Rabdi Kheer (Instant Rice Kheer) – New Surprise Way

Step 1: Boil Milk

Pour 2 liters of milk into a large heavy-bottomed pan. Stir well and bring the milk to a boil over medium heat.

Step 2: Prepare Rice Paste

Take half a cup of basmati rice that has been soaked for 30 minutes. Drain the water completely and transfer the rice to a blender. Grind it into a coarse paste without adding any water.

Step 3: Add Rice to Milk

Add the coarse rice paste to the boiling milk and mix well to prevent lumps. Continue stirring.

Step 4: Add Saffron and Cook

Add a few strands of saffron to the milk and rice mixture. Mix well. Continue to boil for 5 minutes, stirring occasionally, until the rice is cooked through and the milk thickens. Scrape down the sides of the pan to incorporate the malai (cream) that forms.

Step 5: Add Condensed Milk

Pour in half a cup of condensed milk and mix thoroughly. Continue cooking for a few more minutes until the kheer achieves a creamy texture.

Step 6: Caramelize Sugar

In a separate small pan, add half a cup of sugar. Stir continuously on a low flame until the sugar dissolves completely and changes to a golden-brown color, forming a smooth caramel.

Step 7: Combine Caramel with Kheer

Carefully pour the caramelized sugar into the kheer. Mix well until the caramel is fully combined and the kheer has a uniform, rich color and perfect texture.

Step 8: Add Flavorings and Nuts

Stir in half a teaspoon of cardamom powder and 2 tablespoons of chopped cashews. Mix everything together.

Step 9: Serve Chilled

Transfer the Rabdi Kheer to a serving bowl. Let it cool down, then chill in the refrigerator. Serve chilled, garnished with pheni (vermicelli), pistachios, and almonds.

• Soaking basmati rice for 30 minutes helps it cook faster and blend into a smoother, yet coarse, paste.

• Continuously stir the milk while boiling to prevent it from sticking to the bottom and to encourage the formation of malai (cream) on the sides, which adds to the richness.

• When caramelizing sugar, keep the flame low and stir constantly to prevent burning and ensure an even golden-brown color.

• Serve the Rabdi Kheer well chilled for the best taste and texture.

• Add a few drops of rose water or kewra essence for an enhanced floral aroma.

• Incorporate other chopped dry fruits like dates or figs for added texture and sweetness.

• For a richer taste, use full-fat milk and increase the amount of condensed milk slightly.