Kheer is a very tasty traditional dessert of India. It is also called as payasam or rice pudding. It is an essential dish during festivals, feasts and celebrations. In north India people eat kheer with puri. Its recipe is also very simple and all ingredients are always available at home.
- Milk(full cream) 6 cups
- Rice ½ cup
- Sugar ½ cup
- Desi ghee or Butter 1 tbsp
- Cardamom seeds (crushed) 2-3
- Almonds (blanched peeled) 2 tbsp
- Raisins 3 tbsp
Note: you can add many dry fruits what you like and flavouring ingredients like Saffron or Rose water or anything what you like.
- Wash rice and soak it in water for 10 mins. After that drain all water and let the rice dry by placing it on kitchen roll or clean cloth.
- Heat desi ghee or butter in a thick bottom pan. Fry rice in it for one min. Now add milk in it and bring it to boil.
- Let it boil for some more 30 mins so that rice is cooked as well as milk also thickened. Do not forget to stir occasionally to avoid sticking of milk at bottom which may result in burning of milk and that may spoil the taste.
- After this add sugar, raisins and while adding sugar keep stirring milk. Cook for another 5 mins so that sugar dissolves completely.
- Kheer is ready so remove it from stove and add blanched and peeled almonds, cashew and crushed cardamom seeds or flavouring ingredients and serve. It tastes excellent whether served hot or chilled.
By blanching almonds it becomes easier to remove the skin of almonds. For blanching plunge almonds in boiling water for 1-2 mins then place it in cold water for few mins. Now you can easily peel the skin of almonds and can use them to add in kheer.