Bacon prawn kheer

Recipe is for one

I receive a reply from Mayuri Patel, a food blogger re: Apple Kheer, that I told her I will recreate her recipe. Mayuri recipe link is attached at the bottom. As I read her recipe, my mind brought me thinking about DeWitt Jones:” A National Geographic photographer who has use his profession to celebrate what’s right about earth. And how he waits and watches till a turn of perspective suddenly shows a wonder that had been there all along. He uses his camera to find beauty in the most common faces of people and nature”. As for me, I always find beauty in my creative food work of art as well as tasting and seeing the wonderful combination of sweet and savoury food marriage.

Ask myself could a turn of perspective, reveal even in our pain – the mind and heart of a Creator who has always been with me and for me all along? Humbling exposure though painful; is good for my soul. Such beautiful soul of tender-heartedness can be hard to find. Kindness does not come naturally to us; our primary concern is often ourselves. I have learnt and discipline myself with these Whispering Words“Be Kind and compassionate to one another”. Kindness is the ongoing work of our thoughts and attitudes. It’s my heart, allowing me in turn to share my food with others by reaching out with Thankfulness to God.

Some people like bitter chocolate and some prefer sweet. “Ancient Mayans enjoyed chocolate as a beverage and seasoned it with chili peppers. Many years later as it was introduced in Spain, the Spaniards preferred it sweet, so they added sugar and honey to counteract it’s natural bitterness”.

My kheer can be like chocolate and be sweet and savoury as well. “Mayans also valued bitter chocolate for its healing and medicinal properties”. Our bitter days have valued too. They make us aware of our weakness. Let’s embrace life today with it’s different flavours – reassured of God’s goodness: bountiful food and water to enjoy and I am sharing my different flavours food with you. It is my giving with God’s gift. So, enjoy reading, perhaps learn something and maybe drooling away……

What is Kheer? Google: “Kheer is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice may be substitute with one of the following: bulgar wheat, millet, tapioca, vermicelli, or sweet corn”.

I have change some ingredients to make it my own. My kheer has bacon, and craisins; it’s rich, creamy taste of my leftover Prawn pumpkin lemon posset: recipe link is attached at the bottom, skim milk, and condensed milk; is enhanced with fragrance of cardamom, curry and nutmeg powder. The different taste of Kheer is when and what you serve. It can be serve hot or chilled. I prefer chilled and it’s a savoury- sweet Kheer with my own flavoured and toppings idea. Let’s be creative and cook!!!

Kheer Ingredients

1 1/2 c skim milk
1/8 c condensed milk
1/8 Tsp nutmeg powder
1/8 Tsp cardamom powder
a pinch of curry powder
leftover prawn pumpkin lemon posset (OPT)


leftover cooked prawns and pumpkin cubes
2 pieces bacon
1 1/2 Tbs craisins


In a pot bring milk, condensed milk and remaining prawn pumpkin lemon posset to a boil on medium heat. Once posset has dissolved. Lower heat and stir milk regularly and scrapping down the sides. Cook it for about 10 minutes until it get thicker.

Add cardamom, curry, nutmeg powders and mix well. Allow milk to cool slightly. Pour into glass bowl. When (milk) pudding is cooler chill it in fridge for about 4 hours.

Meantime, cook the bacon in pan until cook crispy about 5-7 minutes. Then warm up the leftover cooked prawn and pumpkin in microwave. Set aside until needed. Before serving, garnish with pumpkin in the centre, bacons on top, then prawns. Scatter craisins around it and serve with a hot cup of coffee.

Note: Make sure your milk don’t curdle. Don’t cook too long. You can add any fruits of your choice. You can serve it hot. You can omit the prawn pumpkin lemon posset. I added it as I don’t want to waste it. You can add saffron as Mayuri did.

Mayuri Patel original Apple Kheer recipe: