Madhya Pradesh Patrakha Kheer Banana Leaf Rice Pudding

Method

1. 1

   Cook the kheer first: boil 1 litre milk with washed rice.

2. 2

   Cook on medium-low stirring every 5 minutes for 30 minutes until rice is dissolved and the kheer is thick.

3. 3

   Add sugar, cardamom, saffron milk, cashews and raisins. Cook 5 more minutes. Remove from heat.

4. 4

   Soften banana leaf squares by briefly passing over a gas flame for 3 to 4 seconds on each side until flexible but not charred.

5. 5

   Place one banana leaf square on a flat surface.

6. 6

   Spoon 3 to 4 tbsp of the warm kheer in the centre.

7. 7

   Fold the leaf over the kheer to form a neat packet.

8. 8

   Secure with a toothpick or thin bamboo pin.

9. 9

   Alternatively the kheer is served in the banana leaf as a bowl without closing.

10. 10

    The banana leaf imparts a subtle grassy, slightly astringent note to the kheer during contact.