kheer

Lifestyle Parenting, Household Affairs and Cuisine corner
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how many days in advance can i make kheer?

Ive got a dawat ive organised for this Saurday, and my stove aint big enough to be making haleem and kheer in the one go… plus i dont want haleem bouncing into the kheer {(and vice versa) so I was thinking of making it either on Wednesday or Thursday (working, otherwise could have made it on the Friday)… would this be too early?

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Re: kheer

I usually make it the night before an even and let it cool in the refrigerator over night/ through the next day.

Either that, or I make it morning of, if the dawat is later in the evening, so the kheer has plenty of time to cool down.

I’m don’t see why you couldn’t make it earlier than a day or so. :hmmm: As long as you have something good to keep it covered and stashed away so it doesn’t pick up any other smells from the fridge.

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Re: kheer

Am not into coking - saw this in realtime waiting for stupid Nbc to show Sunday track and field. Kheer (payasam in my language) ages well. So will taste better on sat if prepared Thursday. That's my unprofessional input - out of this thread!

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I had made kheer last week and it was good until until was all finished which was just yesterday :)

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Re: kheer

If its a saturday party , you can get away with making kheer on thursday , but please dont make it any earlier, coz it starts tasting weird .. the actual taste of kheer lasts not more then two to three days and after that most people can tell that its losing its taste ..

And like above posters said, do cover it really really well so that no smells get into the kheer and keep it particularly away from where you place the salan in the fridge ..

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Re: kheer

thanks guys... I think I'll make it on the Friday night then after work... Id like it to be good for the saturday... our aftari is soooo early, it puts everything out of wack!

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Re: kheer

make it a night before. Not more than that and if u are living in pakistan then make sure the availability of electricity :cb:

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Re: kheer

i love kheer served in shakoras…it gives it a perfect consistency by absorbing extra water in the kheer and giving it a unique clay flavour to it.

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^ I dont have those with me :( otherwise would have made them in those

queen_24, in australia..... hopefully dont have power issues here...

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Need a good kheer recipe pls.

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hey guys,

the kheer turned out to be a success but then again the husband pointed out that most of the people eating it dont know the difference between good and bad food :hmmm:

I made khoya as well to put inside it… the only thing I found was that the rice were still quite fluffy.. like u could still see them… apparently thats completely fine too (according to SIL) but I wanted them all mushed up…

not bad for a first attempt though… both the bowls I made got completely wiped out

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Re: kheer

Sadzzz can you please share your recipe of kheer? I would love make it on Eid.

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Re: kheer

bebo… lol, it took me ages to get this secret recipe off my mum… (whats with mums and not sharing their recipes?!)

khair… so this is how I made it

Ingredients:
1 cup rice
3 litre full cream milk
1 tsp cardamon powder
1 cup sugar
50g almonds
100-150ml thickened full-cream milk

khoya:
100ml pure cream
1 cup full-cream milk powder
1 tsp sugar

  1. Wash and Soak rice in water for about half hour
  2. After the half hour, break the rice with your fingers in the water it is in.. break it so its small little particles
  3. Heat a pan, and place the rice (with a little bit of water) in the pan
  4. Whilsts the rice is on the pan and the water is drying up (not completely), heat a little bit of the milk (maybe 2 cups) in a mircowaveable bowl for 2 min
  5. Add the milk to the rice and stir the rice/milk mixture until milk thickens.
  6. Keep repeating step 4 & 5 until all 3 litres of milk are in the pan
  7. Keep stirring the mixture and make sure none of it is getting stuck to the bottom
  8. Once the milk has thickened (not too much because once the kheer is cooled, it’ll thicken even more… leave it the same consistency as you would for sheer korma)… Add the thickened cream
  9. Add the cardamon powder
  10. Add the sugar.
  11. Once the sugar is all disolved and the mixture has thickened a little again (not too much), add the khoya and let the micture thicken slightly again.
  12. Place the kheer into a dish and let it cool completely.. (I left mine out for a good few hours)
  13. Place in fridge
  14. Remove and garnish with pistachios (or whatever you like)

Khoya:

  1. Whilst you’re working on the milk/rice mixture, you can make the khoya.
  2. Place 1 cup of powdered milk, 1 tsp of sugar and pure cream in a microwavable bowl.
  3. Mix the ingredients so its nice and smooth
  4. Place mixture in microwave for about a minute
  5. Remove from microwave and stir the mixture so that there are no lumps (kinda looks like real smooth dough
  6. Place in microwave for about another 30 seconds
  7. Repeat step 5.
  8. Add to the rice/milk mixture right towards the end

Also, for those who dont like nuts and bits in their kheer, a trick is to use Almond meal rather than silvered or halved almonds. My bhabhi doesnt like nuts and things (and neither does munchkin), so I always use almond meal… and its gives such an awesome texture :k:

and i apologise if ive confused anyone

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^ Wow Sadzzz that seem like a really good recipe. Thanks for sharing with us. :k:

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i looked at a few recipes online… and realised those are such simple and short recipes in comparison to what i came up with… lol

but i swear, it tastes declicious :k: