Rice Kheer | Ksheer | Chawal ki Kheer Recipe
Total time
1 hour 15 mins
Author: Zeel Patel
Serves: 3 - 4
Full cream milk - 1 liter Long grain rice - ½ cup Sugar - ¼ - ⅓ cup, as per taste Saffron - ¼ tsp Nutmeg - 1 no or nutmeg powder a pinch Chopped nuts - ¼ cup Charodi - 1 tbsp Cardamom powder - ¼ tsp Wash rice and soak them in enough water for 30 min. Soak saffron in 2 tbsp warm milk. Chop the almonds, pistachios, cashews, and keep it aside. Take a heavy bottom based steel pan and wash it with hot water. Apply 1 tsp of ghee at the bottom and sides. Add full cream milk and let it come to boil. Discard the water from rice. Add ½ tsp of ghee, mix well and keep it aside. When the milk starts to boil, add soaked and greased rice. On a slow flame, let it boil for 30 min or until rice is full-cooked. Continuously stir to avoid sticking at the bottom. Once the rice is fully cooked, add chopped nuts and sugar. Cook for the next 10 - 12 min. Gradually Kheer becomes thick and creamy. If you feel it's too thick, add more milk and sugar. Add saffron milk and cardamom powder. Cook for a while. Remove nutmeg. Turn off the flame. Garnish with some more chopped nuts. Serve warm or chilled. Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/rice-kheer/
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