Kheer is a yummy Muslim dessert frequently prepared as a dessert in day to day routine or in parties. This simple sweet dish is traditionally served at the end of Eid’s lunches and dinners too. You can make changes in the decoration ingredients (nuts or dry fruits) of the Kheer but you cannot change the main ingredients.
This Kheer recipe is very easy and speedy to make. Eid ul-Fitr’s meals remain incomplete without serving a Kheer at the end.
Preparation Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 06
Utensils needed: colander, pot, stove, stirrer, plastic wrapping sheet, serving bowl, refrigerator
- 100 g basmati rice - washed and drained
- 1 can sweetened condensed milk
- 1 liter fresh milk cardamom powder to taste
- 3 -5 chopped plain pistachios or almonds for garnishing – optional
Place the rice in a medium colander with very narrow holes and wash it in at least 2 to 3 changes of cold water. Drain the rice and set it aside to dry well.
Grab a large pot and pour the milk into it. Place the pot on stove over medium heat and bring the milk to boil.
Add in the previously washed and drained rice and cook it for 10 to 15 minutes, stirring it constantly.
Continue stirring and bring the mixture to boil twice again.
Reduce the heat and check if the rice is tender. If not, then boil it for few more seconds until get the desired results.
Stir in the cardamom powder and the sweetened condensed milk at lower heat and cook for another 5 to 7 minutes.
Continue cooking until the rice reaches the consistency of thin porridge or the preferred steadiness of your choice.
Remove the Kheer from stove with great care and transfer it into large serving bowl. Make sure not to cover the bowl until chill well.
Set the Kheer bowl aside at room temperature until chill thoroughly.
Now, cover the bowl of Kheer with a plastic wrapping sheet and set it in your refrigerator for few hours. Serve cold and enjoy nice comments from your guests and family members.