Kheer is an integral part of every Indian home . Be it any festival or an important life event or even as sacred as offering prasad in the temple and during fasting/ upvaas , kheer is one Indian dessert that fits into any special occasion menu. It is mainly made during auspicious occasions like Diwali, holi, Navratri and even birthday’s. We are kheer lovers and never actually need a reason to make one . It’s kind of comfort food for us. All you need is one pot , less than an hour and a little bit of stirring to experience this fragrant dessert. So are you game?
Hold on , if you aren’t familiar with this delicious dessert let me give you a quick gist . Kheer is Indian version of rice pudding made by slow cooking rice in milk with addition of fragrant ingredients like saffron , cardamom, rose water and generous amount of nuts. It is sweetened with sugar or jaggery. And the best part it doesn’t contain eggs. It is simmered and reduced to form a palatable decoction you cannot resist. The beauty of Kheer is that it can be made in various ways and every region in India has a different name for it. In North India , it’s popularly known as kheer , in eastern region it goes by the name Payesh while in the South it’s called as Payasam . kheer is also made with tapioca pearls, paneer, vermicelli , almond flour . There are lot of modern and fun versions of kheer too that just tempts you to make it again and again. In short , you’ve gotta try this once and you will be hooked for life .
Ahaaa so many memories since childhood attached to this one magical bowl . Whenever I miss home I make sure to treat myself with this. So I made this on occasion of our holy festival Paryushan and quickly noted down the ingredients to share with you. This one is my mother’s recipe . I remember helping her stirring the kheer when I was a teen , because that is the easiest thing to do right . No nervousness, no anxiety as this dessert always turns perfect. Yes that is the magic of this Indian rice pudding .
So how does this creamy kheer come together in 30 minutes? 1.) With pre soaked rice – you can pre soak it 30 minutes or overnight in advance. 2.) Addition of warm milk . I microwave the milk for 3 minutes before adding to the rice, this just quickens the process. However you can skip the microwaving and directly add milk to the pan which will add up 15 additional minutes to the total time. For how to make kheer in hindi language or any other language simply make use of google translate mentioned at the end of every page. Do you love kheer and want to make it as quickly as possible then I have an instant version for you . Given below is sevai kheer also known as vermicelli kheer. This recipe uses condensed milk for quick kheer and is equally delicious . Click here for the link.
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