In India, festivals are been celebrated for some reason. People are excited not only for festivals but for the varieties of dishes that are been prepared at that time.
The main part of the festival menu is Kheer. Kheer, Payasa, or Phirni is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice, people use different things as a substitute for rice but generally, it is prepared with rice only. It is typically flavored with cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts.
It is typically served during a meal or as a dessert. Kheer originated in the Indian subcontinent, was a part of the ancient Indian diet and, is mentioned in the Ayurveda. According to Ayurveda, Kheer has a cooling effect on the body. It helps to regulate metabolism.
Cardamom improves digestive fire and fights with the mucus-forming properties of milk. Saffron has a cooling property and promotes assist mutilation of the nutrients, if you want to make it more healthy then you can use brown rice.
Kheer is not something that we consume on a daily basis, so sometimes it is good to have kheer as a dessert or a sweet dish.
How to prepare homemade Kheer - RecipePrint Recipe
- 1litre full-fat milk (add water to adjust)
- 250-grams long rice (rinsed)
- 1/4 teaspoon saffron
- 1 tbsp milk
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- 1 tbsp chopped almonds
- 1 tbsp chopped cashew nuts, chopped pistachios
- 1 tbsp chopped raisins
- To make the rice kheer, wash and soak the rice in enough water for half an hour, drain and keep aside.
- Take a pot, pour the milk in it, and boil it on medium to high flame properly.
- When the milk is boiled, add the rice, mix well and, cook on a slow flame for 35-40 minutes.
- Till then, dry roast the saffron in a saucepan on a medium flame for a few seconds.
- Add 1 tbsp of milk and cook on a medium flame for 1 minuteKeep the saffron-milk mixture aside.
- Add the sugar in rice and mix well and cook on a slow flame for 3-5 minutes while stirring sometimes.
- Add the cardamom powder and simmer on a slow flame for 2 minutes while stirring in between.
- Add the roasted saffron and the chopped dry-fruits and boil the rice kheer on a slow flame for 10-12 minutes (keep stirring in between)
- While serving, you can add saffron strands and more dry fruits on the Kheer.