Poloyachi Kheeri / Kheer
My grandma’s recipe. A tasty kheer in Konkani cuisine of Cochin GSB’S !!!
Serves: 3 – 4 dessert cups
Makes: 6 -7 dosas / polos (2 dosas only required for kheeri)
For polo (dosa):
½ cup / 100 g (Indian standard measuring cup of 100 ml / 4 oz capacity) raw rice (pachari / soorai orovu)
2 tablespoon boiled rice (ukkada chawal / puzhukkalari)
3 tablespoon grated coconut
¼ teaspoon salt
Wash and clean raw rice and boiled rice. Soak together in 2 cups water for 4 – 5 hours. Drain out water and make a smooth paste in a mixer / blender with grated coconut and salt. Sprinkle very little water when making batter (1 – 2 tablespoon). Transfer the dosa batter into another vessel. Polo batter should be of pouring consistency.
In a dosa tawa, heat little oil. Pour a ladleful ( approximately 120 ml ) of the batter into it. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Close with a lid.
Allow to cook for about 30 seconds, before sliding the dosa off the pan. Repeat the process with the remaining batter.
For kheeri / kheer:
1 teaspoon ghee
½ cup + 1 - 3 teaspoon (Indian standard measuring cu of 100 ml / 4 oz capacity) melted and sieved jaggery
2 dosas / polo, cut into desired shape ( 1 –inch square or rectangle)
250 ml thin coconut milk
50 – 75 ml thick coconut milk
¼ teaspoon cardamom powder
1 tablespoon shallow fried cashew nuts and raisins (optional)
In a wide non stick pan, heat 1 teaspoon ghee on a medium heat. Add melted and sieved jaggery. Gently stir for 2 – 3 minutes until well blended with ghee and smooth in consistency.
Add dosa / polo pieces and gently mix well for 2 – 3 minutes.
Add thin coconut milk (250 ml). Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until thickens / dosas well combined with jaggery and coconut milk. Switch off the heat.
Finally, add thick coconut milk. Sprinkle cardamom powder. Consume kheer after half an hour. Then polo / dosa will absorb all the flavors of jaggery and coconut milk. Decorate with shallow fried cashew nuts and raisins. Serve as a dessert.