top of page

Kheer

About the Recipe

Kheer is a South Asian rice pudding that is made with milk, rice, sugar, and spices. It is popular in many countries, including India, Pakistan, Bangladesh, Sri Lanka, and Nepal. Kheer is typically served as a dessert, but it can also be served for breakfast.

There are many different ways to make kheer, but the most common method is to cook the rice in milk with sugar and spices. Kheer is usually cooked in a heavy skillet or pot, so that the rice can cook evenly.

Kheer is a delicious and versatile dish that can be served for any occasion. It is a great dessert, or it can also be served as a snack or side dish.

Ingredients

  • 1/2 cup of MDF Miniket, Bansakti, Sonam, Sonachur, or Katarni rice

  • 4 cups of milk (full-fat milk works best for a creamy texture)

  • 1/2 cup of sugar (adjust according to your sweetness preference)

  • A pinch of saffron strands (optional)

  • 1/2 teaspoon of cardamom powder

  • Chopped nuts (such as almonds, pistachios, cashews) and raisins for garnish

  • Ghee or clarified butter (optional)

Preparation

Step 1


Wash the rice thoroughly under cold water until the water runs clear. Drain any excess water and set the rice aside.


Step 2


In a heavy-bottomed pot, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot.


Step 3


Once the milk starts boiling, add the rinsed rice to the pot. Reduce the heat to low and let the rice cook in the milk. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.


Step 4


As the rice cooks, add the sugar and saffron strands (if using) to the pot. Let the kheer simmer on low heat until the rice is fully cooked and the milk thickens to a creamy consistency. This may take around 30 to 40 minutes.


Step 5


Once the rice is cooked and the kheer has thickened, add cardamom powder for a delightful flavor. You can also add chopped nuts and raisins for added texture and taste.


Step 6


If you prefer, you can do a tadka by lightly frying the nuts in ghee or clarified butter before adding them to the kheer. This step enhances the flavor and adds a rich touch to the kheer.


Step 7


Once the kheer reaches the desired consistency, remove it from the heat. Garnish with more chopped nuts and saffron strands, if desired.

bottom of page