Kheer Recipe

[Dawn]

Come on guys! try this one

Ingredients:​

• 1/2 cup Basmati rice
• 1 liter whole milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 cup raisins
• 4-5 green cardamom pods, crushed
• A pinch of saffron (optional)
• 1 tablespoon ghee (clarified butter)
• Rose water or kewra water (optional, for flavor)

Instructions:​

1. Wash and Soak Rice:
   • Wash the Basmati rice under running water until the water runs clear. Soak the rice in enough water for 30 minutes.
2. Prepare Nuts and Raisins:
   • Heat ghee in a small pan over medium heat. Fry the nuts and raisins until the nuts turn golden and the raisins puff up. Remove from heat and set aside.
3. Boil Milk:
   • In a heavy-bottomed pan, bring the milk to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Simmer Rice:
   • Drain the soaked rice and add it to the boiling milk. Reduce the heat to medium-low and let it simmer, stirring occasionally to prevent sticking. Cook until the rice is soft and the milk has thickened, which may take about 30-40 minutes.
5. Add Sugar and Flavorings:
   • Once the rice is cooked and the mixture has thickened, add sugar and crushed cardamom pods. Stir well to combine. If using saffron, dissolve it in a tablespoon of warm milk and add it to the kheer for a richer color and flavor.
6. Finish with Nuts and Raisins:
   • Add the fried nuts and raisins (saving a few for garnish) to the kheer. Stir well and cook for another 5-10 minutes until the sugar is completely dissolved and the kheer reaches a thick, creamy consistency.
7. Cool and Serve:
   • Remove from heat and let the kheer cool to room temperature. It will thicken further as it cools. You can also chill it in the refrigerator before serving.
8. Garnish and Serve:
   • Garnish with the reserved nuts and raisins. You can also sprinkle some edible rose petals or a dash of ground cardamom on top for extra flavor and presentation. Serve chilled or at room temperature.

Enjoy your delicious homemade kheer!

 

[doebadie]

This Kheer recipe looks absolutely delicious! I can't wait to try making it at home. Thanks for sharing such a delightful treat!

 

[Kiriya Ubuyashiki]

Ooh, that kheer recipe looks fire! Gonna give it a shot for sure – loving the mix of nuts and the saffron touch. Thanks for sharing this gem!

 

[Popsickle]

Creamy and delicious! A perfect Indian dessert!

 

[Horton]

Come on guys! try this one
View attachment 4723

Ingredients:​

• 1/2 cup Basmati rice
• 1 liter whole milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 1/4 cup raisins
• 4-5 green cardamom pods, crushed
• A pinch of saffron (optional)
• 1 tablespoon ghee (clarified butter)
• Rose water or kewra water (optional, for flavor)

Instructions:​

1. Wash and Soak Rice:
   • Wash the Basmati rice under running water until the water runs clear. Soak the rice in enough water for 30 minutes.
2. Prepare Nuts and Raisins:
   • Heat ghee in a small pan over medium heat. Fry the nuts and raisins until the nuts turn golden and the raisins puff up. Remove from heat and set aside.
3. Boil Milk:
   • In a heavy-bottomed pan, bring the milk to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Simmer Rice:
   • Drain the soaked rice and add it to the boiling milk. Reduce the heat to medium-low and let it simmer, stirring occasionally to prevent sticking. Cook until the rice is soft and the milk has thickened, which may take about 30-40 minutes.
5. Add Sugar and Flavorings:
   • Once the rice is cooked and the mixture has thickened, add sugar and crushed cardamom pods. Stir well to combine. If using saffron, dissolve it in a tablespoon of warm milk and add it to the kheer for a richer color and flavor.
6. Finish with Nuts and Raisins:
   • Add the fried nuts and raisins (saving a few for garnish) to the kheer. Stir well and cook for another 5-10 minutes until the sugar is completely dissolved and the kheer reaches a thick, creamy consistency.
7. Cool and Serve:
   • Remove from heat and let the kheer cool to room temperature. It will thicken further as it cools. You can also chill it in the refrigerator before serving.
8. Garnish and Serve:
   • Garnish with the reserved nuts and raisins. You can also sprinkle some edible rose petals or a dash of ground cardamom on top for extra flavor and presentation. Serve chilled or at room temperature.

Enjoy your delicious homemade kheer!

Absolutely love kheer! It's such a comforting dessert, especially with a sprinkle of crushed nuts and cardamom on top. Can't wait to make it again!