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Grand ma's slow cooked kheer

Jul-16-2016
Swayampurna Singh
10 minutes
Prep Time
120 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Grand ma's slow cooked kheer RECIPE

A delicious slow cooked kheer or rice pudding, just the way my grand ma used to make.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Simmering
  • Dessert

Ingredients Serving: 4

  1. Small grained rice (Basmati won’t do,sorry) -1/4 cup
  2. Full fat milk 1.5L
  3. sugar 8-10 Tbsp ( adjust as per taste)
  4. Condensed Milk 2 tbsp
  5. Green cardamom 4 (use only the seeds)
  6. For Garnishing: Ghee/ Clarified butter 1 tsp
  7. Raisins or sultanas – handful
  8. cashews – 8-10 pieces
  9. pistachios – handful
  10. almond Flakes – handful
  11. saffron strands – 6-7
  12. rose Petals (optional)

Instructions

  1. Clean the rice thoroughly and set it aside soaking in water for 30 mins. Boil the milk in a heavy bottomed pan. Make sure its a heavy bottomed deep pan.. Mine is the typical milk boiling pan with a copper bottom.
  2. Once the milk has boiled, add the crushed cardamom seeds to it. Next add the washed and drained rice to the milk and give it a stir.
  3. Leave this on a low flame for about an hour..remembering to keep stirring every once in a while. While stirring make sure you do it from the bottom and the sides as well.
  4. After about an hour, the milk would have begun to thicken and the rice cooked… Now add the sugar..and stir really well.
  5. Add the condensed milk and stir again… Leave it on for another 30 minutes till it reaches a creamy consistency.
  6. For garnish: Lightly fry the raisins and cashews in the ghee or clarified butter, separately. Raisins take no time and cashews will take some time.
  7. Don’t fry them together or you will end up with burnt raisins.
  8. Garnish the kheer with whatever dryfruits you like…add the saffron and rose petals..mix and serve.
  9. Garnish and serve hot, at room temperature or cold.. Its delicious in every way.

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Nisha Kaur
Oct-21-2017
Nisha Kaur   Oct-21-2017

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