Instant Rabri Kheer (No Khoya, No Condensed Milk)

Step 1: Prepare the Rice

Take 1/4 cup of Basmati rice (whole or broken). Wash the rice 2 to 3 times, then add enough water to cover and soak for approximately 2 hours.

Step 2: Boil the Milk

Pour 1.5 liters of full-fat milk into a large pan or kadhai. Place it on a slow flame to bring it to a boil.

Step 3: Crush the Rice

Once the rice has soaked for 2 hours, drain the water completely. Transfer the softened rice to a plate and coarsely crush it by hand. Do not grind it in a blender; the goal is a coarse, broken texture.

Step 4: Prepare the Rusk Mixture

Take 5 rusks and break them roughly into a grinder jug. Add 4 tablespoons of milk powder (such as Nido) and 1 cup of milk (or water) to the jug. Blend until you get a fine, smooth paste.

Step 5: Combine Ingredients in Milk

Once the milk comes to a boil, add the coarsely crushed rice. Immediately after, slowly pour in the blended rusk and milk powder mixture while continuously stirring the milk to prevent any lumps from forming.

Step 6: Cook the Kheer Base

Continue cooking the kheer on a medium-low flame, stirring occasionally, until it thickens and the rice becomes soft. This process will take some time, allowing the flavors to meld and the kheer to achieve a creamy consistency.

Step 7: Prepare the Caramel

In a separate pan, add 3/4 cup of sugar. Place the pan on a slow flame. Do not stir the sugar until it begins to melt and caramelize. Once caramelization starts, stir continuously to ensure even melting and prevent burning. Cook until all sugar crystals have dissolved and it forms a smooth, amber-colored caramel. Be careful not to overcook, as burnt caramel will give a bitter taste.

Step 8: Add Caramel to Kheer

Carefully pour the hot caramel into the kheer. The caramel may harden upon contact with the cooler kheer, but do not worry. Increase the flame to high and stir vigorously until the hardened caramel completely dissolves into the kheer. This step will give the kheer a beautiful golden color and a rich, deep flavor.

Step 9: Add Flavorings and Nuts

Once the kheer has thickened to your desired consistency (it will thicken further upon cooling), add 1/2 tablespoon of cardamom powder, 4 tablespoons of grated coconut, and 2 tablespoons of raisins. Stir well to combine. Finally, add a few drops of Kewra essence to enhance the aroma and taste. Cook for a few more minutes until bubbles start to appear, indicating the kheer is ready. Turn off the gas.

Step 10: Serve and Garnish

Pour the hot kheer into a serving bowl (an earthen pot is recommended for traditional presentation). Allow it to cool down to normal room temperature. Once cooled, garnish with chopped almonds and pistachios. Refrigerate the kheer for 4 to 5 hours until thoroughly chilled. Serve cold and enjoy your delicious Rabri Kheer.

• Do not grind the rice; crush it coarsely by hand for a better texture.

• When adding the rusk mixture to the milk, stir continuously to prevent lumps from forming.

• Caramelize the sugar on a slow flame and do not stir until it starts to melt. Once it begins to caramelize, stir continuously to prevent burning.

• Be very careful when adding hot caramel to the milk, as it is extremely hot and can splatter. The caramel will harden initially but will dissolve as you continue to cook and stir on high flame.

• Allow the kheer to cool to normal room temperature before refrigerating for best results.

• Instead of rusks, you can use 3 slices of bread (remove the crusts) for the thickening mixture.

• Adjust the amount of sugar according to your preference; use a full cup if you prefer a sweeter kheer.

• Use any nuts of your choice for garnishing, such as almonds, cashews, or walnuts.