Just like Halloween is unthinkable without Pumpkins, so is an Indian festival without Kheer. Kheer in Hindi denotes sweet pudding commonly referring to Rice Pudding. Although there exists myriad varieties, this rice pudding rules the roost. You might even call it the King of the Indian sweet puddings. Any celebration, any traditional function and what more, even for day to day entertaining this Rice pudding finds its way into the menu. It is also known as “Pal Payasam” in the South of India – “Pal” denotes milk and “Payasam” is for Pudding.
This Indian sweet is very simple and easy to make. It brings out the richness and elegance with simplistic of ingredients is what makes it numero uno. The slow cooking of the milk along with rice makes that delicious thick rich flavor.
It takes time to prepare, there exists multitude of quick versions which make life so simple. If you have say only 20 or so minutes and you need to make this sweet, then simply pressure cook rice with milk for 2-3 whistles which may take about 10 minutes in small pressure cooker. After that pour this in another saucepan, add condensed milk, sugar and nuts.
But try the following method at least once. Its totally worth it if you have never made it and you are going to love it. If you prefer very mild sweet you may add only 2-3 tbsp but you can add more if you want to. You may use short grained / medium grained rice which is more suited than the Basmati rice.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- Yield6 Bowls
- Serving Size200 g
- Energy263 cal
- 1/4 cup short/medium grained rice
- 4 cups whole milk (go for low fat only if absolutely necessary)
- sugar to taste – I used 3 tbsp ( 1/4- 1/2 cup should be enough )
- pinch of saffron
- 1/4 tsp cardamom powder
- 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
- 4-5 raisins (or more if you like it)
- 1 tsp Ghee (preferred more than butter)
- In a saucepan, heat the ghee. Add the chopped nuts along with raisins.
- Set aside when raisins get plump and nuts turn reddish brown.
- In the same pan, roast the rice for 2-3 minutes in low heat.
- Now add the milk. Increase the heat to med-high and let it come to a boil.
- Give it an occasional stir so that the milk does not stick to the bottom.
- Non stick pan works great for this.
- Take care not to let the milk burn.
- Even a little burn spoils the milk.
- Add sugar and give it a stir.
- Reduce the heat to medium and cook until the milk has reduced in half.
- Keep stirring often.
- It is considered done when the milk has reduced and the rice has cooked and is soft but not mushy.
- This process takes approximately 20-30 minutes.
- Add rest of the ingredients – saffron, cardamom and half of the roasted nuts.
- Give it a stir until combined and serve garnished with the remaining nuts.
- You can serve it hot or cold.
- 6 servings per container
- Serving Size200 g
- Amount per serving
- % Daily Value*
- Total Fat11 g14.1%
- Saturated Fat4.2 g21%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol19 mg6.33%
- Sodium83 mg3.61%
- Total Carbohydrate35 g12.73%
- Dietary Fiber0.8 g2.86%
- Total Sugars25 g
- Protein8.3 g16.6%
- Calcium12 mg0.92%
- Iron0.54 mg3%
- Vitamin A0.47 mcg0.05%