Rice kheer || Chawal ki kheer || How to make rice kheer with step-by-step photos
Rice Kheer is the most popular and traditional sweet and relish recipe that is known as another word for dessert, it’s a combination of rice and milk with khoya. Rich creamy pudding-like texture and flavored with cardamom, dangerously addictive treat you'll want to make it again and again, this kheer recipe is very easy to make and requires very few ingredients, all ingredients will be available in your kitchen very easily
Rice is cooked in milk and sugar. It is flavored with cardamom and garnished with nuts. here I am using homemade condensed milk and homemade khoya, you can get the link below the ingredients list
Rice kheer has to be prepared with:
Rice kheer is prepared with fresh milk and does not use any milk pack or powdered milk. for the best result, fresh milk is the best choice for making rice Kheer
At Eid ul Adha where you have available or is prepared a lot of meat dishes, you can even serve hot favorite sweet dish after a meal as dessert to the guests even for your family members chilled and rich khoya rice kheer is one of my favorite desserts too
Three Methods Of Making Rice Kheer:
- Traditional method: Here rice is cooked in milk. So every grain will absorb the milk and become rich and fluffy. It gives the best creamy texture to the kheer. So I personally prefer this method.
- Instant version: Kheer made with condensed milk and cooked rice. It gets ready in less time. If I am short on time or have leftover cooked rice then I go for this method.
- Instant pot Kheer: made in the electric pressure cooker.
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Firstly bring to boil the milk thrice times and set aside
Coarsely crushed the drained and soaked rice with the help of a hammer
Or can be crushed the soaked rice in a zip log bag with any heavy mettle
Crushed the green cardamom
Coarsely chopped almond and pistachio
Or can be crushed the soaked rice in a zip log bag with any heavy mettle
Crushed the green cardamom
Coarsely chopped almond and pistachio
In the large pot put milk, bring the milk to a boil, and let it cook until remains 1/3 in quantity
Stir constantly for about 25-30 minutes or until rice is soft
Now add mashed khoya to the rice kheer, and keep stirring until the khoya is dissolved well
Stir to mix well over low heat
Now add kewra essence and some dry fruits_Stir to mix them together turn off the flame and let it cool down completely
Then add green cardamom powder and stir to mix it well
Then add crushed drained rice with 1/2 cup of water
Stir to combine well over low-medium heat
Stir constantly for about 25-30 minutes or until rice is soft
Now add condensed milk
Stir to mix it well
Allow cooking for another 5 minutes till Kheer is thickened
Now add mashed khoya to the rice kheer, and keep stirring until the khoya is dissolved well
Stir to mix well over low heat
Transfer to the serving bowl, Garnish the rice kheer with dry fruits and Chandi vark_Keep in the refrigerator for 3-4 hours
Now Kheer is ready to chill and serve
Rich creamy pudding-like texture and flavored with cardamom, dangerously addictive treat you'll want to make it again and again
Ingredients:
- 2 liter, fresh milk
- 1 cup, of rice, crushed soaked in the hot water for 2 hours coarsely
- ½ cup, homemade khoya
- 3, green cardamom crushed
- 1 ½ cups, homemade condensed milk
- 1 drop, of kewra essence
- Edible silver pepper as required optional
- Almond and pistachio coarsely crushed for garnishing
How to make the Rice Kheer?
- In the pot pour milk and then
- Bring the milk to a boil over a high flame
- Now add green cardamom powder
- Reduce the heat to low-medium
- Let it cook for a half-hour until milk remains 1/3 in quantity
- Then add drained rice with 1/2 cup of water
- Stir to mix constantly
- Don’t leave it unattended any single moment until soften the rice
- Otherwise, it may burn from the base
- Note: don’t need to add sugar to the kheer while is being added condensed milk
- Now mix condensed milk
- Keep stirring until well combined and thick
- Mix khoya with a small amount of Kheer
- Then add in the Kheer
- Allow cooking until khoya is dissolved
- Reduce the heat then add kewra essence
- Put half-crushed dry fruits
- And keep a half reserve for garnishing
- Stir to mix them very well
- Turn off the heat
- Let it cool down completely then
- Transfer into a serving bowl/clay pot
- Garnish the rice kheer with dry fruits and editable silver pepper
- Keep in the refrigerator for 3-4 hours
- Now ready to chill serve
- Note for enhancing taste you can set the kheer to the clay pot but unfortunately
- I haven’t clay pot that’s why I couldn’t do
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