Kheer is a rice pudding. It is a very common sweet dish in Pakistan and India. kheer is made in almost every home and is equally liked by members of all age groups. It is a perfect dessert when someone craves something sweet. kheer is made in usual diners or in special occasions. This recipe of kheer is very easy. It requires only three basic ingredients milk, rice and sugar. There are many varieties of kheer but this recipe of kheer is solely made with simple ingredients. You can add nuts to it but its totally choice based.
The work kheer originates from a Sanskrit word that means milk. Milk is the major ingredient in rice kheer.
Nutrients in Rice Kheer
| Calories | 235 cal |
| Carbohydrates | 30.6g |
| Fats | 8.1g |
| Proteins | 5.9g |
| Fiber | 0.5g |
These values are approximate calculations that vary with ingredients.
Flavoring the kheer
Cardamom:
It is must in deserts to give aromatic flavor and aroma to a dessert
Saffron:
It is totally choice based to add a few strands of saffron in kheer while cooking.
Nuts:
Add almonds, cashews, and pistachios to enhance the deliciousness of the Kheer
Kewra essence:
It is a personal choice to add kewra water in sweet dishes.
Serving of Rice Kheer
Some people like cold kheer while some people like hot kheer. It is also a person’s choice. If you want to eat cold kheer put it in refrigerator for 3-4 hours and then enjoy yummy kheer.
FAQs
How long can you keep Kheer in the fridge?
Kheer is stored in fridge for upto 3 days
Can I substitute sugar with artificial sweetener?
Yes, you can replace sugar with artificial sweeteners but their quantity should be used adequately.
Can I use Jaggery to make rice kheer?
Yes, you can use jaggery to make rice kheer but stir continuously while cooking so it does not stick to the bottom of pan.
Ingredients
Instructions
- Soak rice 30 min before cooking.
- Take a heavy bottom pan and grease it with oil so the kheer does not stick to the bottom.
- Put pan over flame and add 1/4 cup of water.
- Then add milk in it and bring milk to boil over medium flame.
- When milk starts to boil then add strained rice in it.
- Stir from time to time to prevent from burning.
- Cook until the rice becomes soft and mushy.
- Add sugar to it according to your taste.
- Then cook on low medium flame until the kheer thickens. Scrap sides of the pan and stir after short intervals.
- Add nuts and cardamom powder 5 minutes before turning off the flame.
- Dish out rice kheer in a bowl and let it cool.