Kheer/ Rice Kheer/ Rice Pudding
Rice Kheer or Chawal ki Kheer is one of the quintessential Indian desserts loved by all. It is made with rice, milk, sugar, nuts and saffron.
Creamy, luscious, flavorful and aromatic- this rice kheer is very easy to make.
Making kheer during the festivals and celebrations is an Indian ritual which many of us religiously follow.
Kheer or Pudding is an all-time favorite sweet indulgence which is generally made either with rice or seviyan. However kheer can be made with other things as well, like, Sabudana, Carrots, Almonds, Paneer, Samak rice.
I have used basmati rice to make kheer. If it’s not available with you, you can use any other fragrant variety. In my kheer I have added cashews, almonds and pistachios. You can either skip adding nuts or add in nuts of your choice. You can add raisins or kishmish also. However I don’t like them, which is why I have not added them in my kheer.
I love the fragrance of rose water in my kheer, however, you can skip it.
Rose water and Saffron gives your kheer a very rich, royal look.
Preparation Time: 5 minutes
Cooking Time: 1 hour 30 minutes
Milk- 2 litres, full fat
Basmati rice- 1 cup
Sugar- 2 cups (adjust according to your taste)
Pistachios sliced- 2 tablespoon
Rose water- 2 tablespoon
Dried Rose Petals( for garnishing)- 1 tablespoon
Saffron/kesar strands- 14-15
Rinse the rice till the water runs clears of the starch.
Soak the rice in enough water for 20- 30 minutes.
Meanwhile start heating the milk in a heavy bottomed pan and let it come to a boil( not rolling boil). Stir in between so that milk doesn't stuck to the bottom of the pan.
Reduce to flame to the lowest.
Take out 1 tablespoon of hot milk in a small bowl and add saffron strands to it. Keep it aside.
Drain the rice.
Reduce the flame of the milk and add the sautéed rice.
Stir the milk and let the kheer cook.
Keep Scraping the sides of the pan and add this dried milk into the pan.
It'll take about 35-40 mins of the cooking the rice in the milk on a low flame.
By this time consistency will also be thickened.
In the mean time chop or slice all the nuts. Remove the husk and ground cardamom seeds.
After about 35-40 mins add Sugar.
After adding sugar it is important to keep stirring continuously otherwise sugar will caramelize and can get burnt and stick to the bottom of the pan.
Add in chopped nuts too. Reserve some for garnishing.
Add in grounded cardamom seeds.
It'll take about 15-20 mins more for the sugar to get completely incorporated.
And the Kheer will be thickened now.
Remove the pan from the heat.
Add in Rose water.
Garnish with reserved nuts, dried rose petals and saffron milk.
You can serve the Rice Kheer, hot or warm or chilled.
I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.