- ¼ cup rice
- 1 litre milk
- ½ teaspoon ghee/clarified butter
- 2 tablespoons almonds
- 1 teaspoon chironji
- 1 teaspoon pistachios
- 2 tablespoons cashews
- 2 tablespoons raisins
- ½ cup sugar
- ½ teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Wash and clean the rice with water and let it soak for 15-30 minutes.
- Now transfer the rice in a mixer grinder and grind for 2-3 seconds, once done it will get a coarse texture. Do not add water while grinding as it might turn into a fine paste.
- To prepare the kheer in a heavy bottom pan or a kadai add milk and bring it to a boil.
- Now add the rice and keep stirring for couple of minutes or the rice might stick to the bottom of the pan. Cook for 7-8 minutes or until the rice are soft and perfectly cooked.
- Further add sugar and cook for another 3-4 minutes.
- While the kheer is cooking, in a pan add ghee and roast all the chopped dried fruits for couple of minutes.
- Now add the roasted nuts and cardamom powder in the kheer and mix well. Thick and creamy kheer is ready.
- Serve immediately or let it cool down in the refrigerator for an hour and then serve cold.
- Use full fat milk for a thick and creamy kheer
- Make sure the rice gets a coarse texture after grinding. Do not grind into a fine paste.
- You can use tukda rice for this recipe and skip the grinding process.
- Do not over cook the kheer as it will thicken after cooling down.