Kheer Recipe: 10 Easy Steps of Rice Pudding.

About Kheer Recipe

Kheer recipe is a chilled South Asian delicacy that is similar to rice pudding and is made using slow-cooked rice, milk, and sugar. Usually, flavours such as saffron, cardamom, raisins, and/or other nuts particularly almonds, cashews, and pistachios are added to it. In place of the rice, you can alternatively make this dish with broken wheat, tapioca, or vermicelli.
You can have it for breakfast, as a post-meal dessert, or just whenever you feel like something sweet.

Is Kheer Healthy?

The rice used to make kheer Recipe has a significant amount of starch, which lowers inflammation and promotes gut health. Rich in carbs, rice kheer aids in replenishing the glycogen that is depleted during strenuous activity.

What are the benefits of eating Kheer?

Good Energy Source

Because kheer contains rice and sugar, it is high in carbs. The body uses carbohydrates as its main energy source to power daily activities and physiological processes.

Rich in nutrients

Milk-based kefir is an excellent source of calcium, protein, and some vitamins, including B12. While protein is necessary for muscle growth and repair, calcium is necessary for the health of bones.

Calming and Soothing

Kheer is a comfortable dish that can help you relax and unwind because of its warm, creamy texture, which has a calming impact.

Simple to Digest

Rice pudding is a great choice for those who have sensitive stomachs or digestive problems because it is typically simple to digest.

Ingredient for Kheer Recipe

A lot of Love

¼ cup of uncooked rice (15 mints soaked in water)

4 cups of Whole milk

Sugar according to taste

3-4 cardamoms

3 tablespoons Mix nuts

4-5 strands of saffron (Optional)

How to Make Kheer

1. The rice will first be Overcooked in boiling water for 10 to 12 minutes, or until they are extremely tender and mushy.
2. After that, drain the rice and thoroughly mash it with the back of a fork until it starts to resemble porridge.
3. Next, bring milk to a slow simmer in a big saucepan made of stainless steel.
4. Split open the cardamom pods and pour the milk into them. (Since we are just using 5 pods, you can easily remove the husk once Kheer is finished.)
5. Add the sugar and rice next. Although the rice will be clumpy when it cooks, it will soften.
6. Cook the kheer for 1 hour on extremely low heat. Make sure to stir it from time to time. Make sure you use a stainless-steel pot since the milk will eventually catch at the bottom of a non-stick saucepan. Otherwise, the brown bits will peel off as you stir and disseminate them throughout the kheer. That is so disgusting!
7. Kheer should have thickened after 1 hour of low simmering. The spatula should release it in little clumps.
8. Pour right away into terracotta bowls and sprinkle with chopped mix Nuts. The best part is the skin that eventually grows on the outside!
9. To serve, let the kheer cool in the serving dish for 15 to 20 minutes.
10. You may hold onto this the fridge closed for a maximum of three days, so who’s even save for later

How Is Kheer Served?

In the summer, I enjoy chilled kheer, and in the winter, I prefer heated kheer. Depending on your preferences, you can serve it warm or cold.

Why Doesn’t my Kheer Thicken?

It is necessary to make kheer in full-fat milk. If you are using 1% or 2% milk, you can thicken the kheer by adding milk powder.

FAQS