2024-09-26 13:18:25
Desserts
Kheer is a milk based Indian dessert and is a mix of milk, sweetener of any form (commonly used are sugar and jaggery) and cereal or pulses or nuts or sometimes fruits or vegetables are added as an ingredient. With so many variations available, but rice kheer or rice pudding is the most commonly and widely cooked variation of kheer. Simmered and slow-cooked in milk and sweetened to your liking, rice kheer is the perfect Indian dessert which can be cooked any time. Adding nuts and spices always enhances the flavour and texture of this humble yet delectable dessert. Whenever there is an auspicious occasion be it a puja, or festival or even birthdays kheer is a must. It is also presented to the deity at temples as an offering. Other variations of kheer commonly are- Phirni (coarsely ground rice is used instead of whole rice), Payasam (the south-Indian version of kheer; the consistency is on thinner side as compared to kheer also commonly jaggery is used as sweetener), Payesh (the Bengali version of rice kheer- gobind bhog rice is roasted in ghee before added to milk also jaggery or palm jaggery is added as sweetener and the consistency is on thicker side).
Divine- is the word which comes to my mind whenever I eat kheer cooked by my mother. She never uses fancy ingredients. She just sticks to the classic ingredients and that is what make the kheer taste divine. When I was young, I would always ask her why is she adding so less rice to the milk as I was worried about the quantity of kheer. She would smile and ask me- “you want tasty kheer or not?” I would reply “yes, obviously.” Then she would say “don’t worry about the quantity, kheer will always be tasty if you cook with love and patience” and I was always puzzled with her answers. Many years later, I found all my answers on Sharad Purnima (a Hindu festival celebrated on full moon night in the month of September or October, in which rice kheer is prepared and kept under moon light and eaten next day as it is believed that nectar or amrit drips from the moon rays and kheer is blessed.) I had to leave the next day and milk was there in my fridge so, I asked my mom about the milk. She asked me to cook kheer as it was an auspicious day too. I was not a believer but word kheer convinced me. So, in lots of milk I added little basmati rice and let the kheer cook on slow flame, as told by my mother. I also kept it under moon light for some time. The moon on that night looked so blissful and serene. Next morning, I had a spoonful of my kheer. I called my mother and said, “thank you; now I understand your recipe of kheer.” I do not know about the nectar or amrit, but I was enlightened that night. So, let us move to the recipe. Always use fresh ingredients and never forget the two most important ingredients- ‘love and patience.’
Prep time- 10 minutes
Soaking time- 20 minutes
Cooking time- 45 minutes
Total time- 75 minutes
Course- Dessert
Category- Dessert
Cuisine- Indian
Servings- 4-5
Author- Manisha
you can serve your rice kheer or pudding either warm or chilled or even at room temperature. It is a great choice to finish off a meal also it can be enjoyed whenever you crave for something sweet. You can also serve kheer with poori which is a deep-fried bread made from unleavened flour. It is a classic combination and can never go wrong. I love to enjoy my chilled kheer with rasgulla. Just squeeze the extra sugar syrup out of the rasgullas and add it in a bowl of chilled kheer. And enjoy the creamy, soft, spongy taste of your rice pudding. When I tried this combination first time, I was amused as how it tasted so good together. So, give it a try and I am sure you will love it.
Rice :
the best choice for making kheer would be basmati rice. You can even use sona masuri rice as well as gobind bhog. I prefer using broken basmati rice or sometimes I like to cook with gobind bhog rice. All these rice variety works well. But keep in mind while cooking that all these varieties have different cooking time and overcooking can alter the texture of your kheer so, if you do not want your kheer too mushy then do not overcook it. Also, if you do not like intact grains of rice in your kheer; then you can slightly mash the rice with the back of ladle.
Full fat milk
you can use skimmed milk or toned milk for cooking kheer. It will be a healthier version; but if you do not want to compromise on the taste, go for the whole milk or full fat milk. I have cooked kheer using toned as well as double toned milk, kheer will come out delicious but result would not be the same. I suggest you to cook in full fat milk to get the authentic creamier taste.
Sugar
you can use white sugar or brown sugar. You will get a hint of caramelised taste, if using brown sugar. The amount of sugar depends on how much sweetened you like your kheer. You can totally skip the sugar and go the sugar freeway for health reasons. I do not like too much of sugar in my desserts so I add lesser amount of it.
Spices
add if you like it or you can totally skip any spice if you do not like it. My mother used to add only bay leaf while cooking kheer. The delicate flavour of bay leaf is not overpowering and do wonders with the flavour. Also, instead of using cardamom powder you can simply use green cardamom pods. Just open the pods slightly and add to the boiling milk. Just remove the pods when you are done cooking. You can skip nutmeg too.
Dry fruits and nuts
adding dry fruits is totally optional. If you do not like the taste of any specific dry fruit, you can leave it. If you want your nuts cooked in milk then you can add it when rice is almost cooked. if you enjoy the crunchy texture of nuts then just sprinkle it over your kheer after cooking. The nuts I like to add in my kheer are cashews, pistachios for the pleasant colour and little bit of almonds sliver.
Dry coconut
skip if you do not like it. But I would suggest to give it a try to get a refreshingly nutty and sweet taste in your kheer.
Saffron
Saffron brings its own enriching floral aroma to the kheer also imparting a dash of beautiful golden colour to your kheer. But you can skip it as it is optional.
You can use brown rice too. Soaking time will be increased. You will have to soak it for 5-6 hours at least. Cooking time will also increase. Increase the quantity of milk to 1 ½ litres. Use brown basmati rice for cooking your kheer.
Jaggery can be used instead of regular sugar for healthier option. It also modifies the colour and taste of kheer, giving it an earthy taste. Once your kheer is cooked, switch off the flame and keep it aside for 5-10 minutes. Let the kheer cool down a bit, then add jaggery powder and mix it well. Ensure there are no impurities in your jaggery powder. Never add jaggery while cooking kheer or when it is very hot, as it can split the milk.
You can add rose water or kewra water (screw pine water) to your kheer. It will elevate the aroma of your kheer. Just add a few drops of the essence of your choice once your kheer is cooked and mix it well.
You can also add condensed milk to your kheer to get the extra creamy and rich flavour. Just cook your rice in milk as mentioned in the instructions and add tin of condensed milk to it and mix it. Keep stirring frequently till kheer reaches desired consistency.
For a vegan version, use coconut milk or almond milk and cook as mentioned in the recipe. The taste will be soothing and satisfying.
Custard powder can also be added to your kheer. It will not only increase the smoothness but will also increase the thickness. I have tried it and it tastes yumm. Just add 1 tbsp of custard powder (I tried with vanilla flavoured) in ½ cup of milk at room temperature and once the rice is cooked add slowly to the kheer mixture while stirring continuously. The kheer mixture should not be too hot when adding custard mixture. As custard powder tend to thicken once cool, so stop cooking the kheer when it is not so thick.
Cream is also added sometimes while making kheer. Once kheer is almost cooked add 2 tbsp or more of cream and mix it well. Cook it for 5 minutes and enjoy the velvety texture of your kheer.
