kheer recipe

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i want full recipe of chawaloon ki kheer
when ever i make kheer it doesnt give me kheer taste..it tastes like i m eating doodh chawal :bummer:

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Re: kheer recipe

Mix some half and half, or thick cream , or khoya( no not cottage chease) in your milk to make it creamy.
If you cannot mix any of those then make sure , you cook the milk to the point where it becomes half of what you started with.
But mixing any of the above mentioned ingredients saves you time.
I hope it helps.

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Re: kheer recipe

What Mirch said.. I sometimes use fresh cream, never tried khoya but I can imagine it'll be good.

Make sure you cook it on low heat and let it reduce to half.

As for rice in it, my mother uses one handful for one liter of milk. I have smaller hands so I use one handful for each liter and then one extra. e.g. For example 3 handfuls of rice for 2 liters but for 1 liter of milk I use 1.5 handfuls.

Also when it gets a bit thick, use a whisk to beat it. This will break the rice and you wont get the rice bits.

4

Re: kheer recipe

Tested and tried! Easy and quick!

Basmati rice: 100 grams -soak for an hour
Milk: 1 litre
Sugar 8 tablespoon or as you like
Green cardemom seeds: 2 pieces seed
Kewra water: 1 teaspoon
Dry fruits: as you like

Once the rice are soaked, blend all the stuff except dry fruits. And then cook it, keep on stirring till the stuff behaves like a lava and then pour in bowls and garnish with dry fruits!

5

reduce just milk and then add rice
or add rice and then reduce milk?

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Re: kheer recipe

Add rice just when the milk starts to boil. After you add rice let it come to boil again and then reduce heat.

Let it cook, do stir regularly cos you don't want it to stick to you pot's bottom.

Another tip: Soak rice well in advance like for an hour or so and then rub it between you palms so they break down and then add it to milk. This will just reduce your whisking effort at the end.

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Re: kheer recipe

For a final touch, i use a hand blender to blend the rice and milk together. At that pointed i have already reduced milk to like one third so its thick.

8

its kheer aur firni?
because u mentined blending..and firni is very fine all blended but kheer has some rice bits

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Re: kheer recipe

when we cook kheer till it get thick..kherni colour turns to of white or lil pinkish… never gets thick in white colour …
but when bring kheer from market it is milky white…why its so..do they put some cournflour to thick it fast and save colour :hmmm:

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I add barfi (previously frozen) to my kheer, gives it that extra thickness, also i slow cook mine (takes hours):sleep:

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so does the frozen barfi dissolve in the kheer?..and at what point do you add it?..thanx.x

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I use half full-cream milk and half evaporated milk..Alhamdulilah it always turns-out really good. It's quick too!

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You are right. Yes it is firni as my friend told me the difference. But we call both the things kheer.

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i usually add it during middle of the cooking process, tbh it doesnt matter when you add it, cause its gonna melt anyway

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Re: kheer recipe

The most important thing is to cook it on low heat for a long time to get the creamy texture and flavour. My mom uses the same method Masi mentioned and it turns out amazing every time.

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Re: kheer recipe

if u cook kherni or firni for long time ..colour nahi kharab hojata..?

and all u people is your kherni colour is milky white at the end?

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Re: kheer recipe

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why my kheer is lsight pinkish or pale :frowning:

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Re: kheer recipe

suhaina, my moms kheer/firni is palish as well, but thats because of the cooking process. I guess if you want it to be white then don't cook it as long and add cream to it so its still thick.

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Re: kheer recipe

but cream will not melt?