Kheer is a traditional Indian dish. It contains rice, milk, and sugar.. three most auspicious ingredients. It can be prepared on any festival or occasion. Almost every state in India has its own version of kheer like Kashmiri kheer, badam kheer, jaggery kheer, paneer kheer, mango kheer, shakarkand kheer, sabudana kheer, jaggery kheer, Payesum etc. It is a really simple recipe.
In this recipe, I have used soaked rice. However, you can use cooked rice as well. You can add any dry fruits of your choice. You can also add little bit saffron to give it nice yellow colour.
Servings: 4 people
Cooking time: 1.5 hours
Ingredients:
Method:
In this recipe, I have used soaked rice. However, you can use cooked rice as well. You can add any dry fruits of your choice. You can also add little bit saffron to give it nice yellow colour.
Servings: 4 people
Cooking time: 1.5 hours
Ingredients:
- Rice – 2 tbsp
- Milk – 1 Litre
- Ghee – 1 tbsp
- Sugar – 2 tbsp
- Jaggery (grated) - 4 tbsp
- Edible camphor – 1 pinch (optional)
- Cardamom powder: 1 tsp
- Dates– 4-5
- Almonds: 8-10
- Rasins: 10
- Cashews : 8-10
Method:
- Soak rice in 4 tbsp water for 2 hours.
- Heat ghee in a kadhai.
- Try to crush rice with your hands only. Don’t throw the water in which rice was soaked. This water will have starch so it will give some thickness to your kheer
- Saute it for about 1 min.
- Add milk.
- Let it cook on slow flame keep on stirring occasionally.
- Remove seeds from dates and chop it finely.
- After about 45 mins add grated jaggery, sugar, cashews, almonds, raisins, cardamom powder and edible camphor.
- Keep on stirring more frequently as kheer must have become thick by now.
- Turn off the flame when kheer reaches desired thickness.
- Kheer is ready to be served. If you want you can keep it in the refrigerator for some time. It tastes awesome when it is chilled!!!
Mumma's Tip : No rice granules should be separable from milk.
