This is a simple and traditional egg white pudding (kheer) which tastes almost like the famous Indian dessert ‘Rabri’. I had this first time when i was a kid and it was really hard for me to believe that it contains egg. The recipe got transferred from my Grandmom to my Mom and then from her to Me.
The egg kheer is indeed a royal dessert and is made on special occasions at my home.
Instructions
- Take 2 liters of milk , add cardamom powder and boil till it reduces half.
- Take 3 eggs and separate the egg yolks from the white and keep aside.
- As soon as the milk reduces to half its consistency, add all the chopped dry fruits like Almonds, Pistachios and Cashew nuts. Do not add Raisins with them as it may split the milk.
- Add sugar and keep stirring till the sugar get completely dissolved in the milk. After adding sugar the milk may get thin again, so keep stirring and boil the milk till it acquires a thick and creamy consistency.
- Take the egg whites in a separate bowl and start beating it till the white becomes frothy.
- With the help of a spoon start taking the white froth carefully from above and gradually add into the boiling milk. The gas should be on low flame. One the froth is finished, beat the remaining egg white again to make froth. Again with a spoon take the froth and add in the milk.
- Repeat this process till the entire egg white gets finished. The egg white froth will start taking shapes like dumplings in the milk. Keep stirring.
- Keep the flame low and let the dumplings cook well. Allow the milk to cook till it becomes brownish in color and gets a creamy texture.
- Now add 1 tsp of Kewda water into it. This helps giving the kheer a royal aroma and even omits the smell of egg white.
- Now add the raisins and turn off the flames. Allow the kheer to cool down in room temp.
Recipe Notes
Refrigerate it and later enjoy this royal delicacy chilled !!!
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