Rice kheer or pudding. Thick creamy rice kheer taste devine. Little salted butter will make your kheer absolutely delicious. Try once and you will know the difference in taste because of salted butter.
Little rice with thickened milk, dry fruits and cardamom made this kheer or pudding heavenly. Sometimes I also use little rose water with cardamom powder to make the kheer more aromatic.
Celebrating Raksha Bandhan today.
Raksha bandhan is a Hindu festival that celebrates the love and duty between brothers and sisters.
It is called Rakhi in many parts of India.
The festival falls on the full moon day of the Shravan month. On this day sisters tie a rakhi ( sacred thread) on her brother’s wrist. This symbolizes the sisters love and prayer for her brother’s well-being and the brother’s lifelong vow to protect her.
So on this auspicious day we have to make some sweet dish.
Sharing my brother’s favourite rice pudding or rice kheer today.
A rich creamy dessert made of rice and milk. To make rich creamy texture don’t add too much rice. Very little rice cooked with milk till milk thickened and rice should be mixed well. Keep stirring to get smooth creamy texture. Saffron is optional, you can skip it. You can also add little rose water or kewra water if you like the flavour. And salted butter will make your kheer heavenly.
Full cream milk – 7 cup
Rice – 3 tablespoon
Salted butter – 1 teaspoon
Cardamom powder – 1 teaspoon
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Saffron – a small pinch, optional
Sugar – 1/4 cup or to taste
1. Rinse the rice properly. Drain and marinate with salted butter. Keep aside.
2.Soak the raisins in water.
3. Cut the cashew nuts into half.
4. Heat milk and let it boil.
5. When it starts to rolling boil add rice. Also add saffron if using. Mix well.
6. Reduce the heat. Let it cook on simmer. Stir in-between and scrape the sides of the pan. Keep stirring to get smooth creamy texture.
7. Cook on low flame till the milk thicken. Now add the sugar. If you like your kheer lightly sweetened add 1 tablespoon less sugar. Stir well.
8. Add cashew nuts and raisins. Taste and add 1 tablespoon sugar if require.
When the kheer get rich creamy texture switch off the flame. Kheer should be thick but flowing. It will becomes more thick when cool.
9. Add cardamom powder. Mix well.
Let it cool down.
10. Garnish with saffron strands, cashew nuts and raisins. You can also sprinkle shredded almonds.
11. Serve rich creamy rice pudding or kheer chilled or room temperature. Enjoy the divine taste.
1. You can use rose or kewra water with cardamom powder if you like the flavour.
2. You can use any dry fruits of your choice.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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