Kheer–Creamy Rice Elegance

Kheer–Creamy Rice Elegance



Kheer is known to be the divine food of the Brahmins and priests and the home of Kheer is in the state of Orissa, in the Jaganath Temple in Puri. Here according to records Kheer has been cooked everyday for thousands of years and served with pooris. All across South Asia Kheer is a delicacy and is an integral part of a menu during religious festivities and weddings. In the North Kheer is made with rice and milk boiled together, in the South, Payasam, made with vermicelli noodles and milk is eaten daily and offered to the Gods as one of their religious rituals. Every household has their own method of making this fine dessert but it basically boils down to cooking this with love and patience, an abundance of almonds and pistachios for a thick, creamy lip smacking Kheer.


Kheer- Creamy Rice Elegance
Serves 6
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  1. 1/2 cup water
  2. 9 cups milk, homogenized plus 2tbsp
  3. 1/2 cup rice, basmati
  4. 1 cup condensed milk
  5. 1/2 cup sugar, or to taste
  6. 6-8 green cardamom pods, bruised, seeds finely crushed
  7. 8-10 saffron strands
  8. 1/2 cup almonds, chopped fine
  9. 4 tbsp. pistachios, shelled, unsalted, chopped fine
  10. 2-3 silver foil sheets (optional)
  1. • Warm up 2 tablespoons of milk and infuse the saffron threads.
  2. • In a deep pan add the water and bring to a gentle boil on medium high heat.
  3. • Add the milk and cardamom seeds and rice, lower the heat and simmer the mixture for 1 hour, until the milk has boiled down, the rice is soft and the mixture has thickened. Stir constantly to prevent the milk from sticking to the pan.
  4. • Add the condensed milk, and saffron. Stir to mix well and simmer for another 15 minutes.
  5. • Stir in the sugar and almonds, mix well for 5 minutes until the sugar is dissolved.
  6. • Remove from heat and garnish with the pistachios and silver foil.
  7. • Serve warm or cold.
  1. • The amount of sugar can be adjusted to suit individual palates. Condensed milk is thick and sweet, hence taste for sweetness prior to adding the sugar
  2. • Grated carrots or lightly toasted thin vermicelli noodles can be used as an alternative to rice. A medley of chopped dried fruit and nuts can also be added to the kheer for added flavour.
  3. • Kheer can be made ahead and reheated in the microwave and garnished just before serving.
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Adapted from An Affair With Indian Cooking, The Khaanasutra of Indian Cuisine
Khaana Sutra

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