22nd Dinner Club: Indian Menu and Recipes
- Appetizer: Mini Garlic Naan
- Cocktail: Diwan-e-Khas
- Salad: Indian-Style Cucumber Salad
- Main: Vikram’s Marinated Lamb Popsicles with Fenugreek Cream Curry
- Side: Aloo Gobi (Indian Potatoes and Cauliflower)
- Dessert: Kheer
Kheer
1/3 C long-grain rice
7-1/2 C milk
1/3 C golden raisins (optional)
Sugar to taste
5/8 C light cream
To decorate:
Slivered almonds
Rose petals
M’s Note: I only used 4-1/2 C milk. And I skipped the rose petals!
Put the rice and 4-1/2 cups of the milk in a heavy-bottom pan. Cook gently at simmering point for 45-60 minutes until most of the milk is absorbed. Add the remaining milk (M’s note: I did not add the additional milk.) and golden raisins, if using.
Leave until completely cold, stirring occasionally to prevent a skin forming.
Stir in the cream.
Turn into small dishes and serve cold, sprinkled with slivered almonds or pistachios. Decorate with rose petals.
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