Chutneys, pickles & drinks · Biya Samaraan
Pistay-Badam jo Kheer
Milk with pistachios and almonds
A rich mitho (sweet) milk dessert (kheer): milk boiled down slightly, then cooked with sugar, finely chopped blanched almonds and pistachios, tejano [milk masala] and saffron until the nuts are cooked. It is served hot or cold and has ceremonial uses.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Pour the milk into a wide, heavy pan and heat it over medium heat, stirring constantly, until it comes to a boil.
Lower the heat and let the milk boil for about , stirring continuously, until it thickens slightly. Keep stirring around the sides of the pan to stop it scorching.
Add the sugar, chopped almonds and pistachios, tejano and saffron.
Let the milk boil for about , until the almonds and pistachios are cooked.
My notes
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Serve with
Can be eaten hot or cold, as preferred. It is served hot at the Chhathi [newborn naming] ceremony, where it is called "Chhathi jo Kheer". It is served at room temperature for the "Kheer Piyaran" ceremony, part of the pre-wedding rituals of Aacha Sathairo [Bhatia pre-wedding rites].
Nutrition
EstimatedPer glass
260 kcal
- Protein
- 10 g
- Carbohydrate
- 24 g
- Fat
- 15 g
We estimate about 9 glasses from the weight of the dish.
Whole recipe
2,360 kcal
- Protein
- 91 g
- Carbohydrate
- 216 g
- Fat
- 133 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos