Kheer Recipe | Rice Kheer 🤤

The Indian variant of a sweet pudding is what we allude to as Kheer. It is essentially a milk-based dessert, which has different fixings, sugar and flavorings added to it. The most exemplary variant of this treat is the rich Rice Kheer, where you slow-cook rice grains, entire milk and sugar flawlessly. Expansion of saffron, nuts, cardamom, and so forth is very abstract with regards to this commonplace Kheer Recipe. This specific velvety rendition is my family’s legacy recipe which you will adore for its scrumptiousness.

What is Kheer
The make of the Indian sweet dish (dessert) Kheer normally comprises of cereals, lentils or their flours. Now and then even foods grown from the ground.

It looks like a pudding, and customarily made with milk, sugar and a few dry organic products. The decision flavorings incorporate specific flavors like saffron, cardamom, nutmeg, and so on and others like rose water, kewra water, and so forth. You might utilize vanilla or other extravagant fixings to enhance a portion of the cutting edge arrangements.

Indian cooking has numerous varieties of a Kheer Recipe. All in all, you should be considering what precisely is a Rice Kheer? It is essentially the Indian variation of the rice pudding. The primary fixings in it are basmati rice, entire milk, sugar, ground flavors and nuts.

At times, local forms like the Bengali Payesh use nolen gur (date palm jaggery) instead of sugar as a sugar. This outcomes in a kheer which is normally light brown or beige in variety.

Alongside Seviyan Kheer (vermicelli pudding) and Phirni (thick rice pudding), the Rice Kheer is additionally one of the most famous Kheer varieties of North Indian food specifically.

Very much like other Kheer assortments, Rice Kheer is additionally very simple to make, by sluggish cooking the fixings together in one skillet or pot. The explanation, I once in a while allude to this Kheer Recipe as the one-pot rice pudding.

You simply need to watch out for it, while it is stewing and continue to mix at spans. It truly doesn't request a lot cooking abilities.

Kheer, known as payasam, is additionally vital in South Indian cooking. It is feasible to make Rice Payasam or Paal Payasam as it is privately known, with one or the other milk or coconut milk. The sugars can be sugar or jaggery.

For the most part at home, we make this Rice Kheer in somewhat bigger amount. Be that as it may, I have downsized the recipe which will yield around 4 to 5 little servings of this wanton Kheer.

How to make Rice Kheer

This very delicious Kheer recipe is an ideal fit for merry events like Diwali, and so on. You can likewise serve it as a sweet after your lunch or supper feasts.

Arrangement
1. Wash ¼ cup basmati rice multiple times in new water and afterward absorb sufficient water for 15 to 20 minutes.
2. While the rice grains are splashing, take 1-liter full-fat milk in a weighty wide skillet or pot or kadai.
3. Keep the dish on low to medium-low intensity. Mix at stretches with the goal that the milk doesn't consume at the lower part of the dish.
4. Allow the milk to reach boiling point.
5. Take 1 tablespoon milk from the skillet in a little bowl. Allow the milk to turn out to be warm. Then, at that point, add a couple of saffron strands to the milk. Keep to the side.

Cook Rice
6. After the milk starts to bubble, channel all the water from the rice and add it to the bubbling milk.
7. Blend very well with a spoon.
8. Stew and cook the rice on low intensity. Don't bother covering the container when the rice is cooking.
9. Cook the rice grains till they are half finished or half-done.
10. Then, at that point, add 5 to 6 tablespoons sugar or as required. You can add crude sugar or white sugar. I by and large utilize raw crude sugar.
11. Blend the sugar in the milk.
12. Keep on cooking rice on low to medium-low intensity. Mix at spans.
13. Stew till the rice grains are practically cooked.
Flavor Rice Kheer
14. Then, at that point, add ½ teaspoon green cardamom powder.
15. Add 1 tablespoon every one of cut almonds, hacked cashews and cut pistachios. You can whiten the almonds, assuming you like or simply cut them crude.

You can incorporate different nuts as per your inclinations.
16. Blend well.
17. Then, at that point, add the pre-arranged saffron milk.
18. Again blend and keep on cooking on low intensity till the Rice Kheer thickens and the rice grains have totally cooked.
19. Switch off the intensity when the rice grains mellow totally. The Kheer will likewise thicken. Scratch milk solids from the sides of the container and add to the Kheer.

Make a note that on cooling, Rice Kheer thickens more.
20. Finally, add 1 tablespoon brilliant raisins. At this step, you can add 1 tablespoon rose water or kewra water (pandanus water).
21. Pour the Rice Kheer in individual serving bowls, and serve hot, warm or chilled. Refrigerate extra Rice Kheer and consume inside 1 to 2 days. You can eat it cold, or warm it until warm.
On the off chance that the Kheer has become exceptionally thick, add a sprinkle of milk and warm.

Master Tips
Rice: For an astounding smell, ideally use basmati rice. On the off chance that you don't have it at home, utilize some other fragrant rice, long-grained rice or customary rice assortment.
Milk: Utilize full-fat milk or entire milk to get a smooth and rich consistency. However you can make kheer with low-fat or conditioned milk as well, yet the consistency will be less velvety.

Sugars: You can involve either crude sugar or white sugar as a sugar. You can likewise utilize jaggery. However, add jaggery solely after Kheer is finished. Whenever it is made, keep it on the kitchen counter for 4 to 5 minutes, till the intensity decreases a little. Then, add jaggery. In the case of utilizing earthy colored sugar, additionally follow the very technique as that for jaggery.

Almonds: You can whiten almonds in a microwave too. Take almonds in a microwave safe bowl and cover with water. Microwave at HIGH for 2 to 3 minutes. You could skip whitening of the almonds, in the event that you wish.

Nuts: Change the amount of dry natural products, nuts and sugar, according to your likings. You can likewise add 1 tablespoon rose water or kewra water (pandanus water) to the Rice Kheer.

Capacity: Refrigerate extra Kheer and consume inside 1 to 2 days. Warm till warm prior to serving or serve chilled. In the event that it has turned extremely thick, add some milk and warm.

Enjoy 😊