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By Shweta Singh
Indian rice pudding, aka Kheer, is a traditional dessert that is often served during festivals or special occasions. Made using a fusion of milk and rice and laced with nuts, the recipe is an all-time favorite of every desi who swears by the love of diverse Indian rice dessert.
30 minutes or less
BAHAR EXTRA LONG GRAIN BASMATI RICEFor 10 LBS
AMUL WATER BUFFALO AND COW MILK BUTTFor 3.5 OZ
24 Mantra Organic SugarFor 4 LB
DEEP CARDAMOM POWDERFor 3.5 OZ
ALTAJ CROWN 100% SPANISH SAFFRONFor 1 OZ
RAW PISTACHIOSFor 1 LBS
DEEP ALMOND WHOLEFor 14 OZ
ANKUR CASHEW WHOLEFor 7 OZ
FRESH FARMS GOLDEN RAISINSFor 14 OZ
Indian rice pudding or Kheer in India can be traced back to the times of the ancient Indian civilization of the Indus Valley. It is believed that Kheer was prepared during special occasions or celebrations like weddings, religious festivals, and royal feasts. Over time, Kheer evolved to include various regional variations and ingredients, such as the addition of nuts, saffron, rosewater, and other flavorings. Today, Kheer is a popular dessert throughout India and is savored in many different ways, such as chilled or warm, with toppings such as fruit or chopped nuts, and with variations that use different types of milk or grains.
Preparation Method for Indian Rice Pudding Recipe
Wash off the rice in cold water until the water runs clear. Soak it in water for 30 minutes.
Drain the rice and add it to a pot with 1 cup water. Bring the water to boil, lower the heat and let the rice cook for about 15 minutes or until it is soft and fully cooked.
Add the milk to the pot with the rice, and bring it to a boil, stirring occasionally.
Lower the heat and let the milk and rice simmer until the mixture thickens. Stir occasionally to avoid sticking of rice to the bottom of the pot.
Add sugar and/or cardamom powder to the pot and stir until the sugar dissolves.
Crush the saffron threads and add them to the pot, stirring well.
Let the mixture simmer for an additional 5-10 minutes until it reaches a thick and creamy consistency.
Turn off the heat and add the chopped nuts and raisins to the pot, stirring well.
Let the pudding cool to room temperature, or serve it chilled.
Garnish with more chopped nuts and saffron threads, if desired.
Note that the nutritional value may differ depending on the specific ingredients and quantities used, as well as any variations to the recipe.
Calories : 305 kcal
Fat : 8 g
Fiber : 1 g
Iron : 3% DV
Carbohydrates : 50 g
Sodium : 100 mg
Sugar : 28 g
Protein : 8 g
Potassium : 320 mg
Calcium : 25% DV
If you want to make vegan kheer, you can replace animal milk with plant-based milk.