Yesterday for Diwali, I decided to make Persimmon Kheer.
I love fresh persimmons but the only way I knew to eat them was cut and eat fresh. My colleagues at work mentioned making a pie and another used it in a salad so I figured I could experiment and try it in kheer. It turned out pretty yummy!
- 4 ripe persimmons
- 1 cup brown rice
- 4 cups fat free milk
- 1 pinch grated nutmeg
- 4 cardamoms - shelled and ground into powder
- 1 cup sliced almonds
- 1 small can sweet condensed milk
Wash the brown rice and cook in a pressure cooker with 3 cups of water till you get about 9-10 whistles.
While the rice is being cooked, wash and peel the persimmons. Cut into pieces and make a coarse paste in a food processor. In a microwave safe glass bowl, cook for 2-3 minutes with 1/2 cup milk.
Heat the remaining milk on medium low flame. Add the almonds, cooked brown rice, persimmon paste and stir well. Turn the heat to low and cook for about 30 minutes stirring intermittently to prevent the milk from sticking to the bottom of the saucepan.
Add the condensed milk, nutmeg powder and cardamom powder at this point and stir and continue cooking for about 10-15 minutes more.
If your persimmons are a little soft and very sweet, you can reduce the amount of condensed milk.
If you have a very sweet tooth, you can add a little sugar per your taste.
If you modify this, add your changes in the comments. I would love to hear from you.
Happy Diwali !!!