Kheer is a traditional Indian sweet dish made by slowly simmering milk and rice until it thickens, then flavoring it with cardamom and garnishing with dry fruits. However, in this recipe, I use a rice and almond paste, which instantly adds creaminess and thickness. This method is quick and guarantees a rich, creamy kheer without the need for prolonged boiling. Give it a try!
Key Tips for Making Quick and Tasty Kheer:
- Rice Selection: I prefer using short-grain rice for this recipe, as it has a higher starch content, resulting in thicker and creamier kheer. I recommend using khichadiya or any small-grain rice. Avoid basmati rice, as it doesn’t provide the same creaminess.
- Rice-Almond Paste: To create the paste, soak the rice and almonds in hot water, then blend them with a little water. This paste gives the kheer an instant thickness and creaminess, as the milk’s fat combines with the starch in the paste, creating a rich texture.
- Cooking Method: I cook the rice in a pressure cooker, which helps speed up the process. Be sure to use full-cream milk for a richer, creamier kheer, and always cook it in a heavy-bottomed pan or cooker to prevent the milk from sticking and burning.
- Serving: Kheer is best served chilled. While it can be served hot, it will thicken and become creamier after resting. If you find the consistency too thick, simply adjust it by adding a little milk.
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Ingredients
- 1.5 litre full fat milk
- ½ cup rice
- 10 almonds
- 1 tbsp ghee
- 2 tbsp almond slits
- 2 tbsp cashews slits
- 2 tbsp pistachio slits
- 1 tbsp charoli
- 1 + ¼ cup water
- 2 tbsp kesar milk
- ¾ cup sugar
- ½ tsp cardamom powder
Instructions
- In ½ cup of rice, remove 2 tablespoons and place it in a bowl. Add 10 almonds to the bowl and soak both in hot water for 20 minutes.
- Once the rice and almonds are properly soaked, peel the almonds and add them to a mixer jar. Drain the water from the soaked rice and add it to the jar as well. Add ¼ cup of water and grind the soaked rice and almonds into a smooth paste. Set the paste aside.
- In a pressure cooker, heat 1 tablespoon of ghee. Add 2 tablespoons of slivered almonds, 2 tablespoons of slivered cashews, 2 tablespoons of slivered pistachios, and 1 tablespoon of charoli. Sauté the dry fruits and remove them onto a plate.
- Next, add the rice to the remaining ghee and sauté it. Add 1¼ cups of water and mix well. Pressure cook the rice on medium flame for 3 whistles. Once the pressure cooker cools down, the rice will be fully cooked.
- Now add 1.5 liters of milk and mix well. Then, add 2 tablespoons of saffron-infused milk and mix again. Boil the rice and milk mixture for 10-12 minutes until the milk thickens slightly and the rice absorbs the milk completely.
- Reduce the heat and add the prepared rice-almond paste. Mix well and cook the kheer for 5-7 minutes until it thickens and becomes creamy.
- Now, add ¾ cup of sugar and mix well. Finally, stir in the roasted dry fruits and cardamom powder. Mix thoroughly.
- The kheer is ready. Transfer it to a bowl and stir for 5 minutes to bring it to room temperature. Serve the kheer chilled after refrigerating it for 1 hour.
Notes
- Use small-grain rice for making kheer.
- Soak rice and almonds in hot water to make them easier to grind.
- The rice and almond paste add thickness and creaminess to the kheer.
- Lightly roast the dry fruits to enhance their flavor in the kheer.
- Avoid adding too much water while pressure-cooking the rice.
- In a pressure cooker, cook the rice on medium-high heat for 3 whistles.
- Cook the rice and milk mixture for 10-15 minutes until the milk slightly thickens and the rice is fully cooked.
- Lower the heat and slowly add the rice-almond paste to prevent lumps from forming in the mixture.
- When the rice and milk blend smoothly together, the kheer is thick and creamy, indicating it is ready.
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