Simple Dry Fruits Kheer
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Simple Dry Fruits Kheer

Kheer/ Indian Rice Pudding, is a savory dessert with with bits of crunchy raisons and nuts.
There are different versions of making Kheer. This is a very easy recipe with cashews, almonds and vanilla essence. It is essentially like Rice Pudding with a twist. This is a really easy recipe and does not demand much cooking skills.
I will be posting other versions of making Rice Pudding, so do make sure you drop by now and then;)
To make the Kheer more flavorful you can add cardamom, saffron strands, rose water and dry fruits of your choice. It can be eaten cold or hot, as a warm breakfast on a chilly morning or as a dessert after a nice meal.

dancing with sugar&spice

Ingredients

4-portion
  1. 1 litre milk whole (you could use skimmed but it is not that tasty)
  2. 1 small cup basmati rice
  3. 1 1/2 tsps vanilla essence (secret ingredient)
  4. 4 - 5 tbsps sugar or as required
  5. 2 - 3 tbsps brown sugar
  6. 10 - 15 almonds / badam , blanched and sliced
  7. 10 - 15 cashews /kaju
  8. 2 tbsps raisins
  9. 1/2 tsps cinnamon powder
  10. 1/4 cup cream

Method

35 mins
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    Soak the rice in enough water for 30 minutes.

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    Bring the milk to a boil in a pan, stirring occasionally so as to avoid the milk from burning. Drain the water from the soaked rice and add it to the simmering milk. Stir occasionally.

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    Cook the kheer on low flame for about 10-15 minutes, and keep stirring after every 2 to 3 minutes. You will see that the kheer has become thick. You can test it by letting the kheer fall from the stirring spoon.

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    Now add white sugar to the kheer and let it cook for another 3 to 4 minutes. Continue to stir often so that lumps are not formed. Simmer the milk and let the rice grains cook. The whole process of cooking the rice in the milk takes about approx. 30-35 minutes on a low flame.

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    Meanwhile dry roast almonds and cashews in pan both sides aprox. 5 minutes till slightly golden brown. Let cool.

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    Kheer would also thicken by now. Now add sliced nuts and brown sugar, cinnamon and vanilla essence. You will notice a color change. Cook for another 10 mins on medium low heat. The kheer would also thicken by then. Keep on scraping the sides and stirring.

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    Lastly add cream and stir well. The kheer is ready now. Garnish it with raisins, sliced almonds, pistachios, cashew nuts, dates or saffron. I used roasted almonds.

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    Serve the rice kheer hot or warm. This rice kheer stays good for 2 days in the refrigerator.

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