Ingredients (measuring cup used, 1 cup = 250 ml)
for matar puree:
1 cup fresh green peas or matar
1 cup water for cooking green peas
a pinch of salt
5 to 6 tablespoons of milk to add while grinding the boiled matar or peas
for matar kheer:
2 cups milk
1 tablespoon milk
⅛ teaspoon cardamom powder/choti elaichi powder
⅓ cup sugar or add as required
4 to 5 almonds/badam, chopped (optional)
4 to 5 pistachios/pista, chopped (optional)
few strands of saffron/kesar (optional)
how to make the recipe:
cooking and preparing peas puree:
remove the green peas from the pods. we will require about 1 cup of green peas. if you are using frozen peas, then also use 1 cup. rinse the fresh green peas in water for 2 to 3 times.
add the rinsed green peas with a cup of water in a pressure cooker, sprinkle a pinch of salt.
cover and tighten the cooker lid.
pressure cook the green peas for 6 to 8 mins, till 2 to 3 whistles. if you are using frozen peas then it will take shorter time to cook. if the green peas are not cooked then pressure cook for some more time. alternatively you could use a pan with water to cook peas, but this will take a longer time for the green peas to cook.
strain and allow the cooked peas to cool. the water from the cooked peas can be used as stock for soups, dals or added to chapati dough while kneading.
when the green peas cool down at room temperature, then add them in the mixer or grinder jar.
add 4 to 5 tablespoon of milk.
grind to to a smooth puree.
preparing matar kheer:
heat a tablespoon of ghee in a pan. when ghee melts. then lower the flame.
add the ground matar puree.
as soon as you add, continuously keep stirring the puree on low flame for 4 to 5 mins.
soon the mixture will thicken.
now add 2 cups of milk in batches. first add ½ cup of milk.
keep stirring the mixture while adding milk.
then add another ½ cup of milk and keep stirring
add the rest of milk and mix very well.
next add ½ cup of sugar. stir and mix again very well.
simmer the kheer on a low flame for 4 to 5 minutes, till it starts bubbling.
now add the chopped almonds and pistachios. mix well.
sprinkle ⅛ teaspoon of cardamom powder. also add a pinch of saffron strands. mix well.
cook the kheer for another 4 to 5 mins on a low flame. for a thicker consistency in the kheer, you can cook for some more minutes. for a thin consistency, cook for less time. once the matar kheer is done, you will see specks of ghee on the top.
switch off the flame.
once the kheer cools it will thicken. when the kheer comes to room temperature, then refrigerate. the kheer will last for 1 to 2 days in the fridge.
serve the matar kheer warm or chilled.