A lot has been going on recently at The Spice Club. Last week we hosted our last Pop-Up Restauarant at Spinningfields. It was a lot of fun; we met so many lovely guests and had a general blast! After just about recovering we have, this week, begun to prep for our last 2 supper clubs of 2011. That’s right, we shall be taking a little Spice Club hiatus in December so we encourage you to book in with us for either (or both!) of our November events. More information about these can be viewed here. A dessert that has been really popular at our recent supper clubs is our Kheer with Mango Swirl which is an Indian milk delicacy that can be compared to rice pudding flavoured with crushed cardamom. Whenever we serve kheer, I always explain to our guests that it is traditionally served at auspicious occasions. Many times kheer is made on religious festivals or is given out at temples. It’s a really simple dessert-granted it takes a little time, but it is so worth it. Give it a go and let me know what you think!
Serves 8
What we need:
3/4 cup basmati rice
4 pints milk
3/4 cup caster sugar
1/2 tsp ground cardamom
1/4 cup green sultanas (optional)
For garnishing: Mango puree Chopped pistachios and almonds
How we do:
- In a pan, add the milk and crushed cardamom and bring to boil. Now add the rice and reduce the heat.
- Simmer on low heat, stirring from time to time to prevent the rice from sticking to the bottom of the pan.
- Continue to simmer, stirring frequently, until the milk is reduced by about half (this can take up to 1¼ hours).
- Add the sugar and raisins and stir well. Continue to simmer for a further 15 minutes, stirring continuously. Turn off the heat.
- Wait till it cools down and place in fridge. Chill overnight before serving.
- If the kheer becomes thick, you can add some cold milk before serving and stir well.
- Garnish with mango puree (I like to do this with a bottle) and chopped pistachios and almonds.
