Kheer (Rice Pudding)
Kheer is one of the ancient sweet delicacies found in Indian kitchen. Irrespective of the area, religion, tradition or generation difference, Kheer satisfies every ones palate. With the time there have been innovations in its original form. Traditionally it is prepared with milk and rice.
- 5 packets of 500ml full fat milk (2.5 ltr. milk)
- 1 small bowl of rice (katori)
- 1 small bowl of sugar (can be increased as per taste)
- 2 green cardamoms
- 10-15 almonds
- 10-12 raisins
- Soak almonds in hot water for 10-15 minutes. Drain the water and peal of the skin and cut it into small pieces. Keep aside.
- Wash rice and soak in water for half an hour.
- Pour the 4 packets of milk into a heavy bottom deep pan bring it to boil.
- Drain water from rice and add rice to the boiled milk.
- Open the cardamom and add into the boiled milk and mix.
- On a low flame keep on simmering the milk.
- Keep on mixing the malai/cream accumulated on the top of the milk back into the milk.
- Also remove the malai/cream that sticks on the sides of the pan and mix back into the milk.
- Constantly stir the milk so that it doesn’t get burnt.
- Once it starts thickening and rice starts to turn soft add remaining 1 packet of milk.
- Keep on stirring in between.
- Cook till the milk gets thicken and in between keep on stirring, mixing the malai/cream and scraping from the sides back into the milk.
- In between the entire process, increase the flame to high 2-3 times and the let the milk come to a boil. But make sure that you keep on stirring when it is on high flame otherwise the milk will boil out of the pan.
- Add half of the almonds and raisins.
- It takes almost one and half hour for the kheer to cook.
- Switch off the flame once the milk has thickened and rice have mixed in the milk.
- Add sugar and stir so that it dissolves.
- Serve it warm or cold the way you enjoy it.
Garnish with almonds and raisins. Sheets of edible gold or silver leaf can also be used for garnishing.