Name: How to Make Kheer
Cook time: 60 min
Total time: 60 min
Ingredients: 1/2 cup rice; 1/2 cup sugar; 1.5 litres whole milk (organic or unpasteurised preferably as it doesn't stick to the bottom of the pan); handful of cashew or almonds or pistachio; 5-6 green cardamoms (either crushed roughly or ground into a powder)

Jump to Recipe Print Recipe Pin it!

What is kheer?

When I was a kid, every time my mom made kheer, I would get into a fight with my sisters on who is going to get the largest share and who is going to get to scrape the bottom of the pan to get every last bit of kheer. There would very careful measurements to make sure no one else gets more. Even now, offer me any fancy, sophisticated dessert or kheer, I will pick kheer. I just love it!

Kheer is made using a handful of ingredients: rice, milk, sugar, cardamom and nuts. And while it takes close to an hour to make, it’s relatively easy. I bet you will be fight with your sisters on who is getting the last spoon! Let’s make it!

[signinlocker id=”6259″]

Course Dessert, Mithai

Cuisine Indian

Cook Time 1

Total Time 1

Servings

Calories/Serving 186kcal

Ingredients

1/2 cup rice
1/2 cup sugar
1.5 litres whole milk organic or unpasteurised preferably as it doesn't stick to the bottom of the pan
handful of cashew or almonds or pistachio
5-6 green cardamoms either crushed roughly or ground into a powder

Instructions

Cook rice

Wash the rice and soak it in water for 30 minutes before cooking.
Set one cup of water to boil on high heat and bring it to boil.
Drain water from the soaked rice.
Once the water starts to boil, add the rice to the boiling water
Bring the water to boil again and then turn the heat to low. Cover the pan and cook for 10 minutes.

Make Kheer

Take a heavy bottom pan and set it on heat. Add half a cup of water to the pan and then add the milk.
Bring the milk to boil and add the cooked rice. Make sure to stir the milk so that it doesn't stick to the bottom of the pan.
Bring the milk to boil again and turn the heat to low.
Keep on stirring it every few minutes to prevent the milk from sticking to the bottom.
After 30 minutes, add cashews and cardamom.
Cook for another 15-20 minutes.
Stir in the sugar and cook for another 5-6 minutes.
Remove the kheer from the heat and let it cool.
You can serve it warm or refrigerate it and serve it chilled. You can also keep it in the fridge couple of days.