Introduction: Making Delicious 'Kheer' (an Indian Desert)

About: i am a creative person with a lot of ideas that's it.

I bet that there is no Indian who can say no to eating Kheer (until their tummies are full) and you are soon going to enter that list too.

It is basically a pudding made up of milk and rice with other spices(and of course sugar).

This is one of the traditional dishes of India and was considered a food of the nobles.

The spices used in making this make it so delicious that anybody can find it difficult to resist the temptation of eating this delicacy. (don't worry spices in India are of all flavours, even sweet!!)

Step 1: Gather Everything !!!

Here's a brief description of what you need to make this :

(all the quantities mentioned here are enough to serve 4 people)

  • Rice - 100 grams (broken into small pieces but not very small pieces)
  • Milk - 1.5 ltr.
  • Sugar - 7 to 10 tablespoons (change it according to your taste)
  • Chiraungi - 1/2 tablespoon(the one in the fourth picture)

this is a spice which according to me is only available in India but I am not sure about it so here's its scientific name so you can find it - Buchanania Lanzan

  • Almonds - about 10
  • Cashewnuts - about 10
  • Saffron - 3-4 strands
  • Some cardamoms
  • Grated coconut - 20-30 grams
  • Raisins - some

(sorry for these dots I don't know why I was not able to remove them)

Step 2: Soaking the Rice and Heating Milk

Soak the rice in a bowl full of water for half an hour and in the meantime put the milk in a pan and put it on the stove and wait until the milk boil on.

Turn the flame to LOW.

Step 3: Preparing the Saffron

Take some boiled milk from the pan in a small bowl and add the saffron strands to it and watch the saffron turn the milk yellow.

Step 4: Main Recipe

Drain out water from the rice and add the rice to boiling milk.

Note: keep the milk heating on a low flame and don't cover the pan

Now add some raisins to the mixture.

Boil the whole thing(at low flame) until half of the milk evaporates and the mixture turns thick.

Make sure that the milk does not stick on the sides of the pan so

Keep stirring the mixture occasionally.

Step 5: Adding Sugar and Other Spices and Nuts

Add the sugar(star of the recipe) to the mixture. (it's going to be very tasty)

Now cut/break the cashew nuts and the almonds into small pieces and put it in the mixture.

Add the saffron and milk(you made earlier) mix into the pan

Add the 'chiraungi'

Take out the seeds from the cardamom and crush them into a fine powder and add it to the mixture.

Mix all the things together.

Heat the mixture for some more time until the sugar dissolves and keep stirring it

After you are satisfied with it remove it from the flame and add the grated coconut.

(Isn't that a lot of adding and mixing)

Step 6: 'How to Eat' and Garnishing

Eat it with a spoon!! ;)

There are two ways of eating it

  • Eat it hot.
  • Eat it when it is chilled.

I like it when it is chilled.

Garnish it with some nuts and saffron strands.

Now your finger licking 'Kheer' is ready to be eaten

(You can also store it in a refrigerator for 1 or 2 days)

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