Petha Kheer

Petha Kheer is a renowned sweet dish with its roots deeply embedded in the rich culinary heritage of India. It uniquely combines the distinct sweetness of Petha with the creamy richness of traditional Milk kheer. If you've ever strolled through the lanes of Agra, Petha might have tempted your taste buds with its crystalline sweetness. Now imagine that sweetness perfectly amalgamated into a creamy, luscious kheer.

History and Origin

The dish is a wonderful marriage between North Indian desserts, merging the distinctive texture of Petha, a dessert made from ash gourd or winter melon, with the classic Indian pudding, kheer. Interestingly, Petha has been a favorite sweet from the Mughal kitchens, hailing from the city of Agra. It is believed to have been invented in the Mughal era when the king demanded a unique sweet, thus giving birth to Petha.

Ingredients

• Petha - 250 grams
• Milk - 1 liter
• Sugar - 100 grams (adjust according to taste)
• Cardamom - 4 pods
• Saffron Strands - a pinch
• Almonds - 10 pieces
• Cashews - 10 pieces
• Pistachios - 10 pieces

Preparation

Before diving into the cooking process, it's crucial to have all ingredients properly prepared and ready for the dish:

Preparing the Petha

1. Begin by cutting the Petha into small bite-sized pieces.
2. Soak the pieces of Petha in warm water for 5 minutes to ensure they are soft and tender.
3. Drain the water and keep the Petha aside.

Preparing the Nuts

1. Finely chop the Almonds, Cashews, and Pistachios.

Cooking Process

1. In a large heavy-bottomed pan, pour 1 liter of Milk and bring it to a boil over medium heat while stirring to avoid sticking.
2. Once the Milk is boiling, add the drained Petha pieces. Stir gently to make sure the Petha combines with the Milk.
3. Let the mixture cook on a low heat, allowing the flavors to meld and the Milk to thicken naturally. This can take about 30-40 minutes. Use a cooking timer to keep track.
4. Stir occasionally to prevent the contents from sticking to the bottom.
5. Add the pinch of Saffron Strands, slightly crushed Cardamom pods, and Sugar as it simmers.
6. Continue cooking for another 10-15 minutes till the Milk attains a creamy consistency.
7. Toss in the chopped Almonds, Cashews, and Pistachios.

Serving Suggestions

Petha Kheer can be served either warm or chilled based on your preference. If you wish to serve it chilled, allow it to cool at room temperature before refrigerating for a few hours.

To enhance the presentation and taste:

• Garnish with additional Saffron Strands and a few sliced Pistachios for a pop of color.

Enjoying Your Meal

The experience of savoring Petha Kheer is one of sheer culinary bliss. The delightful chewiness of the Petha combined with the rich, creamy texture of kheer leaves a harmonious blend of indulgence in every spoonful. It's best enjoyed at festive occasions and celebrations or simply when you crave something superiorly sweet.

Pair it with some savory snacks or light appetizers to balance the sweetness and create a festive platter.