Kheer Recipe
Kheer is a popular traditional dessert that originates from the Indian subcontinent. It is often referred to as rice pudding and is enjoyed in various forms across different cultures and regions. Kheer is made by simmering rice or other grains in milk and sweetening it with sugar, resulting in a creamy and delicious dessert.
Equipment
- Heavy-Bottomed Pan A sturdy and thick-bottomed pan is essential for even heat distribution and preventing the milk and rice from sticking to the bottom.
- Cooking Spoon A long-handled cooking spoon for stirring is crucial to prevent the rice and milk from sticking and burning.
- Measuring Cups Measuring cups help ensure accurate quantities of rice, milk, sugar, and other ingredients for consistent results.
- Small Bowl A small bowl to soak saffron strands in warm milk for that lovely golden color and fragrance.
- Chopping Board and Knife For chopping nuts like almonds, cashews, and pistachios to add to the kheer.
- Serving Bowls/Plates Bowls for serving the kheer, either warm or chilled, depending on your preference.
Ingredients
- ½ cup basmati rice, washed and soaked for 30 minutes
- 4 cups whole milk
- ½ cup cup sugar (adjust to taste)
- ¼ cup chopped nuts (cashews, almonds, pistachios)
- ¼ teaspoon cardamom powder
- A pinch of saffron strands (soaked in warm milk)
- 1 tablespoon ghee (clarified butter)
- Raisins for garnishing
Instructions
Preparing the Rice and Pan
- Begin by rinsing one and half a cup of Basmati rice under cold water until the water runs clear. Then, soak the rice in water for about 30 minutes. In a heavy-bottomed pan, add a teaspoon of ghee and let it melt over medium heat.cups
Boiling the Milk
- In a separate large pot, bring 4 cups of whole milk to a gentle boil. Stir occasionally to prevent the milk from sticking to the bottom of the pot.
Adding the Rice and Flavorful Infusions
- Drain the soaked rice and add it to the pan with the melted ghee. Sauté the rice for a few minutes until it turns slightly translucent. Then, carefully add the sautéed rice to the boiling milk.
- Crush a few cardamom pods and add them to the milk for a fragrant essence. Toss in a handful of slivered almonds and a few raisins to enhance the texture and flavor.
Sweetening the Deal
- As the rice cooks, it will absorb the milk and release its starch, resulting in a thickening mixture. Stir the kheer occasionally to prevent sticking. After about 30 minutes, the rice should be soft and the mixture considerably thicker.
- Gradually add sugar to the kheer, tasting as you go to achieve your desired level of sweetness. Let the kheer simmer for an additional 10-15 minutes.
Garnishing Your Kheer
- In a small pan, heat a teaspoon of ghee and lightly toast some slivered almonds until they turn golden. Add these toasted almonds as a final touch along with a few saffron strands for a visually appealing presentation.
Serving and Sharing the Joy
- Serve the kheer warm or chilled in individual bowls, allowing the flavors to fully develop. Share this delightful dessert with loved ones to spread happiness and create lasting memories.
Notes
Tips for the Perfect Kheer
- Use a heavy-bottomed pan to prevent the milk from scorching.
- Soaking the rice before cooking ensures even cooking and a smoother texture.
- Stir the kheer regularly to prevent sticking and promote even thickening.
- Adjust sugar quantities to suit your personal taste preferences.