Kheer The Worlds Yummiest One Recipes

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KHEER RECIPE, HOW TO MAKE RICE KHEER



Kheer Recipe, How to Make Rice Kheer image

The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.

Provided by Swasthi

Categories     Dessert / Sweet

Time 55m

Number Of Ingredients 10

4 cups milk ((for instant pot 2½ cups milk) (refer notes))
¼ cup water ((avoids burning))
¼ cup rice ((basmati or any rice))
6 to 8 tablespoons organic sugar ( (6 tbsps for moderate sweetness))
½ teaspoon cardamom powder (or elaichi (about 2 to 3 pods))
10 cashews (or blanched almonds chopped)
10 pistachios (chopped (optional))
2 tablespoon sweet raisins ((optional))
1 tablespoon ghee (optional for frying nuts)
1 pinch saffron (or 1 tsp edible rose water)

Steps:

  • Wash rice a few times & drain completely. Chop the nuts & set aside.
  • Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
  • Then pour milk & bring to a boil.
  • Keep stirring the milk often to prevent the fats getting stuck to the bottom.
  • Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
  • Keep stirring often to prevent the milk getting scorched at the bottom.
  • Stir in the sugar and continue to cook until the rice kheer turns thick.
  • Keep stirring often in between to prevent burning.
  • Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
  • Turn off when the rice kheer reaches a desired consistency, slightly runny.
  • Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
  • Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
  • Then add raisins and stir until they turn plump. Remove them and set aside.
  • Press the saute button.
  • Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
  • Pour ¼ cup water to avoid burning and then pour milk.
  • Then add rice & sugar to the inner pot of Instant pot.
  • Mix all of them together. Secure the lid of the instant pot.
  • Position the steam release handle to sealing. Next press the porridge button.
  • Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
  • When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
  • Rice kheer will be runny at this stage. Give a good stir.
  • For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
  • Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.

Nutrition Facts : Calories 307 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

KHEER - THE WORLD'S YUMMIEST ONE!



Kheer - The World's Yummiest One! image

Yesterday, Feb 14th, was a VERY special day for me. It marked the conclusion of a 5 month fast period on every Friday for me. As per the religious beliefs and the holy book,I made this sweet rice-milk pudding yesterday. Also, it was Valentine's Day, and being the "sweetest" holiday, I had been only more glad that I could finally give this recipe a shot! I found this recipe in a magazine few days back. My mom and me had this for our Valentine's dinner at the end, as dessert:) She really liked it(and she is NOT a sweets person) and said, I must write "Dig in" to please her when I share the recipe on Zaar. That's why that's there in the recipe at the end;) HAPPY VALENTINE'S DAY! May the fragrance of love touch every soul and its essence smell stronger with time!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

100 g basmati rice, washed and drained
1 can sweetened condensed milk
1 liter fresh milk
cardamom powder, to taste (elaichi)
3 -5 chopped plain pistachios or 3 -5 almonds, for garnishing (I prefer pistachios)

Steps:

  • Wash the rice in 2-3 changes of water.
  • Drain and keep aside.
  • Now pour the fresh milk into a large pot.
  • Bring to a boil.
  • Add rice.
  • Cook on slow fire for 10-15 minutes, stirring occasionally.
  • Bring to a boil twice again.
  • Stir constantly.
  • Lower flame and check if the rice is soft.
  • Stir in cardamom powder.
  • Add the milkmaid (make sure that the flame is low).
  • Cook for another 5-7 minutes, stirring constantly.
  • Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
  • Remove from flame.
  • Transfer kheer into a large serving bowl.
  • Garnish with chopped nuts.
  • Do NOT cover the bowl.
  • Allow the kheer to cool down to room temperature.
  • Cover.
  • Refrigerate.
  • Serve cold, or rather, like mom says,"Dig in"!

Nutrition Facts : Calories 460.1, Fat 14.7, SaturatedFat 8.9, Cholesterol 54.5, Sodium 198.9, Carbohydrate 69.5, Fiber 0.6, Sugar 48.7, Protein 14.1

KHEER



Kheer image

An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour.

Provided by justcallmetoni

Categories     Dessert

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods
1 1/4 cups sugar
1/4 cup blanched slivered almond
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 tablespoon rose water

Steps:

  • Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
  • In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
  • Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
  • Remove from the heat. Sprinkle with the rose water.
  • Serve warm or chilled in dessert bowls.

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