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A classic Indian dessert, this creamy rice pudding is slow-cooked with milk, sweetened just right, and fragrant with cardamom. Garnished with nuts, it's the perfect comfort food for any celebration.
For 4 servings
Prepare the Rice and Saffron (30 minutes)
Simmer the Kheer (40-45 minutes)
Add Sweeteners and Aromatics (5 minutes)
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A classic Indian dessert, this creamy rice pudding is slow-cooked with milk, sweetened just right, and fragrant with cardamom. Garnished with nuts, it's the perfect comfort food for any celebration.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 348.07 calories per serving with 11g of protein, it's a beginner-friendly recipe perfect for dessert.
Garnish and Serve
Replace sugar with powdered jaggery. Add the jaggery only after turning off the heat and letting the kheer cool slightly to prevent the milk from curdling.
Substitute dairy milk with full-fat coconut milk or almond milk for a plant-based version. The cooking time may need to be adjusted.
Add fruit purees like mango or finely chopped fruits like apple or banana towards the end of cooking for a fruity twist.
For a faster version, use 1/2 cup of sweetened condensed milk and reduce the sugar to 2-3 tablespoons, or to taste. Add it in the last 10 minutes of cooking.
The primary ingredient, milk, is an excellent source of calcium, which is essential for strong bones and teeth.
The combination of carbohydrates from rice and sugar provides a quick source of energy, making it a satisfying dessert after a meal.
Warm, sweet, and creamy, Kheer is a classic comfort food. Its aromatic spices like cardamom and saffron can have a soothing and mood-lifting effect.
One serving of this Kheer (approximately 1 cup or 240g) contains around 330-350 calories, primarily from milk, sugar, and rice.
Kheer is a dessert and should be considered an indulgent treat. While it provides calcium from milk and energy from carbohydrates, it is also high in sugar and fat. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can use jaggery for a more earthy flavor. To prevent the milk from curdling, turn off the heat, let the kheer cool for a few minutes, and then stir in the powdered or melted jaggery.
If your kheer is too thin, simply simmer it on low heat for a little longer, stirring frequently, until it reaches your desired consistency. Remember, it will thicken significantly as it cools.
If the kheer becomes too thick, especially after cooling, you can easily thin it out by stirring in a few tablespoons of warm milk until it reaches the right consistency.
Absolutely. While basmati is traditional for its aroma, you can use short-grain rice like Gobindobhog or even Arborio rice for an extra creamy texture.