Kheer Recipe: 5 Creamy Kheer Recipes for a Festive BreakfastOct 03, 2020 10:00 PM Kheer Recipe - Photo by Nrs_Kitchen from Pixabay
Tripboba.com - Kheer or Payasa is a dessert that never missed to served when any festival be held in India. It has a creamy and sweet taste which is made from milk, sugar, and rice. But, as time goes, people tend to modify the kheer recipe with their favorite carbs such as vermicelli, sago pearls (sabudana), even carrot to make it healthier.
You may find cardamom, almond, saffron, cashews, and raisins in the kheer recipe, it will bring a nutty flavor to make it richer in taste.
So, without wasting time anymore, let's check the recipes out!
- Rice Kheer Recipe
- Sabudana Kheer Recipe
- Vermicelli Kheer Recipe
- Carrot Kheer Recipe
- Pakistani Kheer Recipe
1. Rice Kheer Recipe
- 1-liter Full Cream Milk
- 3 tbsp rice
- 15-20 strands Saffron
- 15-20 Raisins
- 1/2 tsp Cardamom Powder
- 1/4 cup grated Dry Coconut
- 1/4 cup Sugar
Step 1. Heat the milk in a pan over medium heat and bring it to boil. While waiting for the milk getting boil, wash the rice and drain it.
Step 2. Once the milk boiled, reduce the heat to low and add the washed rice, saffron, raisins, cardamom powder, and grated coconut. Keep stirring the mixture until it gets thickens. It may take 45 minutes for the kheer to get thickens.
Step 3. When the kheer thickened, add the sugar and let it cook for a minute. Then, remove from the heat and you may serve it immediately when it is hot or chill it first. Enjoy!
2. Sabudana Kheer Recipe
- 1.25 liters milk
- 1/2 cup sago pearls (Sabudana)
- 1/3 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp almonds roughly chopped
- 2 tbsp cashew nuts roughly chopped
- 1 tbsp raisins
- Kesar strands and roughly chopped pistachios to garnish
Step 1. Wash the sago pearls until the water runs clear and soak it in the water for 5 hours. Set aside.
Step 2. Boil the milk in a heavy bottom pan and once the milk starts to boil, reduce the heat and simmer until the quantity reduces to 3/4.
Step 3. After that, add the soaked sago pearls into the mixture and keep simmer for 20 minutes or until it reaches the kheer consistency.
Step 3. Once the kheer reaches the consistency, add the cardamom powder, sugar, and nuts. Mix it well and let it cook for 3 minutes more until the sugar dissolves.
Step 4. Your sabudana kheer is ready to serve, place it in your favorite glasses. It is always right to have it warm or cool. Enjoy!
3. Vermicelli Kheer Recipe
- 120 ml of water
- 720 ml whole milk
- 50 grams roasted vermicelli
- 75 grams of sugar
- 3 whole green cardamom pods crushed
- 1 tbsp golden raisins
- 2 tbsp broken cashews
- 1 tbsp + 1 tsp rose water
Step 1. Add the water, milk, roasted vermicelli, sugar, cardamom pods, golden raisins, cashews, and 1 tbsp rose water in the inner pot of the instant pot.
Step 2. Stir it well and close the pot with the lid. You have to make sure that the pressure valve in sealing position and let the pressure release naturally. Then, set the instant pot to Porridge Setting and set the time to 8 minutes.
Step 3. Once the timer is done and the pressure is released, open the pot and change the setting to saute. Add the remaining rose water and simmer for 3 minutes until the kheer thickens. Once you cool the kheer down, it will be getting thicker so it will be better to simmer it less thick.
Step 4. Serve it warm or chill it first. Enjoy!
4. Carrot Kheer Recipe
- 2 tbsp Ghee
- 10-12 broken Cashew Nuts
- 10-12 broken Almonds
- 10-12 Raisins
- 1 cup grated Carrot
- 500 ml Full Fat Milk
- 2 tbsp Sugar
- 1/2 tsp Cardamom Powder
Step 1. Heat the ghee in the pan, then, fry the cashew nuts, almond, and raisins for a few seconds.
Step 2. Once it is starting to turning brown, add the carrot in the pan and fry for 4 minutes until it smells fragrant.
Step 3. After that, pour the milk into the mixture and let it boil. When it is starting to boil, simmer the heat and cook the kheer for 20 minutes.
Step 4. Then, add the cardamom powder and sugar. Let it cook for 3 more minutes.
Step 5. Serve it immediately when it is hot or chill it first. Enjoy!
5. Pakistani Kheer Recipe
- 1/3 cup + 1 tbsp basmati rice
- 3 cups whole milk
- 2 cups (1 pint) half and half
- 1/4 tsp cardamom powder
- 1/4 cup + 1 tbsp pure cane sugar
- 3 tbsp condensed milk
- 1/2 tsp kewra essence
- 2-3 tbsp finely chopped almonds
Step 1. Grind the basmati rice in a food processor for about 12 pulses until it turns like steel-cut oats and does not over grind to reserve the texture.
Step 2. Press the Saute Setting on the instant pot and pour the milk, half and half, and cardamom pods. Let it simmer and keep stirring to make sure that it does not stick to the bottom, it may take 8 minutes.
Step 3. Add the ground rice and stir to mix it well. Cancel the Saute Setting and close the lid. Set the pressure release valve to sealing and select the porridge setting with a timer set for 20 minutes on high pressure.
Step 4. Once the timer is done, let the pressure naturally release for 20 minutes. Then, remove the lid and press cancel to turning off the Instant Pot.
Step 5. Select saute setting and stir in the sugar along with condensed milk. Saute the mixture until it reduces slightly and meets the consistency that you desire.
Step 6. Once it is done, press the cancel button but keep stirring to mash the rice. Add the kewra water and mix it well. Serve it immediately when it is hot or chill it first. Enjoy!
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