Sangom Kheer is traditional Manipuri rice pudding. Which is prepared with minimal ingredients which are readily available in the kitchen.
Manipuri is located in the lush green corner of North Eastern part of India. It as a rich tradition with many cultural things like sculpture, dance, cuisine and many more. The staple food for Manipuri is rice, fish and vegetables. Many people grow their own vegetables in their house.
I prepared this Kheer because recently I joined Shhhhh Cooking Secretly Challenge in a FB group. This is my first time participating in this challenge.
I am glad that I joined the group. It is an interesting group where every month they choose one state and where you will be paired with another blogger. Then you both exchange two ingredients with each other and you should prepare a dish using those ingredients as main. After that fellow bloggers have to identify the ingredients.
Here I am paired with Renu Agrawal Dongre from Cook with renu. Renu gave me Milk and Rice as secret ingredients and I adapted the recipe from here.
Do check Renu’s site she is having an awesome collection of recipes and she also bakes beautiful cakes. So, don’t forget to check her site.
Step by step pictures of making Sangom Kheer
Ingredients:
- Milk-6 cups
- Basmati rice-1cup
- Sugar-½cup
- Bay leaves-2
- Cardamom powder-¼tsp
- Edible camphor a pinch
- Raisins/dry grapes-1tbsp
- Cashew nuts – 1tbsp
- Coconut slices-1tbsp
Preparation:
Wash and soak basmati rice for 15 minutes.
Then boil milk in a pressure cooker for 5minutes and after that add soaked rice without water.
Add bay leaves along with sugar, cardamom powder and mix well.
Pressure cook it for 2 whistles on medium flame.
Once pressure is released again bring the mixture to cook on low flame until it becomes a little bit thick.
Add raisins, cashews, coconut slices along with edible camphor and stir well.
Switch off the flame and serve this delicious Manipuri Kheer warm or cold.
Notes:
In the original recipe, they used short grain rice, but here I used basmati rice.
They cooked the kheer in a wide pan, to make it fast and simple here I used a pressure cooker.
- Milk-6 cups
- Basmati rice-1cup
- Sugar-½cup
- Bayleaves-2
- Cardamom powder-¼tsp
- Edible camphor a pinch
- Raisins/dry grapes-1tbsp
- Cashew nuts – 1tbsp
- Coconut slices-1tbsp
-
Wash and soak basmati rice for 15 minutes.
-
Then boil milk in a pressure cooker for 5minutes and after that add soaked rice without water.
-
Add bay leaves along with sugar, cardamom powder and mix well.
-
Pressure cook it for 2 whistles on medium flame.
-
Once pressure is released again bring the mixture to cook on low flame until it becomes little bit thick.
-
Add raisins, cashews, coconut slices along with edible camphor and stir well.
-
Switch of the flame and serve this delicious Manipuri Kheer warm or cold.
In original recipe they used short grain rice, but here I used basmati rice. They cooked the kheer in a wide pan, to make it fast and simple here I used pressure cooker.
That kheer looks just yum, the consistency and the texture has come out so well. Making in pressure cooker will surely save time. Nice 👌👌
The kheer looks so rich and creamy and delicious, Pavani! I want to grab a spoonful of it straight off the screen. Great share for the theme.
Manipuri kheer looks so yummy. Never made kheer in pressure cooker. Looks so creamy and delicious. Superb share.
Thank you, Sujata Roy.
The kheer looks lip smacking Pavani...making a kheer with basmati rice sounds lovely...will give this a try
Thank you Lathiya.
I have never come across edible camphor! What taste does it add? Does it help in thickening the kheer? You kheer looks so nice and thick 🙂 Thanks for sharing!
Thank you, Ashima for your comment. Edible Camphor gives a nice taste and flavour to sweet dishes.
Edible camphor lends that lovely aroma and taste to the dish, very similar to temple prasad. Loved the recipe, the flavours of bay leaf in the kheer especially. Must be superbly aromatic.
Thank you, Vidya.
So they use edible camphor too? we use it in most payasams. This rice pudding looks very rich and creamy. Beautifully made
I enjoyed reading this post. After all, kheer or payasam is a favourite in every household, and the recipe makes it sound very easy. In my sasural, this rice kheer is prepared for every auspicious occasion including major festivals. Kheer, Poori, Aloo Sabzi!
Adding bay leaf to a kheer is new to me but worth trying. Its amazing how many kheer versions there are in India. Awesome recipe.
Thank you, Mayuri.
This kheer looks rich, creamy and super delicious. It is so similar to the payasam we make except for the addition of camphor and bay leaf.
Spices like bay leaf along with edible camphor must have made the kheer aromatic Pavani ! Never cooked a rice kheer in pressure cooker though.
Manipuri rice kheer is looking so delicious. Must be a lovely festive delight !
Kheer is such an universal favourite, isn't it? Every state in India (indeed, many countries in the world) have a version.