Polenta Kheer

On the streets of Mathura in northern India, sweet (mithai) makers stir large pans of boiling milk over hot gas stoves. Most of the water evaporates out of the milk and concentrates the flavor, and the milk sugar (lactose) slowly caramelizes to give the milk a delicious flavor. This forms the basis of many milk-based desserts in India, including the rice pudding kheer. Here, a can of evaporated milk provides that same caramel flavor and also reduces the cooking time significan