Kheer brings smile to my face every-time and I feel like I have a deep connection with it. Yes, its my favourite and also my Jugnu’s, also my father’s, hah! It’s in the family. I grew up relishing kheer on almost every festival/occasion.
It is prepared with milk, sugar, rice and cardamom. Kheer is one of the most favourite and popular Indian deserts and now becoming famous in the western world too by the name of Rice Pudding.
The only thin line difference between kheer and rice pudding is that the latter is a bit thicker in texture. My jugnu is a big of the thicker version, so I made it that way.
It is easy to prepare but it needs patience and time because that’s the magic behind its rich creamy and delicious taste. Let’s quickly check the ingredients and the quantity.
Ingredients for preparing Kheer / Rice Pudding
- One litre full fat milk
- Half bowl (around 30 gms) rice (basmati / long grain rice is preferred)
- 5 table spoon sugar (sweet tooth 🙂 )
- Cardamom powder (2 cardamom beaten in mortar and pestle)
- Nuts (as per your taste and allergies)
Preparation for Kheer / Rice Pudding
- Take a thick bottom pan, splatter half cup of water and let it boil.
- After that, add milk and bring it to boil on low flame. This step would take around 30 minutes. (JUGNI’s Tip – Keep stirring to avoid milk sticking at the bottom. It would ruin the flavour and will make it smokey/burnt).
- After that add rice and stir it for another 20 minutes until the rice gets soft and the the mixture starts getting thicker.
- Once the milk and rice mixture starts getting thicker, (almost after 45-55 minutes from the beginning of the process) add sugar and keep stirring.
- Finally add cardamom powder and nuts (almonds, raisins, pistachios etc).
- Enjoy hot/warm or refrigerate it to enjoy cooler version. We enjoy both. 🙂
There are a few important tips:
- Stirring is a continues and the most important process and you need to do that at regular intervals of 2 minutes.
- The entire cooking process is done on LOW FLAME.
- Add sugar only when rice becomes soft.
- When sugar is added, make sure to continuously stir because sugar has property of getting burnt easily.
- The thickness will increase when Kheer is cooled down. So keep a check on the thickness according to your wish.
This milk based tempting desert is an ultimate way to end your meal. Although my jugnu sometimes starts his day with Kheer. You can also enjoy kheer with Aaloo Poori and replacing halwa with Kheer.
Do let me know if you enjoyed this recipe, by hitting the thumbs up button or by leaving a comment. Better still, share it on social media. 🙂
Flying Away
Jugni!
Hey, Jugni 