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So here goes the recipe:
- 2 Ltr. Milk
- 1 Cup rice (Those who do not want thick can reduce rice quantity)
- 1/2 teaspoon of Cardamom powder
- 1/2 a cup of Almonds, pistachios (or nuts as required), (cut lenghtwise or chopped coarsely)
- 1 Cup Sugar
- Few Saffron Strands
- I like thick kheer, so I used 1 cup rice, for those who require a little on the thinner side can reduce the rice quantity.
- Sugar quantity can be more. I do not like it to be too sweet. If more is required can add more.
- I use long (akha) basmati rice, and I simply crush some of the rice when it gets cooked. One can use the smaller (tukda or ponia) basmati rice too.
- My mother soaks the almond, removes the skin and then use it, as she does not like brown colour in kheer, But I like it so I use it whole without soaking 🙂
- Wash and soak the rice for 10-15 mins or until the milk has come to a boil.
- In the meanwhile, In a heavy bottom pan, bring the milk to boil stirring in between, so that it does not stick to the bottom. (Yes I use a cooker, as that is the heavy bottom pan I have. I nicely wash it before using)
- Once the milk has come to a boil, reduce the flame to min and let it boil for 5 mins, stirring in between. ( I use gas mark 3 on hot plate)
- Now add the rice and let it cook in the milk on slow flame. This will take time, around 20-30 minutes. Keep stirring in between.
- Once the rice is cooked, I crush the rice with the back of a spoon, as I use the long ones. (This step is optional.)
- You will notice that the milk has reduced and the kheer is of nice thick consistency.
- Add the sugar, Saffron, Cardamom powder. Let the sugar dissolve completely and then switch off the gas.
- Add the chopped nuts.
- Yummy kheer is ready. Serve it as it is or with Puri’s, hot or cold, garnished with nuts.
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