Thursday, October 23, 2014


Kheer is one of the most popular sweet treats of India. It is prepared during all Hindu festivals and celebrations. It is most often made with rice, but other variations exist such as vermicilli or seviyan kheer, makhana kheer, sabutdana kheer, carrot kheer, apple kheer, and so on. Kheer as its called in North India is also known as payesh in Bengal and payasam in southern India.

It owes its richness and creaminess to the milk which cooks down to almost half making the rice creamy and silky. With the flavor undertones of green cardamom, saffron and pistachios kheer makes for a really special treat. This one is for my brother on the occasion of bhaidooj, love you bro.

2 litre full fat milk
1/2 cup raw white rice, washed and drained
1/2 - 3/4 cup sugar
8-10 strands of saffron, lightly crushed
6-7 green cardamoms, crushed to a fine powder
Slivered almonds and pistachios for garnish
  1. In a heavy bottomed pan take 2 liters milk, and 1/2 cup white rice. Stir frequently as the raw rice can start sticking to the bottom. Bring to a rolling boil. 
  2. Simmer, add saffron and cook stirring often to avoid burning till water content of the milk evaporates and it thickens to a desired consistency. This will take about 40 - 45 minutes. 
  3. Add 1/2 -3/4 cups sugar(as per your taste) and stir well for another five minutes . 
  4. Remove from heat and add crushed green cardamom powder, chopped almonds and pistachios. Serve hot or chilled. I prefer it chilled.

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