Rice Kheer (Pudding) is a very popular, thick, creamy and delicious Indian dessert made with rice, milk, sugar and flavored with some cardamom powder and nuts. Some like to use cooked rice for making this dish but for today’s post I’ll be sharing the recipe for making this pudding from scratch. Its my MIL’s recipe and comes out perfect every single time I make it.
In addition to cardamom, I like to add a touch of saffron to this dish which makes it even more rich and fragrant in addition to imparting a slight color to this dish. When it comes to saffron little goes a long way. This dessert can be served hot or cold, choice is yours. Which ever way you decide it tastes equally delicious. In fact you can make this dish in advance and refrigerate. The flavors really marry well and taste even better the next day. It tends to thicken when refrigerated so if you don’t like it too thick, add some milk and adjust consistency before serving. Occasion could be any – wedding, festivals, parties, potlucks, or simply a dessert craving this dish is surely a big hit always.
Now to the recipe…
Ingredients: (Serves 4)
1/4 cup of rice (using basmati rice)
4 cups of milk (using whole milk)
1/2 cup of sugar (or to taste)
4-5 shelled pistachios for garnishing
2 tbsp of raisins
pinch of cardamom powder
couple of strands of saffron (optional)
Wash and soak the rice for 20-30 mins then drain and keep aside. Soak the almonds in hot water for 10 mins, peel the skin off and roughly slice them. Similarly roughly chop the pistachios and cashews and keep them aside with raisins. In a thick bottomed pot bring milk to a boil and then add the soaked and drained rice to it. Stir well and cover and cook on low flame until the rice is 3/4th cooked (approximately 20 mins). Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
Once you see that Rice is almost cooked, add the sugar, cardamom powder, saffron, dry fruits -cashews, raisins and almonds (reserving few for garnishing along with pistachios). Mix well and cook on low heat until the mixture thickens. (approximately 30-40 mins) Keep stirring intermittently to prevent the milk and rice from sticking to the bottom of the pan.
- I have used Basmati Rice for this recipe, but any kind will work.
- Whole milk gives it a nice and creamy texture but low fat milk will work too. If you want to take the creaminess to the next level you can substitute 1 cup of milk with half n half or cream.
- You can use dry fruits of choice. I prefer to add cashews, almonds and raisins and they go very well with this kheer. Prefer to reserve the pistachios for garnishing. But you can alter it based on your preference.
That’s it, creamy, thick and delicious Rice Kheer (Pudding) is ready, Serve it hot or cold garnished some more dry fruits on top. Enjoy!!
There are very few fasts that I observe and Angarika Sankashti (chathurti that falls on a Tuesday) in one of them. This fast ends at night where you prepare your meal without using any onion garlic & seal it with a sweet dish. Mom usually makes Sevai Kheer (her patent) for such occasions and I would fondly eat this in comparison to the other members of the Kheer family. Also during a recently chito chat with my MIL, she expressed her content over the quick cooking time of this dish which is so true. All in all, I finally decided to make Sevai Kheer for this auspicious occasion.
Like most members of pudding family, Sevai kheer too can be relished hot or cold. This kheer has a tendency to become thick as time progresses. So if you have make it before hand add some milk and mix to adjust the consistency. I prefer eating this Kheer thick and warm.
For this recipe I’ve used condensed milk since it helps speed up the milk thickening process as well as adds to the sweetness. But you can easily make this using sugar too just simmer the the milk for longer to get thick consistency of milk like shown in my Rice Kheer recipe. Or you could use a mix of both condensed milk and sugar.
Now to the recipe…
1/2 cup vermicelli (sevai)
2 cups of milk
1/2 can of condensed milk (around 1/2 cup) OR sugar to taste
Few almonds and raisins (or any dry-fruits of your choice)
2-3 green cardamom pods (peel & crush the seeds to powder consistency)
1 tbsp of ghee/clarified butter
few strands of saffron (optional)
- Heat ghee in a vessel and once hot, roast the vermicelli on medium flame. Keep stirring to ensure they don’t stick. Once they turn slightly golden, remove on a plate and keep aside.
- In another vessel, bring milk to a boil and then add the condensed milk and crushed cardamom seeds and stir. (Note:- if you are using only sugar and no condensed milk then add the sugar after vermicelli has cooked i.e. along with the dry fruits mentioned below)
- Once it starts bubbling, add the roasted vermicelli and let it simmer on low-medium heat for 10 mins.
- In the mean while, blanch the almonds, peel the skin and chop into small pieces. Add these along with few raisins to the boiling milk and vermicelli. Allow to simmer.
- Add some saffron threads , stir and simmer again.
- Keep simmering till you get the kheer of desired consistency.
That’s it out Sevai Kheer is ready, Garnish it with more dry fruits of your choice and serve it either warm or cold. Enjoy!