Kheer Khazana: A Royal Rice Pudding Recipe Fit for a Maharaja (or You!)
Namaste Dosto! Sat Sri Akal! Kem Chho! Vanakkam!
Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to whip up another storm of flavour! Today, we’re diving deep into a classic Indian dessert, a dish that whispers of celebrations, family gatherings, and pure, unadulterated comfort: Kheer!
Think of Kheer as India’s answer to rice pudding, but oh-so-much more. This creamy, dreamy concoction is a staple during Diwali, Eid, weddings, birthdays, and pretty much any occasion where joy needs a sweet boost. It’s especially comforting during the cooler months, like right after the vibrant colours of Holi fade and we crave something warm and soothing.
A Spoonful of History
Kheer isn’t some newfangled invention. Oh no, this beauty has been around for centuries! Its roots can be traced back to ancient India, where rice and milk were considered sacred and auspicious. Over time, different regions added their own twists, resulting in the diverse range of Kheer recipes we see today.
Ready to Get Cooking?
Preparation Time: 15 minutes
Cooking Time: 45 minutes
What You’ll Need (Ingredients Ka Khazana)
- 1/2 cup Basmati Chawal (Basmati Rice), rinsed well
- 1 litre Full Cream Doodh (Full Cream Milk)
- 1/2 cup Cheeni (Sugar), adjust to taste
- 1/4 cup Kaju (Cashews), chopped
- 1/4 cup Badam (Almonds), chopped
- 2 tablespoons Pista (Pistachios), chopped
- 1/4 cup Kishmish (Raisins)
- 1 teaspoon Elaichi Powder (Cardamom Powder)
- Few strands of Kesar (Saffron), soaked in 2 tablespoons of warm milk (optional, but adds a lovely colour and aroma)
- 1 tablespoon Ghee (Clarified Butter)
Let’s Make Some Magic (Cooking Instructions)
- The Sizzling Start: In a heavy-bottomed pot, melt the ghee over medium heat. Add the rinsed basmati rice and sauté for 2-3 minutes until it turns slightly fragrant. This little step adds a wonderful nutty flavour.
- Milky Way Galaxy: Pour in the full cream milk and bring it to a boil, stirring occasionally to prevent sticking.
- Gentle Simmer: Once boiling, reduce the heat to low and let the kheer simmer gently, stirring every 5-10 minutes. This is where the magic happens. The rice will slowly cook and release its starch, thickening the milk into a creamy delight.
- Sweet Surrender: After about 30-35 minutes, when the rice is cooked and the kheer has thickened, add the sugar. Stir well until the sugar dissolves completely.
- Nutty Nirvana: Now, it’s time to add the chopped cashews, almonds, pistachios, and raisins. Stir them in gently.
- Aromatic Bliss: Add the cardamom powder and saffron-infused milk (if using). Give it a final stir.
- Simmer & Serve: Let the kheer simmer for another 5-10 minutes, allowing all the flavours to meld together beautifully. The kheer should have a thick, creamy consistency.
- Cool & Enjoy: Remove from heat and let the kheer cool slightly before serving. It tastes delicious warm or chilled!
Chef Curry’s Tips for Kheer Perfection
- Patience is Key: Don’t rush the simmering process. Slow cooking is what gives kheer its signature creamy texture.
- Stirring is Essential: Regular stirring prevents the milk from sticking to the bottom of the pot and burning.
- Adjust Sweetness: Taste the kheer before adding all the sugar. You can always add more if needed.
- Nutty Variations: Feel free to experiment with different nuts and dried fruits like walnuts, dates, or dried cranberries.
Kheer Your Way: Cooking Method Options
- Gas Stove: Follow the instructions above.
- Induction Stove: Use similar heat settings as you would on a gas stove.
- Pressure Cooker: Not recommended for Kheer as it can burn easily and the slow simmering is crucial for the texture.
- Oven: Bake in a preheated oven at 300°F (150°C) for about 1-1.5 hours, stirring occasionally.
- Microwave: Not recommended as it is difficult to control the cooking and can easily overflow.
- Slow Cooker/Crockpot: Cook on low for 4-6 hours, stirring occasionally.
- Air Fryer: Not recommended for Kheer
Nutritional Nuggets (Approximate Values per Serving)
- Calories: 250-300
- Protein: 8-10g
- Fat: 12-15g
- Carbohydrates: 30-35g
Note: Nutritional values may vary depending on the specific ingredients and quantities used.
Serving Suggestions: A Royal Treat
- Serve warm or chilled, garnished with extra chopped nuts and saffron strands.
- Pair it with a side of poori or paratha for a truly indulgent meal.
- Add a scoop of vanilla ice cream for an extra decadent dessert.
Your Kheer Adventure Awaits!
So there you have it, folks! My simple yet delicious recipe for Kheer with Dry Fruits. I urge you to try this recipe at home. Gather your ingredients, put on some music, and let the aroma of cardamom and saffron fill your kitchen. Share the delicious results with your friends and family. After all, food is best enjoyed when shared with loved ones.
Happy Cooking!
Chef Curry Do’pyaza, signing off!