pieces as possible
- Heat a wok or a pan
- Add ghee into the wok once the wok is hot
- Immediately add the crushed rotis into the wok and roast the roti pieces with ghee for 2-3 minutes or until ghee evenly spreads on the roti pieces. Switch off the flame and keep the wok aside after roasting
- In another saucepan boil the milk and reduce the flame afterwards to condense the milk, till 20% milk is reduced
- Transfer the condensed milk to the wok containing roasted roti pieces and place the wok on fire
- Now add sugar followed by raisins, and keep stirring the contents of the wok for about five minutes on low flame
- Switch off the flame
- Crush green cardamom and spread the crushed green cardamom on the kheer
- Keep the wok covered for a while, so the aroma of green cardamom spreads across the kheer
- Garnish the kheer with chopped almond while serving
Prepare rotis.
Rinse and keep the raisins aside.
Soak almond.
Crumble the roti.
Heat ghee in a wok.
Immediately add the crushed rotis and roast the roti pieces with ghee for 2-3 minutes. Switch off the flame and keep the wok aside after roasting.
In another saucepan boil and condense the milk, till 20% milk is reduced.
Transfer the condensed milk to the wok.
Place the wok on fire.
Add sugar.
Add raisins and keep stirring the kheer for around five minutes.
Switch off the flame and spread crushed green cardamom on the kheer. Keep the kheer covered for a while, so the aroma of kheer spreads.
Tips:
- It is important to reduce the flame while adding ghee in the wok, as unlike oil ghee emits smoke faster
- Roasting in ghee will give a nice aroma
- The dish can be well prepared with leftover rotis
- If you don’t want the aroma of roti be felt while having this kheer, then have the kheer four to five hours after preparing it. By that time the aroma of cardamom will completely outweigh the aroma of rotis
- Apart from boiling milk and heating wok, the entire kheer has been prepared on low flame
