Monday 16 December 2013



1 litre full fat milk
1/4 cup basmati rice
6 tbsp sugar or as per taste
2-3 green cardamoms powdered
15-20 almonds soaked in water
12-15 cashews
1 tbsp raisins

  1. Soak the rice in  water for 30 minutes then drain the rice and keep aside.
  2. Heat milk and when it start boiling reduce the flame and add the rice.
  3. Stir and simmer the milk and let the rice cook for half an hour on a low flame stirring occasionally .
  4. Cook well till the kheer  thickens to the desired consistency and the rice is completely cooked.
  5. Now add the sugar  and continue to stir scrape the sides of the pan and add this dried milk into the pan.
  6. Peel the soaked almonds and slice them along with the cashews.
  7. Wash the raisins and keep aside.
  8. Remove the peels of cardamom and powder the cardamom seeds.
  9. Add the almonds, cashews and cardamom powder to the kheer.
  10. Switch off the flame and add the raisins.
  11. You can serve the rice kheer, hot or warm or pour it in a serving bowl and refrigerate.
  12. Garnish with silver foil , sliced pistachios and almonds.

  1. Any of flavours like saffron,rose water or kewra water can be added to the rice kheer.
  2. To grind the cardamoms finely you can grind it with whole(5-6 teaspoons) or a teaspoon of sugar in a mixer grinder.
  3. To make the keer quickly you can pressure cook the rice in a cooker in 1/2 cup water and then you can add 2 cups of milk mixed with 1/3 cup of condensed milk instead of 1 litre milk and 2 tbsp sugar instead of 5-6 tsp of sugar.The remaining process will be same.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...