Saffron rice kheer /Indian saffron rice pudding
Updated: May 2, 2018
Popular Indian desert
Rice kheer is one of the most popular kheer recipe which is prepared in every Indian house. In any festival when we think of making some sweet dish ,the first thing that come to our mind is rice kheer. Any celebration is not complete without a creamy bowl of rice kheer.
The process of making kheer vary from person to person .As I love kheer very much I always try different different way of making kheer.Kheer can be prepared in different way like ,
you can put the soaked raw rice in to milk and cook it.
You can also make kheer from cooked rice.
I personally used to make kheer from cooked rice (over cooked) . Many of us don't make kheer in this way, but this taste awesome. Since my childhood I have seen my father making kheer for us in any special occasion. Preparing kheer is always my father's part of work because he always make supper delicious kheer. His method of making it is slightly different. He prefers to evaporate the milk and make it creamy and then mix with over cooked rice and flavour it. He always used to tell me that, the more we evaporate milk we will get a rich, creamy and rabdi like flavoured kheer. Every time he makes kheer I just love it , and now I got an opportunity to share his recipe with you .I hope you will like it.
Preparation time: 10 min
Cooking time: 50-55 min
Total time:Aprox 1 hour
Full fat milk 1.5 litter
Basmati rice 1 cup(5-6 tablespoon)
Salt 1 pinch
Sugar (as per test)
condensed milk 2 tablespoon
Cardamom 6-7 powdered
Saffron 1 pinch(20 -25 threads)
Cashew, Almond ,Raisins(kishmish)
Take a wide and heavy bottom pan. Reason behind is, heavy pan prevents burning of milk and wide pan helps to evaporate milk quickly. Once milk starts boiling shimmer the flame to medium to low. Stir it occasionally to make sure that it is not sticking to the bottom.
Take 2-3 spoon of hot milk in a bowl and mix with saffron, and keep it aside.
Evaporate the boiling milk to 1/3 or little more of its original quantity. At this point you can able to see a visible difference in the colour of the milk and you will able to get a pleasant aroma from the evaporated milk. This process will take roughly around 30-40 minute.
when the milk is evaporating at the same time prepare the rice for the kheer. Wash the rice properly and blend it to make coarse rice.
put the rice in the pressure cooker ,add 4-5 cup of water ,pinch of salt and half of saffron milk and pressure cook it in low flame for 10 to 12 minute. We need to overcook the rice.
when rice is cooked properly switched off the flame and let the cooker to release the pressure. Now open the cooker and give it a good mix. if you find any lumps in the cooked rice mash it with the help of a ladle, if you want you can add some hot water and mix it and it will be lumps free.
now check how much the milk evaporated & let it to get the desired consistency. At that time you can do your other work and stir it occasionally .when you get the desired consistency add cooked rice and mix well. At this point add sugar, condensed milk, cardamom powder and remaining saffron milk and cook it for 10 more minute. When you get your desired consistency switch off the flame.
now take a pan add some ghee and fry the cashew and raisins. I prefer to roast them in ghee. If you don't want to roast then you can add directly when you add sugar.
If you like to have your kheer hot you need to make it little more thick. if you like to have the kheer chilled or in room temperature keep it slight liquid because when you keep it for some time it will automatically get thicker. I love to have kheer when its chilled. Chilled kheer multiply the test, so I allow kheer to come to the room temperature and then put it in the freeze for 1-2 hour.
Nutritional Information per katori:
Energy : 185 calories
Protein : 4.3 gm
Fat : 7.2 gm
Carbohydrates : 26.5 gm
Fibre : 0.8 gm
If you like the recipe please share with your family &friends.