Kesar Soya Kheer is a unique and nutritious twist on the traditional Indian rice pudding (kheer) by incorporating soya granules and the aromatic flavor of saffron (kesar). Here’s a simple recipe for making Kesar Soya Kheer:
Ingredients:
~ 1 cup soya granules
~ 4 cups milk
~ 1/2 cup sugar (adjust to taste)
~ A pinch of saffron strands (kesar), soaked in 1-2 tablespoons warm milk
~ 1/2 cup condensed milk
~ 1/2 teaspoon cardamom powder
~ Chopped nuts for garnish (almonds, cashews, pistachios)
~ Raisins for garnish (optional)
Instructions:
1. Rinse the soya granules under cold water and soak them in warm water for about 15-20 minutes. After soaking, drain and squeeze out any excess water.
2. In a pan, heat 4 cups of milk and bring it to a boil.
3. Add the soaked and drained soya granules to the boiling milk. Stir well and let it cook on medium heat until the soya granules are soft and the milk thickens.
4. Add sugar to the milk-soya mixture and continue to cook, stirring continuously, until the sugar dissolves and the kheer thickens further.
5. Add the saffron-soaked milk, condensed milk, and cardamom powder. Mix well to incorporate the saffron flavour.
6. Continue to cook the kheer on low heat for an additional 10-15 minutes until it reaches a creamy consistency.
7. Remove the kheer from heat and let it cool to room temperature.
8. Once the kheer is cool, refrigerate it for at least 2 hours to chill.
9. Garnish the Kesar Soya Kheer with chopped nuts and, if desired, raisins.
10. Serve the chilled Kesar Soya Kheer in individual bowls and enjoy this nutritious and flavorful dessert.
This kheer variant adds the protein-rich soya granules to the traditional kheer, making it a healthier option. The addition of saffron provides a distinct and aromatic touch to the dish, making it a delightful treat for special occasions.