Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Kheer

Traditional Recipe 4: Kheer recipe

🧺 Ingredients

• Basmati rice: 80g
• Whole milk: 1000ml
• Condensed milk: 150ml
• Desi ghee: 60ml
• Dry fruits (chopped): 60g (almonds 25g, cashews 20g, raisins 15g)
• Cardamom (green, crushed): 3g
• Nutmeg (grated): pinch
• Saffron strands: 8-10
• Sugar: 60g

👩‍🍳 How to make Kheer

1. Wash basmati rice (80g) gently under cold water until water runs clear. Soak in water for 15 minutes, then drain.
2. Heat ghee (60ml) in a large, heavy-bottomed pan over medium heat (170°C). Add chopped dry fruits, fry for 2-3 minutes until golden. Remove and reserve for garnish.
3. In same pan, add drained rice, stir gently for 1-2 minutes to coat with ghee.
4. Pour whole milk (1000ml) into the pan, stir well. Bring to a boil over high heat (200°C), stirring occasionally.
5. Once boiling, reduce heat to medium (160°C) and let rice simmer gently, stirring frequently, for 20-25 minutes.
6. Rice should become very soft and break apart. Milk should reduce to about 1/3 of original volume and become creamy.
7. Visual cue: The kheer should have a pouring consistency, not too thick. If rice grains are completely dissolved, perfect consistency.
8. Add condensed milk (150ml) and sugar (60g), stir well. Simmer for 2-3 more minutes.
9. Crush saffron strands and add to the kheer along with crushed cardamom (3g) and grated nutmeg (pinch). Stir well.
10. Reduce heat to very low (120°C) and cook for another 1-2 minutes.
11. Remove from heat. Kheer should coat the back of a spoon.
12. Serve warm or chilled. Kheer tastes better when chilled for 2-3 hours.

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