I used to have a friend that made the most delicious kheer…it was sweet but not overly sweet…it was thick and the texture was coarse so that you could actually feel the bits of rice in it.
Above all it was beautifully white…as white as you can imagine…as white as a blanket of freshly fallen snow…
We would always ask her how she managed to make it so white. When we made kheer it would have an ivory, creamy sort of colour to it…never did it turn out bright white. She would never share her secrets.
Does anyone here have any clue?
Does your kheer turn out milky white or creamy like the one that I make?
I have been asked to make kheer for a pot-luck this weekend and would love to make it the way she used to so any help, tips, tricks will be appreciated.
I have no clue how your friend did it but i know for icing cakes, there is an ingredient you can add in the icing to get it to be pure white. Not sure if it would work with other desserts. This is the product i am talking about:
My mum's kheer is always milky white... never seen here make the creamy coloured one... and yep, you can feel the rice grains too. Maroush is right. My mum never uses cream either but her kheer is always soooo creamy. You have to cook it for ages to get that creamy consistency but still be able to feel the grains of rice!!
Maybe I’m missing something (and I by no means am a cooking expert), but doesn’t milk get the creamy/badaamy colour automatically by cooking it for a long time? How can you cook it and not have it change colour
she must be using reduced fat milk....I know when I use reduced fat milk my kheer turns out white but never bluish white if that's the color you're talking about.
As my mother says,' the kheer must not, under any conditions, stick to the bottom of the pan. Even if a tiny bit gets stuck, you will end up with off-white.' So start stirring as soon as you add the milk to pot.
So, to make white kheer you need to use milk that is low on the fat content (I suggest 3.25%), be mindful of constantly stirring it (this distributes the heat evenly throughout the kheer so it cooks at the same rate), keeping the heat on medium high, and making sure the pot you are using has a heavy bottom (decreases the chances of it sticking to the bottom of the pot).
When my mom makes kheer, she puts the tava underneath the pot, turns the heat to 7 (on electric stove), and asks all of us family members to take turns for stirring (so it cooks evenly and doesn't stick to the bottom). Good workout for your arms and shoulders :D
Also to achieve the grainy texture, my mother does not soak the rice. They go in dry once the milk starts boiling. And if you want to add cream, add it near the end after adding the sugar (say 5-10 mins before taking it off the heat)
Nope, to make milky white kheer, you do not need to use low fat milk. My mum uses the full fat milk and cooks for a looooonnnggg time. Doesn't add any cream though.
Guess everyone has their own method but asian dessert making (from scratch - no packet rubbish) is an art though....
I add powdered milk to shorten the time to make the milk thick. I also add some cream. It does not give me white color but it sure saves time and tastes amazingly good.
wow...so many suggestions.....thanks to all of you.
I have never, ever made kheer from low-fat milk.......always used full fat which in Canada is 3.25%.
I have used cream on some occasions but no matter what I have done it has always turned out off-white in colour.
Chalo....let me try a combination of these suggestions and see what happens......
so last night I was having a conversation with my mom, bhabhis and phuppo about kheer. I also love white kheer when I was little, and I always thought my phuppo made this type of kheer. So i asked her the recipe but she had no idea what i was talking about..lol. then my mom told me that my nani used to make this type of kheer...and its the kheer they always make in the village. No one really likes it (including my bhabhis, mom) but I love it.
I asked ammi how do they make it so white, and she said they add the milk at the end (they call it kacha dhood ka kheer..something like that). And it tastes exactly how you described it. Ammi says that if you let the milk cook for a long time it turns into a cream colour.
I need to go over to my nani's house and tell her to make me some kheer for me and you =).
