Worlds Sweetest Kheer Recipes

KHEER - THE WORLD'S YUMMIEST ONE!

Steps:

• Wash the rice in 2-3 changes of water.
• Drain and keep aside.
• Now pour the fresh milk into a large pot.
• Bring to a boil.
• Add rice.
• Cook on slow fire for 10-15 minutes, stirring occasionally.
• Bring to a boil twice again.
• Stir constantly.
• Lower flame and check if the rice is soft.
• Stir in cardamom powder.
• Add the milkmaid (make sure that the flame is low).
• Cook for another 5-7 minutes, stirring constantly.
• Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
• Remove from flame.
• Transfer kheer into a large serving bowl.
• Garnish with chopped nuts.
• Do NOT cover the bowl.
• Allow the kheer to cool down to room temperature.
• Cover.
• Refrigerate.
• Serve cold, or rather, like mom says,"Dig in"!

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

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!