- ► 2009 (31)
- Chawara Ji Kheerni
- Grilled Sandwiches - Jhiva for love
- Khatta Meetha Shalgum
- Ras Patta Kaddu
- Pudina Biryani
- Mukandar Wadi
- Heida Wara Chawara
- Paneer Malai Tikka
- Dahi Semiya
- My First Bread
- Karele Ji Bhajji
- Cream of Spinach Mushroom Soup
- Nupur's Pav Bhajji and Pooja's Methi Ni Kadhi
- Lazeez Paneer
- Bread Rolls
- One Month of Blogging
- Corn Methi
- Radish Leaves Bisi Bele Bath
- Turi Ji Bhajji
- Varyoon Patata Waagan Ji Bhajji
- Dried Cranberry Shortbread
- ▼ April (22)
Kheerni is thickened milk with Cardamoms, Saffron and a number of rich mild spices. Basically it is the Indian version of rice pudding. Sindhi's normally make this a bit milky and not as thick as Phirni or rice pudding, but I like the thicker creamier version and that too cold. But in a Sindhi household you will get a hot version and most of the time with semiya.
In the picture below on the left is the thicker version and on the right is the lighter version.
500 gms half and half cream (10% milk)
250 gms milk (I used 2%)
5 cardamom pod
1/4 cup finely ground rice (Soaked for 1/2 and hour and then ground, you can add more or less depending on taste)
1/2 cup sugar (reduce or add more sugar according to taste)
4 tablespoons blanched slivered almond
2 tablespoons raisins (Soaked in water for at least 1 hour)
- Pour the half and half and 2% milk into a wide and thick, preferably non-stick pan.
- Add the cardamom pods and bring to a boil without letting the milk spill over.
- Quickly turn heat to medium.
- Sprinkle the ground rice slowly into the pan, stirring occasionally.
- Add the sugar.
- Stir now and then cooking till the rice is cooked.
- Add the raisins and almonds.
- For the Sindhi lighter version, stop here and add more milk when reheating if too thick.
- For the thicker version simmer until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
- Bring to room temperature,Refrigerate for 2-3 hours until cold and set.
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