Worlds Sweetest Kheer 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.

KHEER - THE WORLD'S YUMMIEST ONE!

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"!

WORLD'S SWEETEST KHEER

Steps:

• Boil rice in a pot of water. Do not drain.
• Boil milk in another pot. Drain the excess water from the rice and add it to the boiled milk. Fold in the dry fruits.
• Allow to cool. Add sugar and mix well.
• Heat ghee in a small pan. Add cardamoms and allow to cook in the ghee for 20-30 seconds. Remove from heat.
• Pour in a tadka prepared of ghee with cardamoms.
• Serve hot/chilled.
• Enjoy!