Kheer is the most desired dessert after a healthy, spicy Indian meal. There are so many variations of it. Everything looks the same, but the recipes are different. I learnt this dish from the cook, on house warming ceremony of my relative.
|1) Ghee – 2 tablespoon||2) Sugar – 6 cups|
|3) Water – 2 glasses||4) Kheer rice or normal rice – 1 cup|
|5) Dry fruits||6) Milk – 1 liter|
|7) Kesar – 0.5 gms||8) cardamom powder- 2 tablespoon|
1 cup holds 250ml of water
Preparing time – 2hours
Cooking time – 30 mins
- I used kheer rice which is small in size and has a good smell. Clean it well and then soak in water for 2 hours.
- After 2 hours drain the water completely and crush the rice with your hands and keep aside.
- Start boiling milk. When it is boiled fully, take a cup of milk and let it cool. After it cools down, add kesar in it and keep it aside.
- In a shallow bowl, pour 2 tablespoon of ghee and heat it in a low flame. When it starts fuming, add 1 tablespoon of sugar and mix it well.
- After 5 minutes, add 1 cup of water. The same cup which was used to measure rice.
- Add the crushed rice in the boiling water, and slowly mix it with a spatula. Since it is soaked rice, it would hardly take 10 minutes to cook.
- When it is about to cook add the boiled milk in it and keep mixing
- After 15 minutes the rice is well cooked. Then add 6 cups of sugar and 2 tablespoon of cardamom powder and mix it well for 10 minutes in low flame.
- At this point you can have a good aroma and now add the kesar milk and mix it well.
- Fry the dry fruits in a tablespoon of ghee in a pan and mix it at the end.
This dish can be tried with suji too.