Kheer | Rice Kheer | Chawal Ki Kheer | Indian Rice Pudding
Kheer or Rice Kheer is a generous jadoo ki jhappi in a bowl. Kheer is a must-have in Punjabi homes – both by tradition and it’s luscious creaminess. Eating kheer as a dessert after meals is like bringing a rice pudding to a family celebration on your dining table.
Ingredients
- 1 Piece Rice
- 1 Piece Milk
- 1/4 Cup Sugar I used brown
- 1 Tablespoon Cardamom Powder
- 10 Piece Pistachios Chopped
- 10 Piece Cashew nuts Chopped
- 10 Piece Almonds Chopped
- 12 Piece Sultanas or Raisin Chopped or Snipped
- 1 Tablespoon Kewra Water
Instructions
- Get your ingredients ready.
- Clean half a cup of rice and soak it for an hour.
- Boil one cup of water in a heavy-bottomed pan and drain. This will keep milk from sticking to the pan.
- Add milk to the same pan and bring it to a boil.
- Take a couple of spoons of milk and soak saffron strands in it. Set aside.
- Simmer the heat and add the soaked rice.
- Keep stirring it so that the milk does not stick to the pan for about an hour and a half or till the milk thickens.
- Add the cardamom powder and kewra water now and mix well.
- Add the soaked saffron strands to the mixture and mix well.
- Incorporate the dry fruits (nuts) and raisins into the here. You can toast the nuts in a pan and then add so that they are more fragrant.
- Remove from the flame.
- Serve hot or cold.