Dudhpaak/Kheer/Rice porridge | How to make Dudhpaak/Kheer/Rice porridge

By Ms. Falguni Kapadia  |  22nd Oct 2015  |  
5.0 from 1 review Rate It!
  • Dudhpaak/Kheer/Rice porridge, How to make Dudhpaak/Kheer/Rice porridge
Dudhpaak/Kheer/Rice porridgeby Ms. Falguni Kapadia
  • Prep Time

    0

    mins
  • Cook Time

    35

    mins
  • Serves

    6

    People

75

1





About Dudhpaak/Kheer/Rice porridge

Made up of thick rice boiled in milk, blended with delicate aromatic strands of saffron and almonds. This is a delicious treat in itself which consists of a high nutritional value.

Dudhpaak/Kheer/Rice porridge is one dish which makes its accompaniments tastier. With the right mix of flavours, Dudhpaak/Kheer/Rice porridge has always been everyone's favourite. This recipe by Ms. Falguni Kapadia is the perfect one to try at home for your family. The Dudhpaak/Kheer/Rice porridge recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dudhpaak/Kheer/Rice porridge is few minutes and the time taken for cooking is 35 minutes. This is recipe of Dudhpaak/Kheer/Rice porridge is perfect to serve 6 people. Dudhpaak/Kheer/Rice porridge is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dudhpaak/Kheer/Rice porridge. So do try it next time and share your experience of cooking Dudhpaak/Kheer/Rice porridge by commenting on this page below!

Dudhpaak/Kheer/Rice porridge

Ingredients to make Dudhpaak/Kheer/Rice porridge

  • Basmati or Kheer rice- 8 tbsp
  • Milk - 2 litres
  • Few strands of Saffron soaked in warm 3 tbps milk
  • Crushed Cardomon powder- 3
  • Dessinated coconut - 8 tbsp
  • Sugar- 8 tbsp
  • Almonds as per required

How to make Dudhpaak/Kheer/Rice porridge

  1. Soak strands of saffron in the warm milk. Wash the rice and soak for few minutes. Keep aside.
  2. In a thick vessel, boil the milk. Add in the soaked rice.
  3. As the milk comes to a boil, lower the flame and keep mixing to avoid lumps or sticking at base.
  4. Add in the hand crushed cardamon, soaked strands of saffron along with it's milk.
  5. Note that 5-10 minutes before its cooked, add in the dessinated coconut.
  6. Next add in the sugar and stir well.
  7. Serve with a garnish of chopped almonds.

My Tip:

The sugar can be lessened to make it less sweet. This dish can be served both ways hot or cold with puffed wheat puris.

Reviews for Dudhpaak/Kheer/Rice porridge (1)

Radhika Dhomejaa year ago

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