Green Peas Kheer Recipe
Prep time: 15 Mins
Cook time: 40 Mins
Yields: 6 Servings
Serve this gorgeous green peas kheer in your next potluck and be prepared with a notepad to write out the recipe and to accept the lovely compliments you will be getting all day.
Ingredients
For Garnish (Optional):
Instructions
  1. If using the pistachios, soak them in warm water for at least 15 minutes. After that, you will be able to remove the skin easily.
  2. While the pistachios are soaking you can start the process for preparing the kheer by heating the milk and cooking the green peas. Heat the milk in a saucepan and see that it does not boil over or get burnt. Keep stirring it quite often. Place the saffron strands in a small cup and add a couple of spoons of the hot milk and set aside.
  3. Cook the green peas either in a pressure cooker, microwave oven or stove top. I used a pressure cooker because I was cooking rice anyhow, so placed the green peas in a plate above the rice.
  4. Once the cooked peas are cool completely, blend it in an Indian mixer or food processor with the blanched pistachios, into a smooth puree.
  5. If doing the garnish, heat the ghee in a small frying pan and once it is hot add the charoli seeds and fry until it turns golden brown. Take care to see that it doesn't burn. Remove the fried seeds using a spoon and keep it in a plate. Then add the other 1/2 tablespoon ghee and fry the green peas puree for a couple of minutes to get rid of the raw smell.
  6. Once you have fried it enough, add this paste to the boiling milk and keep stirring until all the lumps dissolve. Let the peas mixture cook in the milk for another 5 -7 minutes. Now add the saffron milk (it would have turned yellowish now), squeezing the saffron with your fingers and the cardamom powder to the milk. Switch off the stove. Add the sugar and keep stirring it a couple of times. The sugar will melt from the heat of the milk itself.
  7. Add the fried charoli seeds to the kheer and mix it well. Green Peas kheer is ready now. Serve it hot or cold.
My Notes:
  1. Adding pistachios was my idea and it is optional, but I can say with confidence that it made the kheer extra-ordinary.
  2. Use 3/4th cup of sugar first, taste the kheer and add some more if you want it.
  3. Be sure to fry the charoli seeds in ghee before adding it to anything, because un-roasted seeds tend to be bitter.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/green-peas-kheer/