Kheer is a very popular dessert drink in India. Rice, almonds or cashew nuts mixed with sugar and milk makes it rich and delicious. I know that macadamia nuts are largely found in Hawaiian Islands and used in there cuisine extensively. We bought these nuts with their shell in the farmers market 2 weeks ago and decided to make something interesting with it. Little did I know that the shell was not easy to break and needed some special device like a nut cracker to open it. The lady at the farmers market told us that it was grown 5 minutes from the Poway farmers market location and had this fancy tool to break the nut shell.
I however spent my afternoon yesterday cracking open these nuts and used them to make a simple kheer that took me less than 10 minutes to prepare. My findings while using the macadamia nut is that it thickens the milk fast and I could not make any difference between cashew, almond or macadamia nut kheer, it all tasted the same. My entry to Calcium rich event hosted by Art of Cooking Indian Food.
Milk cooker/Heavy bottom vessel
Macadamia nuts - 3/4 cup
Cashew Nut = 1/4 cup
Fat Free Milk - 5 cups
Fat free condensed milk - 1 tin
Saffron- a few strands
Cardamon - powder from 4 pods.
1. Heat the milk in the milk cooker or heavy bottom vessel.
2. In a blender add the nuts and 1/4 cup milk and blend to a paste.
3. Add this mix to the milk and allow to boil for 4 minutes.
4. Add condensed milk cardamon and saffron and allow it to boil for 2 minutes.
5. Cool and chill it and serve it. It tasted good when it was hot too.