How To Make The Perfect Kheer For Any Festival Food

KHEER RECIPE, HOW TO MAKE RICE KHEER

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.

HOW TO MAKE THE PERFECT KHEER FOR ANY FESTIVAL

Steps:

• Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30 minutes.
• Now cook it for one whistle and stand till the steam is released.
• Check the rice. It should be properly cooked.
• Now add milk slowly, stirring the rice continuously.
• There should be no lumps in it.
• Now put on the gas and bring to boil. Stir continuously.
• Put the flame on medium and let it boil, stirring every 5-10 minutes.
• When it becomes thick enough, add sugar and mix well.
• After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios.
• It is ready if you want to serve it hot.
• You can also serve it chilled.
• Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge.
• After 2-3 hours garnish it with rest of the dry fruits and serve.