Kheer Shake: A Sweet Lassi Twist That Will Make You Say “Wah!”

Namaste Doston! And a warm, hearty kem cho to my Gujarati friends! Chef Curry Do’pyaza here, ready to spice up your life – this time, with something deliciously sweet!

Today, we’re ditching the usual and diving headfirst into a creamy, dreamy concoction: the Kheer Shake! Think of it as kheer’s cooler, hipper cousin, perfect for beating the summer heat or adding a festive touch to any celebration.

When to Whip Up This Sweet Treat:

Kheer, in its classic form, is a staple at Indian festivals like Diwali, Eid, and Raksha Bandhan. It’s also a must-have at weddings and birth celebrations. This Kheer Shake takes that festive spirit and makes it an everyday indulgence. It’s fantastic for those hot summer afternoons, a quick dessert after dinner, or even a special treat for the kids (and the adults who are kids at heart!).

A Little History Lesson (Without the Homework!):

Kheer, or Payasam as it’s known down south, has been around for centuries. It’s mentioned in ancient Ayurvedic texts and has been a part of Indian culinary heritage for ages. It’s a simple dish, made with rice, milk, and sugar, but its variations are endless. This Kheer Shake is my modern twist on this classic, taking all the deliciousness of kheer and turning it into a refreshing drink.

Let’s Get Cooking!

Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients You’ll Need (The Samagri):

1/2 cup Chawal (Basmati Rice) – The fragrant kind!
4 cups Doodh (Full-Fat Milk) – For that creamy goodness.
1/2 cup Cheeni (Sugar) – Adjust to your liking, meetha lovers!
1/4 teaspoon Elaichi Powder (Cardamom Powder) – A pinch of magic.
A pinch of Kesar (Saffron Strands) – For color and aroma, soaked in 2 tablespoons of warm milk.
2 tablespoons Badam (Almonds), chopped – For that nutty crunch.
2 tablespoons Pista (Pistachios), chopped – Adds a lovely green hue.
Ice cubes – As needed

Step-by-Step Instructions (The Vidhi):

Wash the Rice: Gently rinse the chawal under cold water until the water runs clear. This gets rid of extra starch.
Cook the Rice: In a heavy-bottomed pot, add the rinsed rice and milk. Bring it to a boil over medium heat, stirring occasionally to prevent sticking.
Simmer and Stir: Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, stirring frequently. The rice should be soft and the milk should have thickened slightly.
Sweeten the Deal: Add the cheeni and elaichi powder. Stir well until the sugar is completely dissolved.
Saffron Magic: Stir in the saffron strands soaked in milk. Watch as the kheer turns a beautiful golden color!
Cool it Down: Remove the kheer from the heat and let it cool completely. This is important!
Blend it Up: Once cooled, transfer the kheer to a blender. Add a handful of ice cubes and blend until smooth and creamy.
Add the Crunch: Stir in the chopped badam and pista.
Serve and Enjoy: Pour the Kheer Shake into glasses and garnish with a few extra nuts.

Chef Curry’s Top Tips for a Perfect Kheer Shake:

Use full-fat milk: It makes the kheer extra creamy and rich.
Don’t skip the stirring: Stirring prevents the rice from sticking to the bottom of the pot and burning.
Let it cool completely: This is crucial for achieving the right consistency in the shake.
Adjust the sweetness: Taste the kheer before blending and add more sugar if needed.

Different Ways to Cook Your Kheer (Because We All Have Different Kitchens!):

Gas Stove: Follow the instructions above!
Induction Stove: Works just like a gas stove, adjust the heat settings accordingly.
Pressure Cooker: Add the rice, milk, and sugar to the pressure cooker. Cook for 2 whistles on medium heat. Let the pressure release naturally before opening. Stir in the cardamom and saffron.
Slow Cooker/Crockpot: Combine all ingredients in the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. Stir occasionally.
Microwave: This method is not recommended as it’s difficult to control the cooking and prevent boil-overs.

Nutritional Information (Approximate):

Calories: 250-300 per serving (depending on the amount of sugar)
Protein: 8-10 grams
Carbohydrates: 40-50 grams
Fat: 8-10 grams

Serving Suggestions (The Peshkash):

Serve chilled in tall glasses.
Garnish with chopped nuts, saffron strands, or a sprinkle of cardamom powder.
Add a scoop of vanilla ice cream for an extra decadent treat.
Pair it with a plate of spicy samosas for a delightful contrast of flavors.

A Humble Request (The Arz):

So there you have it, folks! My take on the classic Kheer Shake. I urge you to try this recipe at home. It is simple, delicious, and a guaranteed crowd-pleaser. Share the joy with your friends and family – because food is always better when shared!

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza