Creamy Kheer (Indian Rice Pudding) Recipe

Creamy Kheer, also known as Indian Rice Pudding, is a traditional dessert made with rice, milk, and sugar, flavored with aromatic spices like cardamom and garnished with nuts. It is a staple dish in Indian households and is often prepared during festivals, celebrations, or special occasions. The texture of kheer is rich and creamy, and it can be served both warm or chilled.

Ingredients:

1/4 cup Basmati rice (or any fragrant long-grain rice)

1 liter full-fat milk

1/2 cup sugar (adjust as per your taste)

4-5 green cardamom pods, crushed (or 1/2 tsp cardamom powder)

10-12 almonds, sliced

10-12 pistachios, chopped

7-8 cashews (optional)

10-12 saffron strands (optional, soaked in 2 tbsp warm milk)

1 tbsp ghee (clarified butter)

A pinch of salt (optional)

Rose water or kewra water (optional for extra aroma)

Step-by-Step Instructions:

1. Wash and soak the rice:

Rinse the rice thoroughly under running water until the water runs clear.

Soak the rice in water for about 20-30 minutes. This step helps in faster cooking and a creamier texture.

2. Prepare the milk:

In a heavy-bottomed pan, heat the milk on medium heat until it comes to a gentle boil.

Stir occasionally to prevent the milk from sticking to the bottom.

3. Cook the rice:

Drain the soaked rice.

In another pan, heat ghee and lightly fry the rice for 2-3 minutes. This helps to enhance the flavor of the rice.

Add the fried rice to the boiling milk and reduce the heat to low. Stir occasionally to avoid the rice sticking to the bottom of the pan.

4. Simmer the kheer:

Cook the rice in the milk on low heat for about 25-30 minutes until the rice becomes soft and the milk reduces to a creamy consistency. Stir frequently to prevent the milk from scorching.

5. Add sugar and flavoring:

Once the rice is fully cooked and the milk has thickened, add the sugar and crushed cardamom.

Stir well until the sugar dissolves completely.

6. Add nuts and saffron:

Add the sliced almonds, pistachios, cashews (if using), and saffron strands soaked in milk.

Stir everything together and let it cook for another 5 minutes.

7. Final touches:

Add a pinch of salt to balance the sweetness.

If desired, add a few drops of rose water or kewra water for a fragrant touch.

8. Serve the kheer:

Turn off the heat and allow the kheer to cool slightly. It will thicken as it cools.

You can serve it warm or chilled, garnished with extra nuts and saffron strands.

Tips for the Perfect Kheer:

Stir the milk frequently to avoid burning or sticking to the bottom.

For a richer flavor, you can use condensed milk or add khoya (milk solids).

Adjust the sugar according to your preference.

The kheer thickens as it cools, so you can add a little milk before serving if you prefer a thinner consistency.

Enjoy this delightful, creamy dessert as a sweet treat after your meals or on special occasions!