Rice Kheer Recipe | How to Make Delicious Kheer Step By Step With Picture

Components:

. 1/2 cup whole milk and 1 liter of Basmati rice

. Half a cup sugar, or to taste

. One-fourth cup condensed milk

. One-half tsp cardamom powder

. A little sprinkle of optional saffron strands

. Two tsp finely chopped nuts (pistachios, cashews, and almonds)

. One spoonful of raisins

. Use ghee, or clarified butter, to cook the almonds.

Instructions:

Basmati rice should be rinsed.

Till the water runs clean, wash the Basmati rice under running water. For almost half an hour, soak the rice in water.

Prepare the rice:

Bring two cups of water and the soaked Basmati rice to a boil in a heavy-based pan. Once the rice is cooked and the water has been absorbed, turn the heat down to low, cover, and simmer.

 Get the milk mixture ready.

Heat the whole milk in a different, big skillet until it boils. To keep it from sticking to the bottom, simmer over low heat while stirring often.

Include the cooked rice:

Add the cooked rice to the milk that is boiling. Mix thoroughly to blend.

Add the condensed milk and sugar.

Condensed milk and sugar should be added to the rice and milk mixture. Simmer over low heat, stirring frequently.

Introduce Tastes:

To the mixture, add the cardamom powder and, if using, the saffron threads. As the Keer thickens, let the flavors seep in.

Crisp Nuts:

Heat the ghee in a small skillet and cook the chopped nuts until they turn brown. Fry the raisins for a few more seconds until they become plump.

 Put Nuts in Keer:

To the Keer, add the raisins and fried nuts. Mix thoroughly.

Simmer to Make Thick:

Simmer the Keer till the desired thickness is achieved. Keep in mind that it gets much thicker as it cools.

Serve Hot or Cold:

Take the Keer off the heat as soon as the consistency is what you want. Serve it warm, or let it cool in the fridge before serving.

Accessory:

Before serving, feel free to add some more chopped nuts as a garnish.

Savor your mouthwatering Basmati Rice Keer!