Crispy butter Kheel
Diwali has many traditions and rituals. One of it is about buying eatables like kheel, laiya, etc. Earlier, people used to have it as snacks, but while getting westernized we have started to donate these to our domestic help. And some have even stopped buying them. Some may still prepare Bhelpuri from laiya(puffed rice); but Kheel(parched rice)...
So, I'm here with a recipe of Kheel, which everyone would love to have. This recipe will make every member of your family to wait for Diwali.
- Amul butter about 50gm
- Kheel (Parched paddy) 100gm
- Ghee (clarified butter) 2 tsp
- Salt to taste
Method:
- Remove husk, if present, from kheel.
- Heat ghee in a wok.
- Add kheel to it. Stir it till it starts to crispen.
- Add a pinch of salt or as per taste. You may exclude this step as, the butter would already be salty.
- Turn off the stove and add butter to it. Mix well.
*If you like garlic taste, you may use Amul garlic and herbs buttery spread instead of Amul pasteurised butter.