Butter Pav Bhaji Masala

It happens with me all the time, I have the food portraits and recipe ready in my draft and Facebook page from so long but it do not get posted due to the introduction part. I feel I should write something about the dish but never get the time and patience to sit, think and type. And then many of them gets posted without any intro as and when I feel its high time for them to hit 'lime light' ;) Now Pav Bhaji belongs to the same category, when one of my friend and fb page member asked to post the recipe I just guaranteed her 'will do asap' and I guess it is at-least more than a month now. As I always say better late than never and here it comes for you dear Rishin and my dear readers and friends :-)

I had Pav Bhaji for the first time in Mumbai almost five years back and I immediately fell in love with it. My hubby who was brought up in Mumbai always gets nostalgic as he talk about this dish and Pav Bhaji had been one of our Family favorite as the little ones also love it. Pav Bhaji can be eaten as a snack or as a heavy meal, but for us it is mostly our Friday night dinner. 'Pav/Pao' is a small loaf of Indian bread and 'Bhaji' is actually the thick potato based vegetable curry garnished with chopped coriander leaves onion and butter cubes. Bhaji Masala can be cooked quick if you do the pressure cooker method as I did, it take less than an hour even if you cook veggies on stove top. Now that sounds great right, a full meal in less than an hour is always great for the lady in the kitchen I'm sure. Now check out the recipe and try it out and Enjoy the delicacy!!!!!

Ingredients:-

1. Potatoes Chopped into cubes - 3
2. Green Peas - ½ cup
3. Chopped Carrots - ¾ cup
4. Chopped French Beans - ½ cup
5. Cauliflower florets sliced - 1 cup
6. Water ~ 3 cups
7. Onion Finely chopped - 1 +  ½ (to garnish)
8. Tomato Chopped - 2
9. Ginger, Garlic finely chopped - 1 tbsp each(or fresh ginger garlic paste) 
10. Capsicum deseeded and chopped fine -  ½ of a capsicum
11. Green Chilies finely chopped - 4
12. Vegetable Oil ~ 2 tsp(Can use butter instead which adds up a great aroma and flavor)
13. Turmeric power -  ½ tsp
14. Chilly powder -  ½ tsp
15. Dry Mango powder - 1 tsp
16. Cumin powder -  ½ tsp
17. Coriander powder -  ½ tsp
18. Pav Bhaji Masala powder - 2 tbsp(use less/more according to quantity of veggies used)
19. Salt to taste
20. Coriander leaves chopped ~ 3 tbsp(for masala and few to garnish)
21. Fresh Lime/Lemon juice from one Lime/Lemon
22. Butter as required to Garnish and toast the pav
23. Ladi Pav/Inidan Pav bread as required 

Preparation Method:- 

• Rinse chopped cauliflower florets in warm water by adding a pinch of turmeric powder and salt.
• Pressure cook potatoes, green peas, french beans, carrots and cauliflower florets by adding water and salt for one or two whistle and let it cool down completely.
• Meanwhile heat up another pan/wok/kadai, pour oil. When the oil is hot enough add onion, salt and saute for few minutes till they turn translucent. 
• Add chopped ginger-garlic, green chilies and saute till the raw smell is gone. Add capsicum and saute well for a while say two-three minutes till they become pale green.
• Add tomatoes and saute till they are soft, break the tomatoes, mash with the spatula and saute well again

•  Add Turmeric power, chilly power, pav bhaji masala powder, cumin powder, dry mango powder and saute well to mix everything.
• Now from the cooked veggies crush/mash few potatoes and veggies with a spatula/spoon. Add this to the onion-spice mix and stir well to blend more veggies.(Veggies should be beaten and mashed with out any big veggie bites but not to a paste form. It should be in tiny bites not pasty).
• Simmer the heat to medium and let it cook for another five-seven minutes to get a thick gravy. Add some cilantro/coriander leaves, stir well to mix and take off the stove.

• Move to a serving bowl, squeeze and drizzle some lemon/lime juice on top, garnish with chopped cilantro, onion and butter cubes.

• Now toast both sides of the pav in butter just before ready to serve. Enjoy it warm with Pav bhaji Masala.(Usually all sides of Pav is toasted in generous amount of butter which adds taste, I suggest you to use butter according to your tolerance. You know how much butter can be served to your family rather than me, so use your judgement :-) )

Notes :- 

1. If you don't have store bought Pav bhaji Masala don't worry, either use garam masala instead and add 1 tbsp dry mango powder.(or make garam masala at home with cardamom, cloves,cinnamon sticks and fennel seeds)
2. Check out the ingredients lists and direction method on the label printed in the pav bhaji masala pack because you might not need to add all the spices mentioned if the store bought pav bhaji masala already have all blend of spices. Adjust the spice level according to your taste.
3. Usually Pav Bhaji Masala have slight sour taste, you can adjust it either by adding more tomatoes, dry mango powder or Lime/Lemon Juice but make sure not be too sour. We love it with a dash of lemon just before serving :-)

Cilantro Cucumber Lime Cooler

Friends, a humble reminder on the event happening at Cook-Ezee. The Kerala Kitchen Event will end on 31st March. You have one more day to send your entries, so rush in your beautiful and yummy entries as soon as possible :-)

Serves 1 Tall Glass
Ingredients:-

1. Cilantro/Coriander Leaves chopped ~ 2tbsp
2. Cucumber ~ 4 thin slices(add/reduce as required)
3. Sugar ~ 3 tbsp
4. Water - 1 cup + 1 cup
5. Ice Cubes few
6. Fresh Lime/Lemon Juice ~ 2 tbsp(I used juice of ½ lime)
7. Lime/Lemon slice - 1(To Garnish, Optional)
8. Cucumber Slice - 2(To Garnish, Optional)
9. Tip part of a Cilantro - To Garnish(Optional)

Preparation Method:-

• Boil a cup of water and add sugar. Reduce the heat to medium and let it boil till the water reduces to  ½ cup and get form a sugar syrup. Set aside and let it cool.
• Peel the skin from cucumber, slice it. Grind the cucumber and cilantro by adding a cup of water. Strain and pour into a tall glass(I didn't strain it).
• Squeeze out the lime juice from half a Lime/Lemon to the cooler. Add  2tbsp(or more) sugar syrup according to the sweetness required and stir well.
• Add few Ice cubes, insert few slices of cucumber and garnish with a slice of Lime/Lemon and cilantro and serve immediately.

Note:-

1. I have given a basic sugar syrup which you can make in bulk and store it refrigerated for later use in other coolers/cocktails/soft drinks that calls for syrups. Can add your favorite flavors as well.
2. Those who don't like the taste of raw cucumber can cook and grind it as well. Lessen the cilantro if you don't like the taste of it.
3. You can add chilled soda water instead of plain water if desired while blending.
4. Nutritional benefits off cucumber is high, it is good for acidity, blood pressure, excellent cooling agent, helps in dissolution of kidney stones, is Diuretic-encouraging waste removal through urination, good for puffy eyes, helps water retention and many more. So eat it raw, consume them as cooler/plain juice, use it on skin/eyes as beautifying agent choice is all yours and the benefits you already know :-)
5. Cilantro helps increase HDL Cholesterol(good kind) and reduce LDL Cholesterol(bad kind), good source of Iron, Magnesium and helps fighting anemia, helps detoxify the body and many more.

Sending this to EP Series: Herbs & Spices, Beat The Heat, Summer Spirits, Summer Splash

 

Banana Dates Smoothie/ Banana Dates Milk Shake

Who don't like Milk/Ice Cream Smoothies and Shakes right??? Banana Smoothie is my kids favorite but I somehow don't like much banana flavor in my soft drinks. I always try to pair them with some fruits or nuts and this Banana Dates Smoothies is something I love since I don't even have to add any sugar to make it sweet. So this simple and ezee smoothie is for you all to quench the thirst and keep you fresh and energetic in the upcoming hot Summer, Try this out and enjoy!!!!!

Ingredients:-

1. Chiquita Banana - 1 
2. Dates - 8 to 10 numbers
3. Low fat Milk- 2 Cups
4. Ice Cubes - 6 to 10(optional)
5. Whipped Cream to Garnish on top(optional)

Preparation Method:- 

• Roughly Chop the dates and soak them in a cup of milk for 10 minutes.
• Blend the soaked dates well in the blender/mixer. Chop and add the banana to the dates and blend well again. 
• Add the remaining milk and ice cube and blend well again.
• Strain and pour them to the serving glasses. Drizzle some whipped cream or add a scoop of Ice cream or more Ice cubes if desired. Serve immediately. 

Variation:- You can use half frozen milk or add Ice Cream instead of milk as well. 

Sending this to Sobha's Event Just For Fun, Ramya's ABC Series: Fruit Fiesta, Surabhi's Beat the Heat, Sangee's Summer Splash, Anu's Summer Spirits

 

Wheat Flour Oats Dosa Appam - Kids Delight

The First look of them make you feel 'oh a pancake' though none of the ingredients used for making this are of pancakes. Most of the evening I make some kids snack though I never get to click a picture of them(never bothered to take pics when four hungry eyes stare at me) and this dosa appam/pancake evolved out one such  evening. I gave this delicacy the title Appam as I didn't knew what to call them.This is simple, quick and ezee Appams made with Wheat Flour/Chappathi Flour, Jaggery, Oats, nuts etc. You can always mix and match the ingredients according to your choice like adding some grated coconut or opt out adding nuts if your kids don't like them or if they are too little to chew the nuts. Choice is all yours but I can guarantee you on taste, a real delicious breakfast/snack for kids healthy too without compromising on taste. :-) Enjoy!!!!!

Ingredients:-

1. Whole wheat Flour(I used Chappathi Flour) - 1 cup
2. Oats - ½ cup
3.  Jaggery ~ 1 cup broken pieces(5 to 6 Jaggery Cubes if using Jaggery cubes. Adjust according to the sweetness required)
4. Water - 1 cup
5. Milk - 1 cup(Can use 1 cup water instead)
6. Egg -  1(optional)
7. Sesame Seeds - 1tsp 
8. Chopped Coconut pieces - 2tbsp(optional)
9. Cardamom powder - 1/2 tsp(optional)
10. Dry Ginger Powder - 1/2 tsp(optional)
11. Raisins, Cashews a handful(optional)
12. Ghee/Butter as required(optional)

Preparation Method:-

• Put Jaggery pieces in a vessel, add ¼ cups of water and let it boil till all the jaggery pieces are melted. Strain this Jaggery syrup to another vessel to remove any impurities and let it cool completely.
• In another bowl add oats and water and mix well, set aside for ten minutes. Add Wheat flour, egg, milk and mix well with a wire whisk to remove any lumps.
  
• Pour the Jaggery syrup, sesame seeds, coconut pieces, raisins, cashews, cardamom powder, dry ginger powder and mix gently with the wire whisk till everything is incorporated. 
• Heat up a non-stick pan/griddle, pour a ladle of the batter and spread to make a bit thick round Appams(Drizzle few drops of ghee if desired, it gives nice aroma and is good for kids health)
• Repeat the process with the rest of the batter, Serve warm. Enjoy!!!!!

Butterless Wheat Flour Strawberry Cupcakes

As usual cupcake crave bit my son, he started pleading for them and as usual his dialogue was 'If you don't make me cupcakes I'll not be your best friend' ha ha. Since it was late evening I was almost sure its gonna be his dinner, so I wanted to make a healthy one without compromising on the taste. I didn't have any banana or dates which I love to add in muffins and teatime cakes. Only fruit I had was strawberries, so just chopped some and added it as well. While I was mixing the batter my son was looking all around the pantry cabinets and he told me 'Amma add some raisins too, it will taste yumm'. So I just add a handful of raisins as well, the result was awesome, healthy, yummy and guilt free cupcakes. This recipe is very simple and ezee, straight forward, any newbie can bake them. So try this out friends, Enjoy!!!!

Ingredients:-

1. Wheat flour - 1 ½ cup
2. Baking powder - 1 ½ tsp 
3. Salt a pinch
4. Eggs - 3 
5. Canola oil/Veg oil - 2 tbsp
6. Brown Sugar - 3/4 cup(you can add upto 1 cup according to the sweetness you need, can use normal sugar as well)
7. Strawberries chopped ~ 6 (you can add blueberries or any fruit of your choice) 
8. Raisins a handful (optional)
9. Luke Warm Water ~ 1 cup

Preparation Method:-

• Pre-heat the oven to 350 degree Fahrenheit.
• Sieve together Whole wheat flour, baking powder and salt and set aside(or whisk all three ingredients together very well to combine)
• In another bowl beat the eggs well with a wire whisk till it turn lemon yellow color. Add oil and beat well again to mix. Add Sugar and beat again for two-three minutes to combine. 
• Add the sieved/sifted dry ingredients and mix with the wire whisk(The batter will be too thick at this point). Add in the chopped strawberries and raisins as well, stir to mix.
• Add warm water little by little to loosen the batter and whisk gently till you get a medium thick batter(you can add low fat warm milk instead of water as well) .
• Line up the cupcake tray with liners, scoop out the batter and pour in each liners just till half of the cup liners.
• Bake around 30-35 minutes or till a Sharp Knife/Cake Tester inserted comes out clean. 

Oothappam - The Indian Pizza???

What do you do with the over-fermented dosa/Idli batter??? I make these cute little Chellamani Snack for kids or if I don't have anything pre-planned for breakfast I go for this delicious and gorgeous Vegetable Oothappam. As every South Indian home even I do make Idli batter almost every week, refrigerate them in a container once fermented to be handy any day of the week or any time of the day . First day I makes dozens of Idlys, next day comes the dosas and then comes this yummy Oothappams. Oothappams are thick dosa like pancakes made with the veggies.

I make them in two different ways:- One by making thick dosas/pancakes, sprinkling the mixed veggies, cook, flip, cook again and take them out. Two adding all the veggies in the Idli batter and mixing them well and make thick Oothappams. Both tastes great, I like the first way - Crunchy veggie bites spread over the Oothappams where as my hubby like the second way - bites of veggies inside the Oothappams.

Ingredients:-

1. Idli/Dosa batter ~ 4 cups(Find dosa batter recipe here if you are a newbie :-))
2. Grated Carrot - 1
3. Chopped Onion - 1
4. Chopped Tomato -1 
5. Green Chilies chopped - 3
6. Coriander Leaves/Cilantro chopped ~ 3 tbsp
7. Salt ~ 1 tsp(to taste)

Preparation Method :- 

• Put all the veggies and cilantro in a bowl, add salt and mix well with clean hands. Reserve.
• Heat up a non-stick Griddle/Tawa, when the griddle is hot enough pour a big ladle of batter and spread very gently(Don't spread too much, Oothappams are thick compared to dosas and small in size)
• Immediately spread a tsp of mixed veggies on top of dosa before the spread gets dried off(you can drizzle a tsp of oil/ghee on the edges of oothappam and gently press the veggie top with a spatula if desired - I didn't use any oil/ghee) 
• Wait for a minute, once the bottom side is cooked and you see sponge like holes on top, then  flip the oothappam, press gently with a spatula if desired and wait for a minute till the other is cooked well. 
• Take off the tawa. Before spreading the next dosa wipe the tawa/griddle with a clean towel/thick paper napkins to clean off any veggie residue remaining when you cook the Oothappam. 
• Repeat the process for the rest of the batter and veggies. Serve warm with Tomato Chutney or Sambhar or Coconut Cutney 

• Now for the variation Ootappam without the veggie spread on top, mix all the ingredients together, heat up the tawa, pour a ladle of batter, spread gently to make thick Oothappams, flip over when the bottom is cooked and take out of the griddle when the other side is cooked as well.

Sending this to Pari's Only South Indian Event, The Kerala Kitchen Event here @ Cook-Ezee, and Srav's Vegan diet - Only plant based

                                       





Notes:-

1. If you want to make oil free dosas/Oothappams your tawa/griddle should be non-stick and there should not be any tear offs on the griddle due to over heating.
2. If you have issues with griddle, wash and clean them and spread some ghee/butter/oil and keep it overnight. Fully wipe off the oil with a paper napkin or towel just before you make dosas.
3. Don't over heat the griddle/tawa, always keep them in between medium-high temperature(ie not to full flame, but a bit less than high heat)

Carrot and Sago(sabudhana) Kheer/Carrot Sago Pudding

Its been long, yes to stay out of the blog for about two weeks is really too long I know. I didn't have any other option, the viral fever was terribly bad. Is it because of the drastic change in weather, early spring or should I say kind of early summer??? It took its own sweet time for my family to recover, started with my son taken over by my little one and then the hubby. The worst was my daughter's and my hubby condition, it took too long for my hubby to recover, he never had this bad viral, thankfully he is getting better and we're getting back to the normal routine :-) 

Before moving on to the recipe let me share with you all about what I won from my wonderful fellow blogger friends event and giveaways. One fine morning I woke up and found that I won Monica Bhide's cookbook 'Modern Spice' from Pari's Foodelicious on her 300th Post Giveaways. I was so thrilled and happy when I got to know about it. She has such a beautiful blog with more than 300 recipes and I admire her for the  consistency in blogging with each recipes better than the other. Thanks a lot Pari for choosing me as the winner, this is the first cookbook I ever won, rather the only cookbook I have(I never bought a cookbook till now)). And so sorry about posting about it so late, hope better late than never :-)

Awesome, right???

Its signed by Monica Bhide :-)  

Isn't it awesome to win two giveaways in a row in the same month, yes there is yet another giveaway win from Akheela's TorviewToronto on her Tea Time Event. I won this cute looking Libre Glass n Poly Tea by participating and linking in my Chicken Spring Rolls. Thanks a lot for choosing me as the winner and Thanks a ton for all the follow ups and extra effort you did till the Libre tea was shipped and it reached us :-)

Isn't that cute????

We go through different recipes daily from many sources and especially blog authors get to know lot of delicious and innovative recipes from their fellow bloggers as well other than from the cookery shows, cook books etc. Many time I decide to try out some of those wonderful recipes from my fellow bloggers when they post it but then I totally forget them as I always try to cook with the ingredients available in my pantry and I don't bother much to think what to make for the day. But this recipe of Radhika at Tickling Palates was in my mind from the time she posted it maybe because it was so unique or Is it because that was her guest post for Kavi's Cooking with Kin Series Event which gained my attention since I was also a part of the event with my Soy Granules Kheer.

Also I make kheer/payasam often since my son's request for them comes more often than any other desserts. This is the first recipe I tried from my fellow blogger friend, Thanks a lot Radhika for sharing this beautiful recipe with your friends and readers. It tasted just perfect and delicious, my family loved it - especially my son .Check out for the original recipe here as I have made slight variations that suits our taste buds.

Ingredients Used :-

1. Grated Carrot ~ 1 cup(I used 3 big carrots)
2. Sago/Sabudhana/Tapioca Pearls - 1/2 cup
3. Brown Sugar ~ 3/4 cup(you can add little more, I didn't make it very sweet)
4. Cashews, Raisins a handful
5. Milk ~ 3 cups
6. Cardamom - 3 pods
7. Ghee - 2 tsp
8. Water as needed

Preparation Method :- 

• Wash and soak the Sago/Sabudhana in water for 30-45 minutes. 
• Heat up a thick bottom vessel, pour the ghee. Add cashews and saute to golden brown, remove and keep aside. Reduce the heat to medium, add raisins and saute till they plump up, remove and set aside.
• Add the grated carrot to the same vessel saute for about three-five minutes till carrot absorbs the aroma of ghee.(I took out a spoon of carrot to garnish)
• Drain off the water from sago/sabudhana and add to the carrot and saute for a minute or two.
• Pour 1/2 cup of water and two cups of milk, stir well and let it boil. Simmer the heat to medium and let it cook till sago turns transparent.
• Pour rest of the milk, stir well and let it boil again and then cook till the kheer start to thicken for about five-seven minutes(Kheer thickens fast because of the sago). 
• Add the cardamom powder, stir well to mix. Switch off the stove.
• Garnish with ghee fried cashews, raisins, strips of grated carrot and serve warm or chilled. Enjoy!!!

Kerala Unakka Meen Curry - Dry fish curry with Raw Mango

Ingredients Used:-

1. Dry Fish/Unaka Meen ~ 200 gms(I used Shark)
2. Turmeric powder - 3/4 tsp
3. Chilly powder - 1 1/2 tsp
4. Salt to taste(if required only as the dry fish already have salt in it)
5. Shallots/Kunjully finely sliced ~ 1 cup(can use finely sliced onions instead)
6. Green Chilies - 4
7. Finely chopped ginger ~ 1 1/2 tsp
8. Tomato finely sliced - 1
9. Pacha Manga/Raw Mango - 1/2 from the raw mango(according to the sourness of the mango add/reduce mango pieces)
10. Curry leaves a sprig or more
11. Water a cup or more as needed 

To Grind:-

1. Grated Coconut - 1 1/2 cups
2. Jeera/Cumin - 1 tsp
3. Turmeric powder - 3/4 tsp
4. Dry Red chilies - 3
5. Water just enough to grind 

Preparation Method:- 

• Soak the dry fish in warm water for 30 minutes to wash off excess salt.
• Marinate with turmeric powder and chilly powder and set aside for 30 minutes or more if possible
• Grind the to grind ingredients and set aside.
• Add the marinated dry fish to the Manchatti/Earthen ware or any pan/vessel. Add the sliced shallots, tomatoes, ginger, green chilies, few curry leaves and chopped mango pieces. 

• Add enough water to cover the dry fish and veggies. Cover and cook till tomatoes and mango pieces are just soft.
• Add the ground coconut paste and stir gently to mix well. Add/adjust water according to the consistency you need for your gravy.
• Let it cook again, when the gravy starts to boil simmer the heat to medium and cook it for few more minutes say five-seven minutes till the raw flavor of coconut mix is fully gone. 
• Put more curry leaves and switch off the stove. Serve with boiled rice.

Notes:-

1. Normally back in Kerala most house holds do this trick to remove excess salt from dry fish. Normally they soak news paper pieces along with dry fish and water as they absorb the salt. But my Achan(dad) never let us do this as he says carbon is injurious to health. I'm not sure about it, use ur logic and understanding before doing it :-)
2. You can used Tamarind extract or Gambooge Kudam Puli if you don't have raw mango .

Soybean Granules Kheer - Guest Post for Kavi's Edible Entertainment

I wonder how many teens and youngsters these days have the passion and love to cook and I absolutely admire this sweet girl for her eagerness for the same that end up creating such a wonderful blog Edible Entertainment. Her perseverance to succeed in her Studies and Career along with equal passion for her hobby is really appreciable. Yes friends, you guessed her right. She is none other than Kavitha, rather known as Kavi - One of our best blogger buddy and one of the youngest Chef in bloggers world.

Couple of weeks back when she wrote about preparing for her C.A exams, taking a break from cooking and blogging, many among us like me wished best wishes for her exams. To my surprise she was not just doing her scheduled draft posts but also was back with a bang of another Event 'Kids Delight' and then the Series Event 'Cooking with Kin'. Now friends, this is the kind of passion and love towards blogging which I was talking about. When she asked me to do a guest post for her series event I was really happy since this is my very first guest post. So let me present this energy booster and sweet kheer for this sweet girl to boost her up for her studies and I wish her All The Very Best for the exams and wishing her best of all in everything she do.



Now coming to this recipe, I'm sure who ever visit this space often is aware of my love for Soybean. I've posted a lot of Soybean recipes and I have more recipes of the same in draft. I found this Kheer recipe in the Recipe Booklet that comes along with Nutrela Soybean box. I saved the booklet in my kitchen cabinet for future reference of this Kheer and more soybean recipes. But my son who loves doing his craft on shapes and more did his experiment on my Recipe Booklet and I found it in fine stripes one day :( I wonder how did he reach out to those scissors that was kept far off his reach, yes I'm sure he is growing up fast. My heart sank for a while but then I started making this Kheer since I just knew even Soybean Kheer can be made. This is the quickest Kheer you can ever make and it really tastes great. This is a great healthy option for even diabetic, cholesterol patients (Use Splenda or any sugar substitute instead of sugar for diabetic diet) with high protein, no ghee, rice or any carbohydrate/fatty ingredients. Try this out friends, I'm sure you guys will love it.

Ingredients:-

1. Soybean Granules - 3/4 cup
2. Sugar - 1 cup(more or less according to your taste)
3. Milk - 2 cups
4. Evaporated Milk - 1 tin(I used Nestle Carnation Milk)
5. Slivered Almonds - 2 tbsp(optional, can use any nuts of your choice)
6. Water ~ 2 cups(enough to soak soy granules)
7. Cardamom powder - 1 tsp

Preparation Method:-

• Boil enough water, soak the granules in boiled water for two-three minutes and drain them in a Colander/Muslin Cloth.
• Wash them in more water two-three times so that granules leave its smell. Squeeze out all the water from granules and set aside.
• Pour milk in a vessel and bring them to boil. Add Soybean granules to the milk, stir well and let it cook for few minutes(around two-three minutes) in medium heat. 

• Add sugar and stir well and cook it for another few minutes(Say five-seven minutes) till granules absorbs the sweetness and the milk start to thicken a bit.
• Pour the evaporated milk, stir well and cook again in low-medium heat for five minutes. Add the cardamom powder, stir and cook again for few(two-three mins) more minutes.

                  

• Take off the stove and move to individual serving bowls. Garnish with silvered almonds and serve warm or chilled(I prefer them chilled). Enjoy!!!!!!

Notes:-

1. You can use condensed milk instead of carnation milk, but just make sure to reduce the sugar accordingly.
2. If you do not have condensed milk or carnation milk in your pantry no worries. Add two more cups of milk and simmer the stove to low-med and cook for another ten minutes or till the milk thicken and start to get the creamy color.
3. As I mentioned before this is a great healthy dessert/kheer option for elderly people if you can use any sugar substitute(like splenda) since the kheer do not have any fat, carbohydrate, cholesterol content.
4. This tastes great when chilled(I prefer it chilled, can serve warm as well).
5. You can sauté the drained granules in 1 tsp of ghee to get a better flavour(purely optional)