We’re back with another feel-good recipe of the day – the scrumptious desi delicacy, kheer. Served at a bevy of special occasions ranging from Eid to Diwali, birthdays to weddings and lunches to dinners, it provides for the perfect dessert to end your day on a high note. However, the trick of mastering the art of making kheer is a challenging one. Not everyone gets it right! But once you get the hang of it, you can never go wrong. More importantly, kheer is the yummiest for most babies too, who don’t have teeth to chew on hard foods. Here is how you can cook up the most mouth-watering kheer for yourself and your loved ones:
1/4 cup rice, soaked
1 litre whole milk
5 to 6 cardamom pods
10 tbsp sugar
1/4 to 1/2 cup cream
To begin with, boil your rice until it is mushy. The gooey texture will only form after at least 10 minutes of active boiling. While that happens, use a wide bottomed steel pot (not non-stick) to bring your milk to a simmer. Lightly bruise the cardamom pods and add them to the milk. The key here is to keep the temperature low – kheer cooks smoothly on light heat and you will not have to keep stirring. Once the rice is mushy, drain most of the water and then mash it up thoroughly on a plate with a fork. Add to the milk mixture along with the sugar. Mix well.
Cook on low and gently simmer for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check. The kheer will cook down quite a bit in this time. Add 1/4 cup of the cream you are using and taste. Lastly, add more sugar or cream if needed. Garnish with nuts! Our go-to nuts are almonds, pistachios and cashews. Hands down, they just make the meal finger-licking good.