Today’s dish is essentially rice pudding. Or tapioca pudding. But with noodles! Noodle pudding? I don’t have a sweet tooth, but a little bit is always good occasionally. Khir is pronounced keer.
2 cups of 2% milk
1 tsp of “ghee” (clarified butter)
1/2 cup of angel hair pasta skinny noodle thing
1/4 cup of sugar
1/4 tsp of crushed cardamon powder
A few strands of saffron
- Heat the ghee on medium heat in a pot on the stove.
- Add in the noodles and roast them for a couple of minutes.
- Carefully pour in the milk.
- Stir constantly on medium heat or stir occasionally on low heat.
- When the milk starts to boil, add in the sugar and the saffron and the crushed cardamon powder.
- Cook for a few more minutes on low heat, stirring occasionally.
- The longer you cook it, the thicker it gets.
- Eat warm or cold.
- Cold tastes better than warm which tastes better than room temperature.
- I wouldn’t recommend this dish with thecha.
- You don’t need the saffron.
- You can add sliced almonds or cashews. Add them when you add the milk so they get a bit soft.
- You can use 2% or whole milk.
Saffron is a weird ingredient. It’s the bright red stem things inside a certain flower that is grown in Iran and Spain. I used 7-8 flowers worth in this dish.
I’ve never bought this before and I actually gasped when I looked at the price online because a small tin can cost more than $80. Man, high barrier to entry.
I’m going to stop calculating the prices for recipes because it all changes so fast, it’s different everywhere, but mostly because I hate going to the grocery store.