Festivals are nothing without this heavenly good yummy KHEER!!
This Punjabi style kheer recipe is made with the sweetened milk along with rice, infused with cardamom for a couple of hours and the end result is just super delicious! Kheer is a year-round favorite but especially served on occasions like wedding, dinner parties, festivals and occasions. Try this simple yet super delicious recipe of Punjabi style rice kheer to make your loved ones happy!What is Punjabi style Kheer?
Kheer is a Queen of Desserts. It is a sweet milky sweet dish, to be eaten fondly hot or cold in all over Pakistan and India. Kheer is made with milk and rice, usually flavored with rose water and ground cardamom, decorated with chopped or ground almonds or pistachio nuts.
Kheer is a Pakistani/Indian rice pudding. This Punjabi style rice kheer recipe is made with the sweetened milk along with rice, infused with cardamom for a couple of hours and the end result is just super delicious!
How to Make your Simple Rice KHEER Recipe More Interesting!
Kheer is a year-round favorite that can be served topped with any number of things from chopped nuts like pistachios or almonds to spices such as cardamom and saffron(Zafran).
Gather your Ingredients:
You’ll need to gather all the ingredients for kheer before you start cooking. The recipe is fairly simple but you have to prepare your things ahead.
For this recipe, you will need milk, rice, sugar, dry nuts of your choice and cardamom. These are the basic ingredients of kheer however you can make additions to enhance the flavor of simple kheer recipe.
The additions may include condensed milk, khoya, fresh cream, rose water and saffron. By adding them your simple kheer will be more flavorful and interesting.
Punjabi Style Rice Kheer Recipe
Kheer is a sweet dish which is prepared in every home! Try this simple Punjabi style rice kheer today and serve chilled after lunch or dinner.
INGREDIENTS:
Milk - 2 Liters
Rice - 3/4 Cup (150 gm), soaked in water for 1 hour
Condensed milk - 1 small tin, (optional, but enhances the taste of your simple version of kheer)
khoya - 50 gm
Fresh Cream - 4 Tablespoons
Sugar - 1 Cup (200 gm)
Green Cardamom - powder 1 teaspoon
Nuts of your choice - like Almonds, pistachios, cashew nuts, raisins etc..
a pinch of Saffron
Rose water - 1 teaspoon
METHOD:
How to make your simple Kheer more interesting!
STEP#1: Prepare the pan and gather your ingredients
- Before you start cooking your kheer, wash and soak the rice if you don’t have already boiled rice.
- Prepare the saffron and raisins and nuts so that they’re ready to use as you cook. It’s important to do this before you begin cooking so that your kheer doesn’t burn while you mix the ingredients. It is a good practice believe me!
- Put the raisins in a little bit of water to puff them up.
- Grind the saffron and a pinch of sugar with a mortar and pestle. Set it to the side.
- Choose the right pan to cook your kheer. Make sure you are using a nonstick saucepan or a stainless steel heavy bottom saucepan to make your kheer just because the milk will inevitably catch at the bottom and the brown bits will peel off as you stir and distribute throughout the Kheer. That would not be good at all!
- Choose the serving dish or terracotta bowls in which you serve the kheer.
STEP#2: Start Cooking
- First, we are going to OVER-COOK the rice in boiling water for 10-12 minutes, until they get really soft and mushy.
- Next, strain the rice and with the back of a fork, mash it well until it resembles oatmeal.
- Next, heat up the milk in a stainless steel deep saucepan and let it come to a gentle boil.
- Now add cardamom powder and mix well.
- Next, add the rice and sugar. The rice will be clumpy but as it cooks, it will be broken down by the gentle spoon move. (If you like a smoother texture, you can grind the rice with little milk or water (we do this while making Firni, but here we are making Punjabi style kheer).
- Add your mixture of saffron and sugar to the milk.
- Now on very low heat, cook the Kheer for 3 hours. Make sure you stir every once in a while, else your kheer will be burnt at the bottom.
STEP#3: Stir the mixture frequently
You’ll need to make sure that you don’t leave the mixture in the pan at this point to keep it from burning. Keep stirring the pan until the mixture reaches a consistency that you wish.
Note: You should let the mixture thicken over the heat, but you can decide how thick it gets. Some people like their kheer thinner like a creamy soup while others like their kheer thick like oatmeal.
STEP#4: Add Nuts and remaining ingredients
- Once your kheer has reached the desired consistency, and the condensed milk and khoya. Cook for another 10 minutes.
- Drain the raisins and add them to the mixture followed by the nuts and rose water. Fold these ingredients into the mixture.
- You might want to taste the kheer at this point to see if it needs more sugar.
- Remove the pan from the heat and take out into the serving dish. Garnish with chopped nuts as you like.
0 Comments
Thank you so much for your valuable comment!