KHEER. AN AMAZING RICE DESSERT. Creamy rich and thick rice dessert cooked thoroughly in milk until soft and mushy and then mixed with jaggery and dry nuts. Full step-by-step directions for the recipe along with images given in the section below. This dessert is prepared using full cream milk, small grain rice, jaggery, some sugar, and dry nuts of choice. The texture is a creamy and thick consistency and the amazing sweetness of jaggery makes it so delicious. A perfect after-meal dessert to fulfill the sweet cravings. Find more delicious dessert recipes in this Blog. Cakes, Cookies, Dairy, Vegetarian recipes, Non-Vegetarian recipes, Ice-creams, etc
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Ingredients required to prepare KHEER are as follows
- Rice 1/2 cup ( small grain rice )
- Milk 5 and a half cups ( full cream milk)
- Jaggery powdered form 3/4 cup
- Sugar 3 tablespoons
- Cashews hand crushed 3 tablespoons
- Raisins 15 to 20 or as required
- Some Pistachios hand crushed to garnish
- Some Almond Flakes to garnish
Cook Time:
1 hour approx…
Directions to prepare KHEER. An amazing dessert
Preparing the KHEER
Try using a thick bottomed pan to avoid sticking. Add 5 cups of full cream milk and let it boil. Once boiled continue to simmer and cook on low flame for 10 minutes by stirring continuously. Then add washed and cleaned rice gradually into it and stir and cook it thoroughly until soft and completely cooked. This is a time taking process but it’s worth trying it I must say.
Important thing is to keep stirring and scratching at the bottom of the pan to avoid sticking throughout the process. This is the only hard part to do. Since the milk starts to get thicker in consistency when cooked further and further, the more stirring and scratching technique helps to get a perfect KHEER without getting it burnt at the bottom. At any place during cooking this if you find the consistency is too thick to stir then make sure to add more milk and then continue to cook it further until the rice is done.
Quality of Rice for Preparing Kheer
Every Rice quality is different. While preparing Kheer with jaggery use small grain rice or broken rice. Also, avoid using sticky rice to prepare kheer with jaggery. And make sure to cook it thoroughly with milk until soft.
Jaggery used for this recipe
Add jaggery 3/4 cup powdered form once the rice is cooked or at least 95 % cooked. Add 1/2 cup of more milk or as required to adjust the consistency of the KHEER.
Along with jaggery add 3 tablespoons of sugar into it and mix but this is optional.
Adding dry-nuts
Use some hand-crushed cashews because this tastes better than the whole cashews in it. Soak some raisins in water for 15 to 20 minutes before adding to the KHEER because this makes the raisins softer and the texture feels perfect along with the creamy delicious KHEER and it tastes better.
Garnishing:
Garnishing could be done by using any of the dry nuts of choice whether crushed or sliced, all looks great.
What is KHEER?
Other names for Kheer are payasa, payasam or phirni is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, although rice may be substituted with one of the following: bulgar wheat, millet, tapioca, vermicelli, or sweet corn.
WIKEPIDEA
- Type: Pudding / dessert
- Other Name: Payasam, payesh, rice dessert
- Calories (per serving): 249 kcal kcalPlace of origin: India
- Serving temperature Hot or cold
- Main ingredients: Rice, Milk, jaggery, sugar, dry nuts
★★★★★ If you have made this KHEER recipe, I would love to hear about it in the comments below.
THANKS SO MUCH for following and being part of the GreatFoodIdeas community where you will find Simple & Tasty Family-Friendly Recipes with an Indian Twist.
Step by step method along with images shown below
Boiling the Milk
Boil 5 cups of full cream milk in a thick bottomed pan.
Once boiled continue heating and boiling the milk in low flame for 10 minutes by continues stirring it.
Adding the rice
Add washed and cleaned rice preferably small grain rice nicely under running water. Then strain and add into the milk gradually in portions and mix
Once all the rice is added keep stirring occasionally and cook the rice at lowest flame to avoid burning at the bottom
As you can see that the rice is being thoroughly cooked in milk the texture changes slowly and the grans becomes softer and softer
Once the rice is being cooked for long time by continuous stirring for around 30 minutes now the consistency gets thicker and the rice gets cooked almost 95 percent. At this point add Jaggery into it.
Adding Jaggery
Add Jiggery gradually into it and mix. I have used good quality jaggery powder. But if this is not available to you then you may also use the jaggery chunks that needed to be melted and then strained before adding them into the milk.
Add in portions and mix so that no lumps forms
Make sure to scrape from the bottom and the sides especially at this point of cooking because the consistency is thicker and they might get burnt
Adding extra milk and sugar
Well at this point I have added 1/2 cup of extra milk because this will help it cook further easily along with the jaggery
Also along with the milk added 3 tablespoons of sugar but this is optional you may just add enough jaggery for the sweetness without adding sugar, there should not be any difference in taste.
Dry nuts being added
Add 3 tablespoons of hand crushed cashews
Mix and cook few more minutes
Keeping the flame low is very important as the kheer is very thick and creamy.
Once you feel the rice is completely cooked and mushy. Stop cooking immediately and transfer into another bowl.
End of the recipe
At the end add some soaked raisins. The raisins must be soaked in water for about 15 to 20 minutes.
Mix
Serving Tips
Garnish with Pistachios crushed, Some almond flakes or any dry nuts of choice.
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