Kheer is a traditional, rich, and creamy Indian classic dessert recipe made with rice and milk. It is generally made for festival celebrations or for any occasion feast. In this recipe, I cook rice in a pressure cooker which helps to make kheer quickly. Do try this simple and easy kheer recipe with all basic ingredients in your kitchen.
The key to making creamy kheer at home are:
- Firstly, I choose short rice grains for this kheer recipe. hence it is better to use khichadiya or any other small grain rice. Avoid basmati rice for this recipe if possible.
- In this recipe, I cook rice in a pressure cooker which helps to make kheer quickly.
- use full cream milk as it would result in more creamy and rice kheer.
- use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may cream may stick to the bottom and you may have a burnt smell.
- chilled kheer for a minimum of 1 hrs before serving.
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Recipe card for creamy kheer
- 2 litre full fat milk
- ½ cup or 100grm small grain rice
- 1 tbsp ghee
- 3 tbsp almond slices
- 3 tbsp cashews slices
- 2 tbsp pistachio slices
- 1 tbsp charoli
- 1 cup milk to cook rice
- ½ cup water
- 1 cup sugar according to your taste
- ¾ tsp cardamom powder
- In a mixture jar, add ½ cup rice and slightly grind it on pulses.
- Wash rice with water and keep it aside.
- Now in a pressure cooker, add 1 tbsp ghee. Then add almond slices, cashews slices, chirodi, and pista slices. Sauté for a minute. Take it out into a plate and keep it aside.
- Now add rice and sauté for a minute. Then add 1 cup of milk and ½ cup of water. Cover and pressure cook rice on a medium flame for 2 whistles.
- When the cooker is completely cool down, check the rice and mash it slightly.
- Now in heavy bottom kadai, add some water and 2-liter milk and bring it to boil.
- Then add cooked rice and mix well.
- simmer and cook for 15-20 minutes or until milk thickens.
- Then add sugar and stir well.
- Also, add roasted dry fruits and mix well.
- boil for 5 minutes or until the kheer turns creamy and sugar is dissolved completely.
- Then add ¼ tsp cardamom powder. Mix well.
- Enjoy rice kheer hot or chilled for a week when refrigerated.
- Grind rice on pulses to make its two parts; do not make powder of it.
- do not add kismis into kheer.
- In a pressure cooker, cook rice on medium-high flame for 2 whistles.
- when rice and milk flow together means thick and creamy kheer is ready.