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