KHEER RECIPE | RICE KHEER
Rice kheer recipe is a popular Indian sweet dessert made with basmati rice, whole milk, nuts and saffron. It is easy to make and is made with a one pan or one pot method. Rice kheer is basically Indian rice pudding and makes for a creamy delicious pudding.
Provided by Dassana Amit
Time 50m
Number Of Ingredients 9
Steps:
- Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
- Then soak the rice in enough water for 15 to 20 mins.
- Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step.
- Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
- Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.
- Let the milk come to a boil.
- Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
- After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
- Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.
- Cook the rice grains till they are 50% done or half-cooked.
- Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.
- Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
- Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
- Then add the saffron infused milk.
- Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
- Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
- Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer.
- Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says.
- You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.
Nutrition Facts : Calories 140 kcal, Carbohydrate 26 g, Protein 2 g, Fat 3 g, Sodium 2 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 small bowl, SaturatedFat 1 g, Cholesterol 1 mg
KHEER RECIPE, HOW TO MAKE RICE KHEER
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
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
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
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.
KHEER - THE WORLD'S YUMMIEST ONE!
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
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
Another delicious traditional Indian/Pakistani recipe. This is a rice pudding which I absolutely love. serve it well chilled!
Provided by Leila
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil milk in a tall pot. Let it simmer for 15 minutes, stirring occasionally so that it doesn't burn.
- Add the rice and the bay leaves into the milk and boil another 20 minutes, until the rice is cooked.
- Stirring, add the sugar, almonds and cardamom.Boil for another 5 minutes and remove from heat.
- The kheer shouldn't be too thick when you take it off the heat, because it thickens while cooling off. But make sure it isn't too runny either. If it DOES turn out too runny, boil it, stirring constantly until it thickens.
Nutrition Facts : Calories 573.7, Fat 24.1, SaturatedFat 14.1, Cholesterol 85.4, Sodium 300.8, Carbohydrate 69.3, Fiber 1.9, Sugar 25.1, Protein 22.1
HOW TO MAKE THE PERFECT KHEER FOR ANY FESTIVAL
Kheer is a simple sweet dish that is made in its various avatars all over India, and can be the perfect quick sweet for any festival, or when guests come. Festivals are incomplete without sweets. My brother loves kheer, which is one of the delicious sweet dishes. You can make it on any festival. So let's make some kheer today.
Provided by charu
Categories Dessert
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507.2, Fat 13.5, SaturatedFat 6.6, Cholesterol 33.3, Sodium 154.1, Carbohydrate 84.2, Fiber 1.5, Sugar 58.9, Protein 13.8
More about "kheer the worlds yummiest one food"
KHEER - WIKIPEDIA
From en.wikipedia.org
100 KHEER RECIPES, COLLECTION OF KHEER RECIPES - TARLA DALAL
From tarladalal.com
FOODCOMBO
TEEJ KO DAR PART 2 | SEWAI - NEPALI KHEER RECIPE | YUMMY FOOD …
From youtube.com
BEST INDIAN KHEER RECIPES - RAKSHA'S KITCHEN
From rakshaskitchen.com
KHEER - TRADITIONAL AND AUTHENTIC INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
KHEER - THE WORLD'S YUMMIEST ONE! RECIPE - FOOD.COM
From pinterest.com
KHEER RECIPES THAT ARE YUMMY AND CAN BE EASILY PREPARED AT HOME
From republicworld.com
RICE KHEER RECIPE BY YUMMIEST FOOD | YUMMY KHEER
From youtube.com
KHEER RECIPE - FOOD.COM
From food.com
KHEER - THE WORLDS YUMMIEST... - KASHMIR RESTAURANT GALWAY
From facebook.com
SAFFRON RICE KHEER – INDIAN RICE PUDDING – ONE POT DESSERT
From carveyourcraving.com
KHEER (BENGALI SWEETS) - WIKIPEDIA
From en.wikipedia.org
KHEER - THE WORLD'S YUMMIEST ONE! RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love