Submitted by Geet Mankad

About the cook: A great cook cooks from his heart and not with a measuring cup or a recipe book! I am a born foodie and believe that one needs to enjoy eating their food in order to be a good cook themselves. As a food enthusiast, I have always loved to try and experiment with different cuisines. Whether I travel locally, nationally or internationally, good restaurants in the area is the first thing on my list of things to do. My love for food has inspired my cooking as well and hence I regularly try to blend in different cuisines to come up with great dishes. By profession, I am a Pharmacist working in the field of new medicine development at a major Pharmaceutical firm.

About the dish: KHEER JUGALBANDI – is an Indo-American Fusion Dessert with two distinct layers of flavors inspired by popular Indian dessert kheer and all time American favorite rice pudding but with a twist.

National Origin: Indo-American Fusion

Serves: 2

Estimated Time: 30 to 60 Minutes

Ingredients:

LAYER 1 (Pearl Couscous and Beet Root Kheer)
Ingredients: 3 cups milk (or evaporated milk); Couscous (1 table spoon); ½ beet root, plus slices for garnish; 4 table spoons sugar (or 4 tea spoon condensed milk); 1 tea spoon cardamom powder; 5 cashews

LAYER 2 (Coconut Rice Pudding sweetened with Dates)
Ingredients: 3 cups coconut milk; 2 table spoons of shredded coconut; 5 dates; 5 pistachios

SUGGESTED PLATING/ASSEMBLY (Optional)
White chocolate, melted (fill up a 30 ml cup or 3 table spoons), Shredded coconut (3 Table spoons), Pistachios (1 Table spoon), Bread or pound cake (1 Slice)

Preparation:

LAYER 1 (Pearl Couscous and Beet Root Kheer)
Preparation Method:
1. In medium (2 quart) non-stick metal pot over medium heat on stove, bring milk to a boil (approx. 15 mins).
2. Add pearl couscous and continuously stir until milk returns to boil and takes on a thick consistency (30 more minutes).
3. Immerse ¼ beet root in the pot that contains our milk so mixture takes on its color. Then, shred beet root and add at end of cook time, so color is retained.
4. Add sugar (or condensed milk) to taste
5. Add cardamom powder and cashews.
6. Allow to cool to room temperature for 30 minutes, then chill in refrigerator for another 15 minutes.

LAYER 2 (Coconut Rice Pudding sweetened with Dates)
Preparation Method:
1. In medium non-stick metal pot over medium heat on stove, bring coconut milk to a boil (approx. 15 mins)
2. Add rice and shredded coconut to milk and continue stirring. Then, add dates. Bring mixture to a boil and continue to cook until it takes on a thick consistency. (Be sure rice and coconut do not stick to bottom and char.) (about 30 minutes)
3. Add pistachios
4. Allow to cool to room temperature for 30 minutes, then chill in refrigerator for another 15 minutes.

SUGGESTED PLATING/ASSEMBLY Instructions
1. Coat rim of wine glass by dipping in melted white chocolate and then a mix of shredded coconut and pistachios. Allow to solidify.
2. Pour layer 1 mixture approximately halfway up glass.
3. Place piece of bread or pound cake on top to keep layers separate.
4. Fill with layer 2 mixture. Garnish with slice of beet root or cherry

Favorite