Kheer: Indian Rice Pudding

Wish you all “A Happy Christmas and A Prosperous New year”.

Kheer is a famous north Indian dessert. It resembles to south Indian Payasam (in Tamil), if it is little watery. It is a rice pudding that tastes divine with the sweetness of milk.

Here I have prepared Kheer by using milk, sugar, rice and nuts (without using ghee).

Ingredients

• Milk – 1000 ml
• Condensed milk (one tin) – 400 gm
• Sugar –½ cup (adjust as per taste)
• Basmati rice or any rice – ½ cup
• Almonds – 15 to 20 no
• Cashew nut – 10 to 15 no
• Pistachio – one heaped tablespoon
• Raisins – one heaped tablespoon
• Cardamom – 5 no
• Saffron strings – few (optional)

Method

• Pressure cook rice nicely with ¾ cup of water plus ¾ cup of milk; mash it well after cooking.

• Meanwhile boil remaining milk in a thick wide pan; chop almonds, cashew nuts and pistachio; powder the cardamom.

• When milk is reduced to half in volume, add condensed milk and cook for few minutes; add sugar and cook for few minutes.

• Add mashed rice, saffron strings; stir uniformly till the mix is semi solid (stir cautiously to avoid browning/sticky rice at the bottom of the pan); add chopped nuts, cardamom powder and cook for few more minutes.

• Stir in low flame and remove when kheer is little loose (because after some time this will become thick).

• Serve hot or cold.

Tips

• Basmati rice is used to give rich taste and flavour.
• Saffron helps to give golden colour to kheer.