Jaggery rice kheer is an all-time favourite Indian dessert made by slowly cooking rice in milk until it becomes rich, creamy, and thick. It is traditionally sweetened with sugar and flavoured with aromatic cardamom, then garnished with a generous amount of dry fruits.
In this recipe, I have made a few simple changes to the traditional method. Instead of cooking the kheer for a long time on the stovetop, I prepare it in a pressure cooker, which makes the process quicker and easier. I have also used jaggery instead of sugar, giving the kheer a delicious caramel-like sweetness and a beautiful traditional flavour.
I also share some useful tips to help you achieve a perfectly rich and creamy kheer without prolonged boiling. With the right rice-to-milk ratio and a few simple techniques, you can make delicious Rice Kheer easily at home. Give this easy and flavorful version a try!
Key Tips for Making rice kheer :
- Rice Selection: I prefer using short-grain rice for this recipe because it has a higher starch content, which helps make the kheer thicker and creamier. First, lightly sauté the rice in ghee until it becomes slightly crisp. Then, pulse-grind the rice a few times to break it into smaller pieces. This process helps the rice cook faster and release its starch more easily, resulting in a thick and creamy kheer.
- Cooking Method:Â I cook the rice and milk in a pressure cooker, which helps speed up the cooking process. For a richer and creamier kheer, always use full-fat milk. It is also important to use a heavy-bottomed pan or pressure cooker to prevent the milk from sticking to the bottom and burning.
- Adding Jaggery:Â For sweetness, I use jaggery instead of sugar, which gives the kheer a delicious, rich flavor. However, make sure to let the kheer cool completely before adding the jaggery. Do not add jaggery to hot kheer, as it can sometimes cause the milk to curdle.
- Serving:Â Kheer can be served either warm or chilled, but I personally prefer serving it chilled. As the kheer rests and cools, it naturally becomes thicker and creamier. If the kheer becomes too thick, simply adjust the consistency by adding a little milk and mixing well.
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Recipe video
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Ingredients
- 1 litre milk
- ½ cup rice
- 1 tbsp ghee
- 2 tbsp almond slits
- 2 tbsp chopped cashews
- 2 tbsp chopped pistachio
- 1 tbsp charoli
- Some saffron stands
- ¾ cup cup jaggery
- ½ tsp cardamom powder
Instructions
- In a pressure cooker, add 1 tbsp ghee. Add 2 tbsp almond slivers, 2 tbsp chopped cashews, chopped pistachios, and 1 tbsp charoli. Sauté them lightly, then transfer them to a plate.
- Next, wipe ½ cup rice with a wet cloth to remove excess moisture. Add the rice to the cooker and sauté it lightly until the rice becomes slightly translucent. Transfer the rice to a plate and let it cool completely.
- Transfer the cooled rice to a mixer jar and grind it lightly using the pulse setting. Do not grind it into a fine powder; the rice should remain slightly coarse.
- Now, in the same cooker, add ½ litre milk and boil it for 5 minutes. Add saffron strands and mix well.
- After boiling the milk for 5 minutes, add the ground rice and mix well. Once the mixture starts boiling, cover the pressure cooker and cook on high flame for 2 whistles.
- Once the pressure is released naturally and the cooker has cooled slightly, open the lid and check that the rice is properly cooked. Add the remaining milk and mix well.
- Cook the kheer for another 5–7 minutes, or until it thickens slightly.
- Add the sautéed dry fruits and ½ tsp cardamom powder. Mix well.
- Switch off the gas and let the kheer cool completely.
- Meanwhile, in a pan, add ¾ cup (100 g) jaggery and 1 tbsp water. Mix well and heat until the jaggery melts completely.
- Add the melted jaggery to the cooled kheer and mix well.
- Rice Kheer is ready. Serve and enjoy!
Notes
- Lightly roast the dry fruits in ghee to enhance their flavor and aroma in the kheer.
- Grind the rice using the pulse setting, keeping it slightly coarse. Do not grind it into a fine powder.
- The fat in the milk combines with the starch released from the rice during cooking, making the kheer thick, creamy, and rich.
- Pressure cook the rice with milk on high flame for 2 whistles.
- Do not add excess milk while pressure cooking the rice, as this can affect the consistency of the kheer.
- Once the rice and milk blend smoothly together and the kheer becomes thick and creamy, it is ready.
- Allow the kheer to cool completely before adding the jaggery.
- Melt the jaggery with a little water, strain it if needed, and then add it to the cooled kheer.