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–+ servings

Kheer recipe | rice kheer with secret tips | instant kheer

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 10 servings

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.