Kheer Bhog

Kheer Bhog is a delightful Indian dessert made with rice, coconut milk, and infused with aromatic cardamom, offering a sweet and creamy treat. This Kosher version maintains traditional flavors while ensuring it meets dietary restrictions.

Ingredients

• Basmati rice - 50 grams
• Coconut milk - 200 ml
• Water - 200 ml
• Sugar - 60 grams
• Cardamom pods - 3 (crushed)
• Raisins - 20 grams
• Cashews - 20 grams (chopped)
• Salt - a pinch
• Coconut flakes - 10 grams (for garnish)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a medium saucepan, combine the soaked rice, water, and a pinch of salt. Bring to a boil over medium heat.
3. Once it boils, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is tender and water is absorbed.
4. Add the coconut milk, sugar, crushed cardamom, raisins, and chopped cashews to the cooked rice. Stir well to combine.
5. Cook for an additional 5-7 minutes on low heat, allowing the mixture to thicken slightly. Stir occasionally to prevent sticking.
6. Remove from heat and let it cool for a few minutes before serving.
7. Garnish with coconut flakes before serving.

Nutrition

• Calories: 300
• Protein: 4 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 20 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Coconut milk provides healthy fats and may support heart health.
• Basmati rice is low in glycemic index and can be a good energy source.

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