Kheer Recipe
If there’s one dessert that effortlessly unites all regions of India under its creamy, sweet umbrella, it’s Kheer. This traditional Indian rice pudding has graced festive feasts, religious offerings, and cozy family dinners for centuries. With its delicate aroma of cardamom, richness of milk, and the subtle sweetness of rice, Kheer is a timeless classic that brings comfort and celebration in every spoonful.
What is Kheer?
Is a South Asian dessert made by simmering rice, milk, and sugar together until the mixture thickens and turns creamy. It is often flavored with cardamom, saffron, and rose water, and garnished with nuts like almonds, cashews, and pistachios. The beauty lies in its simplicity and versatility—it can be customized with various ingredients like vermicelli (seviyan), sabudana (tapioca pearls), or even fruits.
History and Significance
Kheer, known as Payasam in South India and Payesh in Bengal, has deep roots in Indian culinary tradition. It is mentioned in ancient Indian texts and has been offered as prasadam (religious offering) in temples for centuries.
Ingredients
- 1/4 cup basmati rice (washed and soaked for 30 minutes)
- 1 liter full-fat milk
- 1/4 to 1/2 cup sugar (adjust to taste)
- 3-4 cardamom pods, crushed or 1/2 tsp ground cardamom
- A pinch of saffron strands (optional)
- 2 tablespoons chopped nuts (almonds, cashews, pistachios)
- 1 tablespoon raisins (optional)
- 1 teaspoon ghee (optional, for roasting the nuts)
How to Make Kheer
- Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil. Lower the heat and let it simmer.
- Add Rice: Drain the soaked rice and add it to the milk. Cook on low heat, stirring often, until the rice is soft and the milk thickens.
- Flavor It: Add sugar, cardamom, saffron, and stir well. Continue to cook until the Kheer reaches the desired consistency.
- Garnish: In a small pan, lightly roast the nuts and raisins in ghee.
- Serve: You can serve warm or chilled. The flavors intensify when it rests, making it perfect to prepare ahead.
Variations
- Seviyan (Vermicelli Pudding): Made with roasted vermicelli instead of rice.
- Sabudana : Tapioca pearls replace the rice, often made during fasting.
- Carrot or Lauki : Adds a nutritious twist with grated vegetables.
- Paneer : With crumbled paneer for a rich and creamy texture.
Tips
- Use full-fat milk for the creamiest texture.
- Stir frequently to avoid burning or sticking.
- Adjust the sweetness towards the end.
- Let it rest for at least 30 minutes before serving for enhanced flavor.
Kheer is more than just a dessert—it’s a dish that evokes nostalgia, warmth, and celebration. Whether you’re marking a festival, sharing a meal with loved ones, or simply craving something sweet and soothing, fits the bill every single time. So, grab a pot, some milk, and rice, and let the magic of this classic Indian dessert unfold in your kitchen!
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