Quick & Creamy Rice Kheer (Indian Rice Pudding)

Step 1: Boil Milk

Heat 1 liter of full-fat milk in a thick-bottomed steel kadhai on medium-high heat until it comes to a rolling boil.

Step 2: Add Rice and Cook

Reduce the heat to low-medium. Add the 1/4 cup of pre-soaked and drained broken rice to the boiling milk. Stir continuously, scraping the sides of the kadhai to prevent the rice from sticking and to incorporate the malai (cream) back into the kheer. Cook for about 10 minutes until the rice is soft and easily mashed.

Step 3: Add Saffron and Cardamom

Add a pinch of saffron and 1/2 teaspoon of cardamom powder to the kheer. Mix well and continue stirring.

Step 4: Prepare Dry Fruits

Heat 1 teaspoon of ghee in a separate pan on low heat.

Step 5: Fry Almonds and Cashews

Add chopped almonds (15) and cashews (10-12) to the ghee and fry until they turn light brown.

Step 6: Fry Chironji and Raisins

Add chironji (1 tsp) and raisins (15-20) to the pan. Fry until the raisins puff up. Remove the fried dry fruits to a plate and set aside (reserving some for garnish).

Step 7: Make Cashew Paste

Take 15 cashews (previously soaked in hot water for 1 hour) and blend them with a little milk to form a smooth paste.

Step 8: Add Dry Fruits to Kheer

Once the rice in the kheer is soft, add the fried dry fruits (reserving some for garnish) to the kheer.

Step 9: Incorporate Cashew Paste

Add the prepared cashew paste to the kheer. Mix thoroughly and continue cooking on medium heat.

Step 10: Add Sweetener

Once the kheer starts to thicken, add 1/3 cup of desi khand (or your preferred sweetener like mishri or sugar). Mix well.

Step 11: Final Cooking

Continue cooking the kheer for another 5-7 minutes on medium heat, stirring continuously, as the sugar will release water and the kheer can stick to the bottom. Cook until the kheer reaches your desired thick and creamy consistency.

Step 12: Serve

Once the kheer is thick and creamy, turn off the gas. Serve the delicious kheer hot or chilled, garnished with the reserved dry fruits.

• Use broken rice (tukdi chawal) instead of basmati rice for better texture and quicker cooking.

• Soak rice for at least 30 minutes to reduce cooking time.

• Stir continuously to prevent rice from sticking to the bottom and to incorporate malai (cream) from the sides.

• Add sugar only after the rice is soft to ensure proper cooking of the rice.

• Frying dry fruits in ghee makes them crunchy and enhances their flavor.

• You can use regular sugar or mishri (rock sugar) instead of desi khand.

• Adjust the amount of dry fruits and saffron according to your preference.