Kheer – Rice Pudding
Kheer is a deliciously easy to make dessert with sweet outcome. Also known as phirni, it has many variations, but the most common kheer is the one made with rice, milk and sugar. A dessert which is practically fat –free with no butter or ghee involved with simple ingredients is a popular Indian dessert!
Author: Admin
Cuisine: Indian
Recipe type: Dessert
Serves: 10
Prep time:
Total time:
Ingredients
- 1 1⁄4 l milk
- 1 1⁄2 c rice
- 1 c sugar
- 1⁄2 c condensed milk
- 3 cardamoms
- 15 pistachios
- 12 raisins
- 1 dr kewra water
- 1 dr rose essence
- 2 T slivered almonds
Instructions
- Wash uncooked rice and air dry. Grind the rice to a course powder in a food processor or blender. Next take a large thick bottomed or copper bottomed pot and warm the milk, add the course rice granules to the milk. Keep stirring so that the rice gets cooked and doesn’t settle in the base and burn. Add the condensed milk and sugar to it and keep stirring. Lastly add the coarsely crushed pistachios, slivered almonds and raisins and let cook.
- When it achieves a good consistency, add a drop of rose and ‘kewra’ essence and powdered cardamom seeds removed from the pods. Let it cool and garnish with more slivered almonds and pistachios.
Notes
Kewra- Kewra water is extracted from the flower of the screw pine tree of the species Pandanus odoratissimus. It’s often grown in south East Asia, India, and even in Hawaii! Kewra water is a delicate sweet flavor used to flavor Indian desserts like gulab jamun, rasgullah, kheer etc.
When you add essence make sure you add only a drop, adding more will overpower the recipe for not a tasteful outcome.
Serving Size
Serving size: 10
