Kheer is a dessert popular in the subcontinent. It is also the default dessert to be served on many weddings, birthdays and parties. Kheer is a blend of milk and rice cooked to pudding like texture. It is consumed both hot and cold. Read on for our Kheer recipe.
For those who don't know what Kheer is, Kheer is also known as Pakistani/Indian rice pudding that is cooked for a few hours during which its texture thickens. Kheer can be consumed right off the stove when it is hot or it could be kept in a refrigerator and served as a cold dessert.
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| Kheer Recipe |
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| Kheer topped with almonds and wafers |
Texture Of Kheer (Indian/Pakistani Rice Pudding)
The texture of Kheer varies throughout the cooking process. It starts off as a liquid (milk) form and then thickens as it is cooked on low flame for a few hours or until the desired consistency is achieved. It is to be noted that the texture of Kheer continues to thicken as it is cooled in bowls. If refrigerated, it will thicken further.
Preserving The Rice Pudding Also Know As Kheer
You can simply preserve Kheer by refrigerating it. If you are going use pasteurized milk then make sure its expiry date is at least 4-5 days after. This way the shelf life of Kheer is extended. Kheer can be kept in refrigerator for up to 3 days without spoiling. It is best to look for any fungus or rotten smell.
Ingredients Of Perfect Kheer Also Known as Pakistani/Indian Rice Pudding
1. Milk ( 5 liter, full fat)
2. Rice (1.5 cups, raw)
3. Butter ( 200 grams)
4. Condensed Milk (397 grams)
5. White Sugar (half cup or according to taste)
6. Cardamom (4 pods)
7. Kewra Water ( half teaspoon, optional)
Serving Size
5-6 person
Method To Get a Perfect Creamy Kheer
1. Wash 1.5 cups of raw rice in a utensil. Inspect for any straw or pebbles. Wash until water runs clear from rice. After that, soak them in water for 1 hour.
2. Take a large non-stick saucepan and add butter (200 grams) to it. Set the flame to low.
3. When the butter has completely melted, add 5 liters of milk and 4 pods of green cardamom to the saucepan. Set flame to medium and bring the milk to boil.
4. When milk starts boiling, reduce the flame to avoid spilling it.
5. Now discard the water of soaked rice. Use a sieve to remove the water. When done, transfer rice to the saucepan and in the process of doing so, crush them a little by hand.
6. Set flame to medium and keep on stirring it constantly for 10-15 mins. This is done to avoid the formation of rice clumps in milk.
7. When done, reduce flame to low and cover the saucepan partially. Now let this mixture simmer on low flame for about an hour. Keep on stirring it every 10 min.
8. When milk has evaporated by 1/4 fourth of total volume or the mixture has started to thicken and have pudding like texture, add condensed milk to it and cook for another 10-15 mins.
9. When done, turn off the stove. Let it cool down for 5 minutes. Then add sugar (half cup or according to taste) in it and mix well.
10. Optionally, you can add 1/2 teaspoon of Kewra water in it.
11. Kheer is ready now. Kheer can be consumed both hot and cold. If you prefer to consume it cold, pour it in large bowls and refrigerate for at least an hour.
12. Kheer can be refrigerated for 2-3 days for consuming later. However, always check for signs of spoilage.
Tips
1. Never use a wet spoon or bowl as the Kheer may end up having a watery texture which is not desired.
2. It is preferred to use non-stick saucepan and a wooden spoon.
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