Green Peas Kheer (Hare Matar Ki Kheer, Gluten-free)
Another dessert inspired by seasonal produce, this Indian green peas pudding is a delicious combination of peas, milk, sugar and aromatic spices. A handful of pantry staples transform an everyday vegetable into a sumptuous dessert. Easy to make, verdant and creamy, the proof, indeed, is in the pudding.
Recipe
Green Peas Pudding
(Makes 4-6 servings)
Ingredients
2 cups shelled green peas (fresh/frozen)
Water as needed
Pinch of salt
1/4 tsp baking soda
1 cup ice cubes
1 1/2 tbsp ghee
1 tbsp cashew bits
1 tbsp raisins (optional)
2 tsp almondette seeds (chironji/charoli)
4 cups full fat milk
Few saffron strands
1/2 cup flatted rice flakes (thin poha)
1/2 cup sugar (or to taste)
1/2 tsp ground cardamom
1/8 tsp grated nutmeg
Method
In a saucepan, bring 5 cups of water to a rolling boil. Add the shelled peas, salt, baking soda and a teaspoon of sugar. Let the peas boil on high heat for 2 minutes, then lower the heat and boil until they are soft.
In a bowl, combine the ice cubes with 2 cups of filtered water. Take the peas off the heat, drain and transfer them to the bowl of ice water to stop them from cooking and to retain their colour. Once the peas have cooled, drain and transfer them to a blender. Add 2 tablespoons of milk and purée until they are completely smooth.
In a heavy-based pan, heat the ghee and fry the raisins until plump. Remove from the ghee and set them aside. Next, fry the cashews and almondette seeds until golden. Remove them from the pan and set aside for later.
To the same pan, add the remaining milk and bring to a gentle boil over medium heat. Add the pea purée and use a wire whisk to blend it into the milk. Cook, stirring frequently, for 5-7 minutes.
Rinse and drain the rice flakes well and add them to the kheer. Add the fried raisins and continue stirring the kheer over medium-low heat until it starts to thicken.
Add the sugar and cook for another 5 minutes, then turn off the heat. Stir in the ground cardamom and nutmeg.
Garnish the kheer with the fried cashews and almondette seeds and serve warm or at room temperature.
