खीर बनाने का ये नया तरीके देखके कहेंगे की पहले क्यों नहीं पता था, Rice Kheer Recipe, चावल की खीर

Ingredients

• 1/4 cup Basmati Rice (washed and soaked for 10 minutes)
• 4 cups Full Fat Milk (whole milk, fresh for best creaminess)
• 1/2 cup Granulated Sugar (adjust sweetness to taste)
• 2 tbsp Ghee (clarified butter, divided)
• 1/2 tsp Cardamom Powder (freshly ground for aroma)
• 1 pinch Nutmeg Powder (adds warm depth)
• 2 tbsp Grated Coconut (fresh or desiccated)
• 2 tbsp Cashew Pieces (roughly chopped)
• 1 tbsp Raisins (golden raisins)
• 1 tbsp Pistachio Slivers (for garnish)
• 2 tbsp Milk Powder (optional, for extra richness; reduce sugar slightly if used)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under running water until the water runs clear, then soak in fresh water for 10 minutes. Drain well.

   Time: PT10M

2. Caramelize Sugar

   In the saucepan, melt 1 tbsp ghee over medium heat. Add the granulated sugar and stir continuously until it turns a deep golden‑brown caramel.

   Time: PT5M

3. Toast the Rice in Caramel

   Add the drained rice to the caramelized sugar, stirring for about 1 minute so each grain is coated.

   Time: PT1M

4. Add Milk and Simmer

   Pour the 4 cups of full‑fat milk into the pan, increase heat to bring to a gentle boil, then reduce to a low simmer. Stir occasionally to prevent the rice from sticking to the bottom.

   Time: PT20M

5. Incorporate Spices and Coconut

   Stir in the cardamom powder, nutmeg pinch, grated coconut, and, if using, the milk powder. Mix well.

   Time: PT2M

6. Cook Until Thickened

   Continue to simmer on low heat until the rice is completely soft and the mixture thickens to a creamy, spoon‑coating consistency (about 10‑12 minutes).

   Time: PT12M

7. Prepare the Nut Tadka

   In a small separate pan, melt the remaining 1 tbsp ghee. Add the cashew pieces, raisins, and a little extra grated coconut. Fry until the nuts turn light golden and the raisins puff up.

   Time: PT5M

8. Combine Tadka with Kheer

   Transfer the fried nut mixture into the simmering kheer and stir to distribute evenly.

   Time: PT1M

9. Rest the Kheer

   Turn off the heat and let the kheer rest for 5 minutes; it will thicken slightly as it cools.

   Time: PT5M

10. Garnish and Serve

    Garnish each bowl with pistachio slivers. Serve warm or chilled according to preference.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Basmati Rice: Any short‑grain rice
• Instead of Full Fat Milk: Evaporated milk (2 cups + water), Milk powder (2 tbsp) with water
• Instead of Granulated Sugar: Jaggery (reduce quantity)
• Instead of Ghee: Unsalted butter
• Instead of Cardamom Powder: Cardamom pods (crushed)
• Instead of Nutmeg Powder: None (optional)
• Instead of Grated Coconut: Coconut flakes
• Instead of Cashew Pieces: Almonds
• Instead of Raisins: Sultanas
• Instead of Pistachio Slivers: Any slivered nuts
• Instead of Milk Powder: Additional milk

Equipment Needed

• Heavy‑Bottomed Saucepan
• Mixing Bowl
• Ladle
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Caramelizing the sugar to a deep golden brown without burning.
• Ensuring the rice cooks fully in milk without sticking to the pan.
• Achieving the correct thickened consistency before removing from heat.
• Frying the nut tadka just until lightly browned to retain crunch.

Chef Tips from the Video

• Use full‑fat milk for the richest flavor and creaminess.
• Soaking the rice shortens the cooking time and keeps the grains separate.
• Stir the kheer continuously during the first 10 minutes of simmering to avoid a skin forming on top.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk if needed.

Freezer: Not recommended; freezing alters the creamy texture.

Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.

Make-Ahead Tips

• Kheer can be prepared a day ahead and refrigerated; gently reheat before serving.
• Prepare the nut tadka in advance and store in a dry container; add to the kheer just before serving for maximum crunch.

Frequently Asked Questions