Does anyone have a foolproof kheer recipe ? I’m not a bad cook, but for some reason anytime I’ve made kheer its just been awful…I’ve tried a few recipes and its always too runny or too clumpy?
Any ideas ?
Re: kheer.
how do u make it and what rice , milk ratio u use?
Re: kheer.
Don't rely on recipes, add some rice, milk, sugar, and a cinnamon stick into a slow cooker, and let it go until you've reached the desired consistency, if you see the pudding is too clumpy, add some more milk, stir, and cook a few minutes more.
Re: kheer.
Yup like the above poster said ...
I usually soak half cup rice in water for three hours ... then drain it and with a spoon try to break them down into really small bits ...
Meanwhile, in a pot boil 7 cups full fat milk ... add cardamom pods into it ... and add the mashed raw rice into the mixture ... leave it on medium heat initially and make sure you keep stiring it coz milk burns at the bottom of the pan really quick ...
after about 20 minutes of cooking on medium heat , lower the heat , cover the pan and let it cook, but do come and stir every 5-8 minutes ... you will notice slowly that the kheer will start becoming thicker .. Also be careful, the more thicker it becomes the more the chances that it will stick to the pan and burn ... so make sure you stir it real often ...
At this point add the desired quantity of sugar .. half a tsp of salt... stir ... if you like rose water.. add just a tablspoon of hte rose water ( it its in a large bottle .. but if its a small bottle then only a drop would suffice) ... finally add all the chopped nuts .. stir some more , give it about five minutes on low heat and you are done ..
If you feel at this stage that the kheer has become too thick, add half a cup of warm milk into the kheer and stir and cook for five minutes .. that should sort the problem out ..
Re: kheer.
Thanks...I'll try it tonight and let you know how it turns out.
Re: kheer.
the best kheer i ever tasted was in my village recently. this lady had cooked it on old fashioned 'choolhaa' [wood fired choolhaa] and served in clay bowls called sakoras. slow cooking on low heat on choolha gives a burnt charcoal flavour to it...the key is: never let the kheer burn at the bottom of the pot...this will ruin it completely. also important is the pot y6ou use...better be thick bottom pot made of copper!
Re: kheer.
I've tried cooking kheer in so many different ways,but the end result is always the same...tasteless milk and rice mixture and it doesn't matter how much kewra I add,you can't even smell it let alone taste it...:(
I gave up on this ages ago...
Re: kheer.
kheer is always a bit tricky ... and you are right the desired consistency is a little difficult to get.
what i do is I make firni ...and it turns out great too ..and it takes only about 10-15 mins to make.
You'd need rice flour.
1/2 litre milk (whole milk would be better)
5-6 cardamoms
sugar to taste
kewra a few drops
rice flour 5-6 tbsp (this too can be adjusted when simmering the firni)
almonds, pistachio for garnishing
take a small portion from 1/2 litre of milk in a cup and put the rest to boil in a non stick pan. Add cardamoms to the boiling milk.
In the separate cup where you had a some milk add the rice flour and mix thoroughly. Make sure the milk is cold and there are no clumps ...when the milk in the pan starts boiling add the milk+rice flour mixture and keep stirring it continuously for about one to two minutes. Add sugar too now and taste. You'd notice the kheer starts to thicken. Reduce the heat and let it simmer. To check the consistency take a spoonful of kheer and let it cool ..you'd know what the consistency is ..don't let it burn from the bottom .
When done sprinkle and garnish with almonds nuts and pistachios and referigerate :)
Re: kheer.
I LOVE KHEER! ..
I normally do like Chicken Biryani, however I use fat-rice. I dont know what they are called, so will try to find a picture.
and I add about 1/2 liter creme in 2 liter fat milk! Yummm
Re: kheer.
I've tried cooking kheer in so many different ways,but the end result is always the same...tasteless milk and rice mixture and it doesn't matter how much kewra I add,you can't even smell it let alone taste it...:(
I gave up on this ages ago...
I think that happens when you dont cook it long enough .... or dont have enough milk added to the rice ...
normally kheer gets ready in 40-50 minutes ... why dont you try again using my recipe and see if it works for you...
Re: kheer.
Thanks...I'll try it tonight and let you know how it turns out.
if you dont come up with a good result, i will let you know the recipe, and i am sure.. that would be the best kheer you ever made!!
Re: kheer.
Queen share the recipe with us, please :@:
Re: kheer.
yar seriously thats so easy but soooo perfect in taste..
ok take 2-1/2 KG milk
1 cup rice.. soaked for a night before..
sugar as per the taste.. 2 cups maybe.. but we will taste it in the end..
Cream.. 2 packs
Plain Khoya.. 1/4 kg
Boil milk.. add cream on boiling, stir it for about 2 to 3 minutes.. as soon as it gets dissolved, add rice (rice should be crushed with hands.. as they are soaked for over a night, it will be too easy to crush it that way)
Keep stiring it until a boil.. when boiles.. lower the heat... again after a minute higher the heat and wait for the other boil.. then again lower the heat and leave it on low heat and now you can leave the room.. you will have to keep checking it after every 7 to 10 minutes.. dont forget to stir when you come to check it.. approaximately cook it for an hour on the low heat.. the more it cooks, the more it is delicious.. seriously.. my kheer takes almost 1-1/2 hour to cook..
now when you realise.. it has cooked well and turned off white.. (a bit yellowish tone), add 1 cup sugar and check.. add more according to your taste if needed...(it should taste sweeter than your desired taste as thanda honay ke baad sugar kam hojati hay) NOW when you think its perfectly ready to pour in a bowl.. add khoya.. dont forget to crush khoya with hand... as soon as you add it.. turned off the stove and stir the kheer for about a minute.. making sure that khoya has been mixed well... now take it out in a bowl.. and put chandi waraq on it.. I love it... its soooooooo rabri wali kheer... people will keep asking you.. how you made it!!
Note: I dont add ilaichi!!
Re: kheer.
yar seriously thats so easy but soooo perfect in taste..
ok take 2-1/2 KG milk 1 cup rice.. soaked for a night before.. sugar as per the taste.. 2 cups maybe.. but we will taste it in the end.. Cream.. 2 packs Plain Khoya.. 1/4 kg
Boil milk.. add cream on boiling, stir it for about 2 to 3 minutes.. as soon as it gets dissolved, add rice (rice should be crushed with hands.. as they are soaked for over a night, it will be too easy to crush it that way)
point 1: Keep stiring it until a boil.. when boiles.. lower the heat... again after a minute higher the heat and wait for the other boil.. then again lower the heat and leave it on low heat and now you can leave the room.. you will have to keep checking it after every 7 to 10 minutes.. dont forget to stir when you come to check it.. approaximately cook it for an hour on the low heat.. the more it cooks, the more it is delicious.. seriously.. my kheer takes almost 1-1/2 hour to cook..
now when you realise.. it has cooked well and turned off white.. (a bit yellowish tone), add 1 cup sugar and check.. add more according to your taste if needed...(it should taste sweeter than your desired taste as thanda honay ke baad sugar kam hojati hay) NOW when you think its perfectly ready to pour in a bowl.. add khoya.. dont forget to crush khoya with hand... point 2: as soon as you add it.. turned off the stove and stir the kheer for about a minute.. making sure that khoya has been mixed well... now take it out in a bowl.. and put chandi waraq on it.. I love it... its soooooooo rabri wali kheer... people will keep asking you.. how you made it!!
Note: I dont add ilaichi!!
point 1: you need to keep stiring all this time
point 2: remember, you DONT have to COOK khoya.. as soon as you add it.. turn off the stove IMMEDIATELY.. and just mix it well..
:)
Re: kheer.
What cream are you using ?
Re: kheer.
^ Queen, can i add condense milk instead of sugar, queen.
Re: kheer.
silly question but is kheer meant to be eaten chilled or warm?
Re: kheer.
silly question but is kheer meant to be eaten chilled or warm?
Technically ,I think it should be eaten chilled,but I like it hot,not warm but actually hot...!
Re: kheer.
Queen, do you crush the rice and the khoya prior to putting it in?
Re: kheer.
CB -- I made kheer using your recipe last night and it turned out really well ! Thanks...but just one question how much do you mash the rice, with a fork or a food processor. Everything was perfect but I think I mashed the rice too much cause the texture was really smooth (not sure if its meant to be like that)