Saucepan@saucepan · Shared this recipeFollowIndian · dessertKheerThis is a classic Indian rice kheer made with milk, rice, sugar, cardamom, and nuts, cooked slowly on the stove or in an Instant Pot.total55 minprep10 mincook45 minservings4Original recipe on indianhealthyrecipes.comKeep this recipeAdd a copy of Kheer to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 cup whole milk/ full fat ), 1 liter, (for instant pot 2½ cups milk, refer notes0.25 cup water ), (optional or use 1 tsp ghee to grease the pot, prevents burning0.25 cup rice ), 50 grams, (basmati or any rice, or use ⅓ cup to cut down the cook time4 tbsp organic sugar ), 50 to 65 grams, (4 tbsps for moderate sweetness0.5 tsp cardamom powder ), (or about 2 to 3 pods powdered0.25 cup unsalted nuts, - cashews, pistachios - roughly chopped or use silvered almonds2 tbsp sweet raisins ), (optional1 tbsp ghee, optional to fry nuts & raisins1 pinch saffron, or 1 tsp edible rose water or few drops of kewra waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the rice a few times and drain completely.2Step 2: If using water, pour it along with milk into a heavy-bottomed pot or Dutch oven. Bring to a boil over medium heat, then stir in the rice.3Step 3: Cook on medium-low heat until the rice is soft, fully cooked, and lightly mushy, about 25 to 30 minutes. Stir every 3 minutes to prevent scorching at the bottom.4Step 4: Stir in the sugar and continue cooking until the kheer thickens slightly but is still flowy, about 10 minutes. It will thicken further upon cooling.5Step 5: Taste and add more sugar if desired, simmering for an additional 5 minutes if you do. Stir in cardamom powder, saffron (optional), rose water, and chopped nuts.6Step 6: Optional: Heat ghee in a small pan and fry the nuts until light golden. Add raisins and fry until plump. Pour over the kheer.7Step 7: For Instant Pot: Press the sauté button. Optionally, add ghee to the inner pot and fry cashews until golden, then add raisins and fry for 30 seconds. Remove to a plate.8Step 8: Pour water (to avoid burning) and milk into the pot. Stir in rice and sugar. Secure the lid, set the steam release handle to sealing, and press the porridge button.9Step 9: Set the timer to 18 minutes. When done, press cancel and switch off. Allow pressure to release naturally.10Step 10: When the float valve drops, open the lid and stir in cardamom powder and rose water.11Step 11: The kheer will be runny at this stage; for thicker consistency, cook on sauté mode for a few minutes until thick. It will thicken more after cooling.12Step 12: Transfer to serving bowls and garnish with nuts and raisins. Chill and serve if desired.getsaucepan.com/r/6927b2e9-1e2d-493e-b49a-e66c42038dfb · Original: https://www.indianhealthyrecipes.com/rice-kheer-recipe-chawal-ki-kheer/
