Best 14 Kheer Recipes

KHEER - INDIAN RICE PUDDING (SLOW COOKER)

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

RICE PUDDING (KHEER)

Steps:

• Place the rice in a small bowl and cover with water. Soak for one hour.
• Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
• Remove from the heat and stir in the rose water. Serve topped with almonds.

PAKISTANI RICE PUDDING (KHEER)

Steps:

• Soak rice in cold water 30 minutes; drain. In a heavy-bottomed saucepan, heat milk over medium-high, stirring to prevent scorching, until small bubbles form aroundedges. Reduce heat to medium-low; add cardamom and rice. Cook, stirring often, until mixturebegins to thicken, about 30 minutes. Add half-and-half; bring to a simmer.
• Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy,35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and edible gold or silver. Serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.

KHEER

Steps:

• Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
• Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle with the rose water.
• Serve warm or chilled in dessert bowls.

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

RICE PUDDING OR KHEER

Steps:

• Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar.
• Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)

SAWINE (VERMICELLI KHEER)

Steps:

• Heat ghee in a saucepan over medium heat. Add vermicelli; cook and stir until golden brown, 2 to 3 minutes. Pour evaporated milk and water over vermicelli; bring to a boil.
• Stir sweetened condensed milk and cinnamon into vermicelli mixture; cook, stirring occasionally, until vermicelli is cooked and milk is thickened, 5 to 10 minutes.
• Stir raisins into vermicelli mixture; cook until raisins are plump and mixture is thickened, about 5 minutes. Remove from heat and cool slightly. Serve garnished with almonds.

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

KHEER (INDIAN RICE PUDDING)

Steps:

• 1. Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
• 2. Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
• 3. Stir in the currants or raisins, the cardamom and rose water and cook for a few more minutes. Taste to make sure it's sweet enough for you.
• 4. Serve into pudding dishes and sprinkle with the nuts.
• 5. Enjoy!

SABUDAANA KI KHEER (TAPIOCA KHEER)

Steps:

• Wash the raisins, put them in a small bowl and cover with water.
• Leave to soak.
• Put the tapioca in a sieve and wash it under cold running water.
• Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
• Stir in the sugar.
• Crush the cardamoms and add to the pan with the saffron and the drained raisins.
• Stir to mix, then simmer until the mixture is the consistency of oatmeal.
• Turn it into a serving bowl.
• Slice the almonds and sprinkle them over the top.
• Serve warm.

VERMICELLI KHEER

Steps:

• Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat. The milk needs to get close to the boiling point.
• Put the butter in a heavy, wide pan and set over medium-low heat. As soon as the butter has melted, put in the pasta and almonds. Stir until just golden. This takes very little time. Pour in the hot milk, stirring as you go. Add the raisins, saffron, and sugar. Bring to a simmer over medium heat. Stir and cook for about 10 minutes or until the pudding has thickened. Serve hot, warm, or at room temperature.

ANNAM-KOBBARI PARVANAM (RICE AND COCONUT KHEER)

Steps:

• Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve.
• Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
• Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.

JHANGORA KI KHEER (JHANGORA PUDDING)

Steps:

• Boil milk in a thick bottom pan.
• Add jhangora in it and then cook well. Stir to avoid lumps.
• Add sugar and cook for some more time till the sugar is fully dissolved.
• Next add of kewra essence to give it a sweet flavour. Mix this essence well.
• Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

JACKFRUIT - JAGGERY KHEER

Steps:

• Cut the fresh jackfruit into equal square shaped slices.
• Fry the cut pieces in a wok, in 2 tbsps.
• of ghee for 7-8 minutes.
• In a mixer, grind the coconut and jaggery to a fine paste.
• Add 2 cups of water.
• Boil the coconut-jaggery mixture in another vessel for about 10 minutes.
• Add the fried jackfruit pieces into the vessel.
• Boil again for 2 minutes.
• Boil the milk in a vessel.
• Make it lukewarm.
• Fry the cut cashews and coconut slices (1mm thickness) in 1 tbsp.
• of ghee to a golden brown colour.
• Remove from flame.
• Add the milk.
• Mix well.
• Add the cardamom powder and fried cashewnut pieces and coconut pieces.
• If required, morem milk can be added.
• Serve hot or cold.