Smooth and fragrant Rice Kheer also called Indian Rice Pudding is made with principal fixings, and is the quintessential Indian treat that every Indian grows up eating.
Upgraded with cardamom, nuts and rose water, it’s the best way to deal with complete off an Indian supper.
I can’t believe it required some investment to share a basic rice kheer equation on the blog.
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Kheer, a rice pudding is likely the most broadly perceived cake that is made in every Indian family.
It’s one baked good that I grew up eating constantly. At whatever point there would be a celebration or a festival or in light of the fact that we needed to eat a cake, kheer was what mother always made.
What is Kheer
Kheer is Indian rice pudding made with only three fundamental fixings rice, milk and sugar. In addition, I envision that is the clarification it is so normally made in India in light of the fact that the basic fixings are so quickly available everywhere.
My equation requires numerous fixings yet those are generally optional and extra things. An essential rice kheer that my mom made was always made with simply rice, sugar and milk.
In India when we use the word kheer, we are for the most part implying the kheer made with rice.
In any case kheer can be made with various things additionally like custard pearls, carrot, almonds, etc. I esteem all assortments anyway in case you are looking for an excellent Indian sweet, by then it doesn’t beat that or logically legitimate that a bowl of rice kheer or chawal ki kheer as we would acquire Hindi.
I for the most part slant toward using whole milk to make my rice kheer, it makes the kheer progressively rich and smooth and I significantly propose the equal.
Improving the Kheer
Like I expressed, you can make the kheer with no flavor with just the 3 basic fixings. In any case, few flavors and flavors are as often as possible added to the kheer to make it much logically brilliant!
Cardamom: clearly the most notable and my top pick. I never make my kheer without it.
Rose Water: a sprinkle of rose water goes far in giving the kheer that exquisite smell.
Saffron: this was not used usually in my home. Regardless, if you are making kheer for a phenomenal occasion, by then you can incorporate a couple of strands of saffron. Will give it a respectable concealing and aroma.
Nuts: I for one revere nuts in my kheer. I generally incorporate cashews, almonds. I like raisins too anyway Sarvesh isn’t a fan so I don’t generally incorporate them.
Kewra encapsulation: is a concentrate refined from pandanus blooms and used to flavor bundle of Indian dishes and baked goods. I incorporate it a portion of the time anyway absolutely optional.
Serving Suggestions for Kheer
So would it be a smart thought for you to serve the kheer warm or chilled?
Luckily you can serve it regardless, it’s just an individual tendency.
Before long, I have continually loved chilled kheer. I remember at whatever point mother would have kheer, I would take out my portion in a bowl and spot it in the cooler to chill.
I by and large eat my kheer chilled.
Of course, various people I know lean toward eating it hot straight out of the dish.
Regardless, rice kheer is great and a straightforward sweet which you can make quickly with irrelevant fixings.
OK have the option to Make Kheer Vegan?
Basically swap the standard milk with almond milk and it would taste comparatively as extraordinary.
Honestly I have a recipe for kheer made with almond milk here.
In like manner to keep the recipe veggie darling, maintain a strategic distance from the movement of cooking the rice with ghee in any case.
Next time you cook an Indian supper, attempt to finish it off with this impeccable kheer. You taste buds will favor your heart!
1-Rinse the rice until water turns clear. By then assimilate the rice enough water for 20 to 30 minutes. At the point when soaked for around 20 minutes, channel the rice using a colander and put in a sheltered spot.
I used basmati rice here, you can use some other rice as well.
2-Heat a considerable base skillet on medium warmth. By then add 1 teaspoon of ghee to it and after that incorporate the soaked and drained rice. Also incorporate 3-4 squashed green cardamom units.
Heave the rice with the ghee and cardamom for 1 to 2 minutes, mixing consistently until fragrant.
3-Then add the milk to the compartment and mix well. Set warmth to medium-high.
4-Let the milk arrive at breaking point, this will take around 10-12 minutes. Mix in with the objective that milk doesn’t clung to the base of the holder.
5-Once the milk has arrived at breaking point, cut down the glow to low and let the kheer cook for around 25 minutes on low warmth. Mix at standard interims or close.
The milk will decrease widely following 25 minutes and the kheer would look thick and the rice will be completely cooked.
If you need too thick kheer, cook for 15 extra minutes now.
6-Add in the sugar and mix.
7-Also incorporate the nuts. I used cashews and almonds.
8-Cook the kheer for 5 extra minutes in the wake of including the sugar and nuts. The sugar should separate completely. Make an effort not to push if your kheer doesn’t look incredibly thick at this point.
It will continue thickening as it chills off.
Oust dish from warmth. Mix in rose water (if using). Cutting with dynamically nuts and serve kheer warm or chilled.
I let my kheer chill for 4 to 5 hours before serving.
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Chawal Ki Kheer Recipe
About Chawal Ki Kheer Recipe | Rice Kheer: One of the most adored Indian sweet, made quickly and adequately with just a few fixings. Chawal ki kheer is the perfect dish to laud a festival or any fulfillment or just compose it as an after-feast dessert at home. Kheer is basically rice pudding made across over India, it is simlar to rice payasam made in South Indian homes.Ingredients of Chawal Ki Kheer (Rice Kheer) Recipe: Fragrant Basmati rice stewed in whole milk improved with sugar and prepared with green cardamom powder, adorned with divided almonds and delicately cooked whole pistachio nuts. Most of this together makes for this brilliant Kheer equation.
Components Of Chawal Ki Kheer
1/4 Cup Basmati Rice
6 Cups Milk
3/4 Cup Condensed Milk
1/4 Cup Sugar
1/2 tsp Green cardamom powder
10 Gram Almonds (divided)
20 Gram Slivered Almonds
30 Gram Pistachio nuts (total)
Bit by bit guidelines to Make Chawal Ki Kheer
1.Pick, wash and soak rice for 20 minutes.
2.Drain and flush the rice again and put in a protected spot.
3.In a generous bottomed skillet, bubble milk incorporate the exhausted and flushed rice.
4.Simmer it for 20 to 25 minutes, mix perpetually. Incorporate thick milk.
5.Mix well. .
6.Add sugar, cardamom powder and divided almonds. Mix totally.
7.Serve hot or chilled beautified with divided almonds and stewed whole pistachio nuts.