Name: Perfect Kheer - Indian Dessert
Prep time: 210 min
Cook time: 50 min
Total time: 260 min
Yield: 8 People
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 4 liters Whole milk; 1/2 cup Almonds (for paste); 1/4 cup Almonds (for garnish); 1/4 cup Cashews; 1/2 cup Khoya (shredded); 1 tsp Cardamom powder; 1/4 tsp Saffron; 1 can (14 oz) Condensed milk; 1/2 cup Dry shredded coconut; 1/4 cup Chironji; 1 cup Sugar

Ready in

260 mins

Cuisine

Indian · North Indian

Prep Time

210 min

Cook Time

50 min

Serving

8 People

Calories / Serving

~820 kcal

Recipe Summary

This recipe guides you through making a rich and creamy Kheer, a traditional Indian rice pudding. It involves soaking and grinding basmati rice, boiling milk, and incorporating aromatic spices, nuts, and condensed milk for a delightful dessert.

Adjust servings

Tap an ingredient to mark it ready0 of 12 ready

All Ingredients - Main Ingredients

Basmati rice 1 cup
Whole milk 4 liters
Almonds (for paste) 1/2 cup
Almonds (for garnish) 1/4 cup
Cashews 1/4 cup
Khoya (shredded) 1/2 cup
Cardamom powder 1 tsp
Saffron 1/4 tsp
Condensed milk 1 can (14 oz)
Dry shredded coconut 1/2 cup
Chironji 1/4 cup
Sugar 1 cup

Tools You'll Need

Pressure cooker
Pot
Blender
Food processor
Grater
Bowl

⚠ Contains Allergens

DairyNuts

Step-by-Step Instructions

Step 1: Soak Basmati Rice

Soak 1 cup of basmati rice in water for a few hours. After soaking, drain the water and let the rice dry for some time before grinding.

Step 2: Soak Almonds

Soak almonds in water for a few hours to make them easier to peel and cut. You will need 1/2 cup for paste and 1/4 cup for garnish.

Step 3: Boil Milk

Pour 4 liters of whole milk into an Instant Pot (or a heavy-bottomed pot) and bring it to a boil.

Step 4: Grind Rice

Once the rice is dry, grind it into a coarse powder using a blender or food processor.

Step 5: Add Ground Rice to Milk

Carefully add the ground rice to the boiled milk in the pot.

Step 6: Stir Continuously

Keep stirring the milk and rice mixture continuously to prevent sticking and ensure even cooking.

Step 7: Add Cardamom Powder

Add 1 teaspoon of cardamom powder to the Kheer and mix it in well.

Step 8: Add Saffron

Add 1/4 teaspoon of saffron strands to the Kheer and mix until the color starts to infuse.

Step 9: Shred Khoya

Shred 1/2 cup of khoya into small pieces using a grater.

Step 10: Add Shredded Khoya

Add the shredded khoya to the Kheer and continue stirring until it dissolves and blends in.

Step 11: Add Condensed Milk

Pour one 14 oz can of condensed milk into the pot and stir thoroughly to combine.

Step 12: Prepare Almond Paste

Peel the soaked almonds (1/2 cup) and grind them into a smooth paste with a little water if needed.

Step 13: Add Almond Paste

Add the almond paste to the Kheer and mix well.

Step 14: Add Coconut, Chironji, Almonds, and Cashews

Add 1/2 cup of dry shredded coconut, 1/4 cup of chironji, and the chopped almonds (1/4 cup) and cashews (1/4 cup) to the Kheer. Stir to distribute evenly.

Step 15: Add Sugar

Add 1 cup of sugar to the Kheer. Continue stirring until the sugar dissolves completely and the Kheer reaches your desired consistency.

Step 16: Cool and Serve

The Kheer is now ready. Let it cool down to room temperature, then transfer it to a serving bowl. Garnish with additional chopped almonds and chironji if desired. Refrigerate for a few hours before serving chilled.

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