Traditional Indian dessert filled with nutrition: Rice Kheer

saffron kheer

Kheer is a type of pudding from the Indian subcontinent, made by boiling milk and sugar with one the following: rice, broken wheat, millet, vermicelli ,sweet corn, etc. It is flavored with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds or the other dry fruits and nuts. It is typically served during a meal or as a dessert.

kheer served in traditional pot
source: internet

Kheer is an integral part of every Indian home. Be it any festival or an important life event or even as sacred as offering prasad in the temple and during fasting/upvaas, kheer is one Indian dessert that fits into any special occasion menu. It is mainly made during auspicious occasions like Diwali, Holi, Navratri and even birthday’s.

saffron kheer
source: internet

The beauty of Kheer is that it can be made in various ways and every region in India has a different name for it. In North India it’s popularly known as kheer, in Eastern region it goes by the name Payesh while in the South it’s called as Payasam.

almonds kheer
source: internet

Well kheer lovers never actually needs a reason to make one. It’s kind of comfort food for us. All you need is one pot, less than an hour and a little bit of stirring to experience this fragrant dessert.

kheer served
source: internet

Here, I have shared the recipe of Saffron rice kheer which is a one pot dessert. Rice kheer is a favorite Indian dessert made with basmati rice, milk, nuts, and saffron. Rice kheer is also one of the most popular kheer variety made in North Indian cuisine along with seviyan kheer and phirni.

kheer
source: internet

Preparation Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serve: 5 servings

(1 cup = 250 ml)

Ingredients:-

  • Basmati rice – 1/4 cup
  • Full fat milk or whole milk or full cream milk – 4 cups
  • Sugar – 6 tablespoon or 1/2 cup
  • Cardamom powder – 1/2 teaspoon
  • Saffron strands – 1 pinch
  • Almonds – 1 tablespoon (sliced)
  • Cashews – 1 tablespoon (sliced)
  • Raisins – 1 tablespoon

Procedure-

Preparation for rice kheer

1.Rinse 1/4 cup basmati rice couple of times till the water runs clear of the starch.

2.Then soak the rice for atleast 45-50 minutes.

3.Blanching almonds- heat water in a small pan or pot. When the water comes to boil then switch off the flame and then add almonds to it. Cover and keep aside for 30 minutes. Then peel and slice the almonds. If you want the skin of almonds, no need to blanch them. Slice them as it is.

4.Take strands of saffron in a bowl and add 2-3 tablespoon warm milk and keep aside. This will help saffron strands to leave their color in the milk.

soaking of saffron in the milk
source: you tube

Making rice kheer

1.Take full fat milk in a heavy pan or kadai. Keep the pan on a a low flame. Stir at intervals so that the milk does not stick to the bottom of the pan.

boiling of milk
source you tube

2.Let the milk come to a boil. When milk comes to boil, drain the water from the rice and add them into the milk. Mix well and stir continuously.

adding rice and mixing
source: you tube

3.Simmer and cook the rice on low flame. Do not cover the pan while cooking.

cooking of kheer
source: you tube

4.When rice are cooked completely add all the dry fruits and mix them.

adding dry fruits
source: you tube

5. Then add saffron soaked in the milk and cardamom powder. Mix well. It will give a nice yellow color to the kheer.

adding saffron and cardamom powder
source: you tube

6. Now add sugar and switch off the flame. Mix well so that sugar is completely dissolved in the kheer. Then add kheer into a bowl and garnish with some dry fruits and serve.

adding sugar
source: you tube

7.Serve the kheer hot or refrigerate it for 2 hours and serve chilled.

served kheer
source: internet
Tips-
  • You can use jaggery. But add jaggery only after the rice kheer is done. Once the kheer is made, keep it for 4-5 minutes , till the heat reduces a bit and then add the jaggery.
  • If you want, you can use brown sugar as well. Follow the same method with the brown sugar.
  • You can also make chocolate kheer with this recipe. Add 1-2 tablespoon of cocoa powder or grated chocolate once the kheer is done.
  • The proportion of rice is 1:16 for rice and milk respectively. Using this proportion you can easily double or triple the recipe or make in more quantities.
  • If you want to make sugar-free kheer, you can use sugar-free sweeteners and add them in it once its done.
saffron and apple kheer
source: internet
Notes-
  • While making kheer, stir it continuously or else it will stick to the bottom of the pan and get burnt.
  • Use heavy pan or kadai for making it, so that milk does not stick at the bottom. Light pan will heat up immediately and can burn the milk.
  • Do not use cooked rice because it won’t give the same taste to the kheer.
  • Soak the rice, before adding them to milk or else it will take more time to cook the rice in the milk.
  • If you don’t have enough time to soak the rice then add hot water to the rice and soak them for 15-20 minutes.
kheer
source: internet
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