Khir Recipe

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.

The ingredient on the lower right in the medium-sized bowl is vermicelli. I just looked up the name.

Ingredients

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

 Directions

1. Heat the ghee on medium heat in a pot on the stove.
2. Add in the noodles and roast them for a couple of minutes.
3. Carefully pour in the milk.
4. Stir constantly on medium heat or stir occasionally on low heat.
5. When the milk starts to boil, add in the sugar and the saffron and the crushed cardamon powder.
6. Cook for a few more minutes on low heat, stirring occasionally.
7. The longer you cook it, the thicker it gets.
8. Eat warm or cold.
9. Cold tastes better than warm which tastes better than room temperature.
10. I wouldn’t recommend this dish with thecha.

Acceptable alterations

1. You don’t need the saffron.
2. You can add sliced almonds or cashews. Add them when you add the milk so they get a bit soft.
3. You can use 2% or whole milk.

Price

Let’s eat these red things on this flower!

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.