Two Ingredient Indian Kheer Recipes

KHEER RECIPE, HOW TO MAKE RICE KHEER

Steps:

• Wash rice a few times & drain completely. Chop the nuts & set aside.
• Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
• Then pour milk & bring to a boil.
• Keep stirring the milk often to prevent the fats getting stuck to the bottom.
• Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
• Keep stirring often to prevent the milk getting scorched at the bottom.
• Stir in the sugar and continue to cook until the rice kheer turns thick.
• Keep stirring often in between to prevent burning.
• Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
• Turn off when the rice kheer reaches a desired consistency, slightly runny.
• Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
• Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
• Then add raisins and stir until they turn plump. Remove them and set aside.
• Press the saute button.
• Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
• Pour ¼ cup water to avoid burning and then pour milk.
• Then add rice & sugar to the inner pot of Instant pot.
• Mix all of them together. Secure the lid of the instant pot.
• Position the steam release handle to sealing. Next press the porridge button.
• Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
• When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
• Rice kheer will be runny at this stage. Give a good stir.
• For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
• Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.

KHEER RECIPE | RICE KHEER

Steps:

• Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
• Then soak the rice in enough water for 15 to 20 mins.
• Blanching almonds - heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step.
• Meanwhile, when the rice grains are soaking, take whole or full fat milk in a heavy wide pan or saucepan or kadai.
• Keep the pan on a low to medium-low heat. Stir at intervals so that the milk does not stick at the bottom of the pan.
• Let the milk come to a boil.
• Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
• After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
• Simmer and cook rice on a low heat. No need to cover the pan when the rice is cooking.
• Cook the rice grains till they are 50% done or half-cooked.
• Then add sugar. You can add more or less sugar according to your preferences. Mix the sugar in the milk with a spoon.
• Continue to cook rice on a low to medium-low heat. Do stir at intervals. Simmer till the rice is almost cooked.
• Then add ½ teaspoon cardamom powder. Add blanched and peeled sliced almonds and chopped cashews and sliced pistachios. Mix well.
• Then add the saffron infused milk.
• Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
• Switch off the heat when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
• Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water to the kheer.
• Pour the kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 says.
• You can enjoy it cold or warm it before serving. If the kheer has become very thick then add a splash of milk and reheat it until warm.

KHEER

Steps:

• Rinse the rice until the water becomes clear.
• Then soak the rice in a large quantity of cold water for 30 minutes.
• Once 30 minutes have elapsed, drain the rice using a strainer and set aside.
• Heat a heavy-bottomed, non-stick coated saucepan over medium heat. Add the ghee, then add the soaked and drained rice.
• Add the cardamom.
• Stir with a wooden spoon for 2 minutes, stirring constantly until the aromas are released.
• Then add the milk, the saffron pistils and their infusion, and mix well.
• Set the heat to medium-high, then, as soon as it starts to boil again, lower the heat and leave the kheer to cook over a low heat for about 25 minutes, stirring every 2 minutes or so.
• The milk will reduce considerably after 25 minutes and the kheer will be thick. For an even thicker kheer, cook an additional 10 to 15 minutes at this stage. The kheer will continue to thicken as it cools.

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

TWO-INGREDIENT NAAN

Steps:

• Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
• Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
• Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

WORLD'S SWEETEST KHEER

Steps:

• Boil rice in a pot of water. Do not drain.
• Boil milk in another pot. Drain the excess water from the rice and add it to the boiled milk. Fold in the dry fruits.
• Allow to cool. Add sugar and mix well.
• Heat ghee in a small pan. Add cardamoms and allow to cook in the ghee for 20-30 seconds. Remove from heat.
• Pour in a tadka prepared of ghee with cardamoms.
• Serve hot/chilled.
• Enjoy!