Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.
Preperation time: 10 mins
Cooking time: 45 mins
-1 liter full fat milk
-¼ cup rice ( any )
⅓-½ half sugar
-2 to 3 green cardamoms powdered
-¼ cup blanched and chopped badam and
1. Wash and soak rice for about 60 - 30 mins. Drain and keep aside.
2. Blanch the nuts in hot water and peel off their skin. Chop them and keep aside.
3. Take a heavy bottom pan and add milk in it. Bring the milk to boil on medium flame.
4. Add drained rice when the milk comes to boil.
5. Keep stirring on low to medium flame to prevent burning.
6. Cook till the rice becomes soft and mushy. Now add sugar.
7. Stir often and cook the kheer on low flame till it thicken.
8. Add nuts and cardamom powder and mix well. Cook for another 5 mins.
9. When the kheer thicken ( but with runny consistency ), switch off the gas and add raisins.
10. Garnish the kheer with a few more nuts and serve hot.