kheer recipe-How did you make this

 Kheer, also known as rice pudding, is a delicious and popular dessert in many parts of the world, particularly in India and Pakistan. It is made with rice, milk, sugar, and aromatic spices such as cardamom and saffron. It is often garnished with nuts and dried fruits, and can be served warm or chilled. Here is a recipe for making kheer at home:


Ingredients:


1/2 cup Basmati rice

1 litre full fat milk

1 cup sugar

4-5 green cardamom pods, crushed

A pinch of saffron

2 tablespoons chopped almonds

2 tablespoons chopped pistachios

2 tablespoons raisins

2 tablespoons cashews

2 tablespoons ghee (clarified butter)

Directions:


Rinse the rice in water until the water runs clear. And soak it in enough clean water for about 30 minutes.


Heat desi ghee in a heavy bottom pan or wok on low flame. Add the soaked rice and fry it for 2-3 minutes until it turns slightly golden brown.


Add milk to the pan and bring it to a boil.


Reduce heat to low and let the rice cook in the milk, stirring occasionally, for 30-35 minutes until the rice is fully cooked and the mixture has thickened.


Add sugar, crushed cardamom pods, saffron, chopped almonds, pistachios, raisins, and cashews to the pan. Mix well and cook for an additional 10-15 minutes until the sugar has dissolved and the kheer has thickened to your desired consistency.


Now take it off the flame and keep the kheer to cool down to some room temperature.


Garnish with chopped nuts and dried fruits and serve chilled or warm.


Tips:


To save time, you can use pre-cooked rice instead of cooking it in the milk.

If you prefer a thinner consistency, you can add more milk or reduce the cooking time.

For a richer flavor, you can substitute half the milk with heavy cream.

Be sure to stir the kheer occasionally to prevent it from sticking to the bottom of the pan.

Leftover kheer can be stored in the refrigerator for up to 3 days.

Enjoy your homemade kheer!

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