Things to know about Kheer Recipe
The Indian Traditional Rice Pudding or Kheer is a dessert made by boiling milk, sugar, and rice. Topped with nuts, this sweet is served after meals. The word “Kheer” is derived from the Sanskrit word “Ksheer” which means “milk”. Though the origin of Kheer is not fully known, a similar dish called “Sheer birinj” which means “rice pudding” existed in Persia.
The dish is quite popular in North India but is also consumed elsewhere in India. Kheer is not difficult to make but constant stirring throughout the making of the dish is important. The dish is not only consumed on important occasions but can also be served after lunch or dinner.
Yummy Indian Traditional Rice Pudding from Delhi. Authentic Recipe of Kheer.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ¼ cup Rice
- 1 tsp Clarified Butter
- 4 pcs Green Cardamom Pod Seeds Slightly crushed
- 1000 ml (33.81 floz) Milk
- 5 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 3 tbsp Nut Chopped
- Rinse the rice and soak it in water for 20 minutes. Drain the rice and set it aside.
- Take a heavy bottom pan and heat it on medium heat.
- Add the clarified butter and the rice.
- Add crushed green cardamom pods to the pan.
- Toss the rice with the clarified butter and cardamom for 2 minutes.
- Add milk to the pan and stir it well over medium heat.
- After about 12 minutes, when the milk comes to a boil, adjust the heat to low.
- Cook the Kheer on low heat for about 25 minutes.
- After 25 minutes, the milk will be reduced considerably and the Kheer will become thick.
- Add the sugar and nuts.
- After adding sugar and nuts, cook the Kheer again for about 5 minutes.
- Remove the pan from heat and serve.
- Use whole milk to prepare the Kheer.
- You can also add saffron to add flavor to the dessert.
Rice that is soaked overnight can also be used. Basmati Rice is usually preferred to make Kheer, but you can use any other variety. If the Kheer becomes lumpy, add more milk. Constant stirring throughout cooking is necessary to make sure the Kheer doesn’t burn.
— Specific Atributes of This Recipe:
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