With the arrival of the festive season, there is an excuse to make something delicious every other day, then why not sweet? What is the simplest yet most delicious recipe that comes to mind when you think of sweet/dessert? No prize for guessing!! Kheer is nothing but Indian variant of sweet pudding.
Kheer is nothing but Indian variant of sweet pudding. It is essentially a milk-based confection with additional ingredients and flavoring added. The Rice Kheer, which is slow-cooked rice grains, whole milk, and sugar to perfection, is the most traditional and loved variant of this dish. We will elaborate on the method of making Kheer so that you can simply follow and replicate the meal at home in less time.
Kheer is a type of sweet pudding that is typically prepared with steamed rice, milk, sugar and dried fruits. Saffron, cardamom and rose water, are among the flavorings of choice. It is favorite when served with ice cream.
Ingredients
1-1/2 litre fat milk
1/2 cup Basmati rice
4-6 tbsp sugar (white/brown)
1/4 tbsp green cardamom powder
Chopped nuts (almonds, cashews and pistachios)
Raisins
How to make Kheer – Steps
Step 1: Soak 1/2 cup small Basmati rice in adequate water for 15 to 20 minutes after rinsing it twice in fresh water. It’s important to rinse the rice to make sure it is cleaned properly.
Step 2: Heat 1-1/2 litre of fat milk in a large, wide pan or Kadai.
Step 3: Stir at regular intervals on low flame to prevent the milk from burning and sticking at the bottom of the pan.
Step 4: After the milk starts to boil, strain the rice and add it to the boiling milk. With the help of a spatula, thoroughly combine the ingredients.
Step 5: On low heat, simmer and cook the rice.
Step 6: Cook the rice grains until almost done. Add in 4 to 6 tablespoons sugar, and stir as and when needed. You can use either raw or white sugar. White sugar is what I usually use. Feel free to add less/more sugar according to your taste.
Step 7: Cook the rice over low to medium-low heat. Stir at regular intervals. Add more boiled milk if required.
Step 8: Cook until the rice grains are almost done.
Step 9: After that, stir in 1/4 teaspoon green cardamom powder.
Step 10: Add 1 tablespoon sliced almonds, chopped cashews, raisins, and sliced pistachios. Depending on your tastes, you may add additional nuts.
Step 11: In separate serving bowl, serve the Rice Kheer hot or chilled, top it with nuts of your choice. Any leftover Rice Kheer should be refrigerated and used within 2 days. I prefer it cold, but feel free to reheat it if you wish.
Serving Suggestions
Kheer can be served either hot or chilled. I prefer it chilled as it tastes amazing when refrigerated.
It goes nicely with Poori and ‘Kathal ki sabji‘.
It is often served as a dessert with meal or after-meal.
Recipe of Kheer
Ingredients
- 1.5 litre milk
- ½ cup basmati rice small
- 4-6 tbsp sugar white/brown
- ¼ tsp cardamom powder
- chopped nuts Pistachios, almonds, cashews
- raisins
Instructions
- Soak 1/2 cup small Basmati rice in adequate water for 15 to 20 minutes after rinsing it twice in fresh water.
- Heat 1.5 litre of fat milk in a large, wide pan or Kadai.
- Stir at regular intervals on low flame to prevent the milk from burning and sticking at the bottom of the pan.
- After the milk starts to boil, strain the rice and add it to the boiling milk. With the help of a spatula, thoroughly combine the ingredients.
- On low heat, simmer and cook the rice.
- Cook the rice grains until almost done. Add in 4 to 6 tablespoons sugar, and stir as and when needed.
- Cook the rice over low to medium-low heat. Stir at regular intervals. Add more boiled milk if required.
- Cook until the rice grains are almost done.
- After that, stir in 1/4 teaspoon green cardamom powder.
- Add 1 tablespoon sliced almonds, chopped cashews, raisins, and sliced pistachios.
- In separate serving bowl, serve the Rice Kheer hot or cold after topping it with nuts of your choice.
Experts Notes
- Use small Basmati rice for perfect Kheer. If you don’t have it, any other fragrant rice will suffice. If feasible, I usually recommend using little Basmati rice. It is traditionally cooked using tiny rice, thus avoid using long grain rice. Remember that you’re preparing Kheer, not Biryani.
- It is preferable to use full-fat milk while making this sweet pudding, although it is not required. If the milk is creamy, the pudding will have a luscious texture.
- You may soak almonds overnight before using them, but it’s not necessary. I love raw almonds since they provide a great crunch to Kheer. Other nuts (such as pistachios and cashews) can be added as desired.
- Consistency is the key, so keep your sweet pudding on thinner side if planning to have it chilled. Because it thickens somewhat when chilled. You can also check overall consistency by pouring a spoon of Kheer back into the Kadai/Pan, as milk and rice should fall together in the same flow.
- The leftover kheer should be refrigerated for 1-2 days in an airtight container.
FAQ
What are the major ingredients of Kheer?
Milk, rice and white/brown sugar, of course.
How do you make kheer thicker?
The type of milk used is vital in making Kheer thicker. It is usually preferable to use fat milk rather than toned milk for making rice pudding. Furthermore, rice must be well soaked before being cooked in boiling milk.
Can I add dry fruits and nuts?
It is usually a good idea to add your favourite nuts. It adds crunch to it and flavour to the dish. Traditionally, almonds, pistachios, cashews, and raisins are used as nuts in Kheer.
General QnA
Is it possible to make Kheer with condensed milk?
You can use condensed milk, but keep in mind that it may thicken and sweeten the dish more than you desire. Condense milk might be a nice addition to it if you are conscious of the amount you use.
Which rice is good for kheer?
Small/tiny Basmati rice is a great choice for Kheer.
