Kheer is basically an Indian pudding prepared by simmering milk and the other main ingredient such as rice, sabudana, dry fruits, etc till it is thick, creamy and smooth. Rice kesar kheer, as the name suggests, is a kheer prepared with rice and flavored with saffron (kesar). It is absolutely lush and tastes divine. Kheer can be prepared for special occasions or festivals or can be served as a dessert.
Rice: This is the most important ingredient. Here it is important to use the short grain rice. Basmati ki churi, as I know it, works best for this recipe. If you don’t have short grain rice, just soak the long grain ones and break them before using for making the kheer. Soaking of rice is critical, whichsoever rice you use.
Milk: Certainly full cream milk works best for any kheer recipe. However, I often prepare kheer whenever I have some leftover milk in my fridge. And that is not full cream. So if you use skimmed milk or milk with low-fat content, you can work with that. The cooking time will increase but you will get great results.
Other ingredients: Kheer is flavored with saffron. To maximize the flavor of saffron it is dry roasted and then crushed and used. It makes a lot of difference. Other than saffron I have flavored the kheer with my all-time favorite coconut. You can also add in cardamom, nuts, etc.
My kids and I love kheer. And therefore I try making different kheer recipes. These have been collected and put together here.
Serve kheer hot or at room temperature or chilled. It can be served as a dessert for lunch or dinner.
1.This recipe serves 4-6 persons.
2.Heat a pan slightly. Add 8-10 saffron strands (kesar ke dhaage).
Tips:Roast on a very low flame for 30 seconds.
3.Transfer to a mortar and crush it once it cools down.
4.Add in 1 tbsp warm milk. Keep aside.
5.Let 4 cups of milk simmer. Add in 3 tbsp soaked short grain rice.
6.Also add in the dissolved kesar.
7.Next goes in ¼ cup desiccated coconut.
8.Let it cook on low flame for 30-45 minutes or till it becomes thick. Keep in mind the kheer will thicken after coming to the room temperature.
9.Next goes in ¼ cup of sugar. You can add up to 1/3 cup as per your liking. If you plan to serve the kheer chilled, make sure it is sweeter at this point of time because on cooling it will taste lesser sweet. I don’t understand why it so happens?
10.Cook it for 2 minutes.
11.Serve hot or chilled. Bon appétit!
PREP TIME 30 minutes soaking time
COOK TIME 30-45 minutes
TOTAL TIME 45 minutes + 30 minutes passive time
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