Indian Know How To Prepare Kheer With These Easy Steps
Discover the magic of this classic Indian dessert made with rice, milk, and dry fruits. Simple ingredients, rich flavours—try making kheer at home today!
Kheer is an Indian sweet which has a prominent place in every celebration or festival. This sweet and rich rice pudding is prepared by slow cooking rice in milk and sweetening it by sugar or jaggery along with cardamom, saffron, and a mixture of dry fruits. It has very comforting flavour and a creamy texture which makes it a favourite among all, especially it's enjoyed even more when chilled. The preparation of kheer at home is not only simple but satisfying.
Just a handful of ingredients, and a little patience will have you on your way to mastering this timeless recipe. Follow these easy steps to perfect kheer at home!
Ingredients
- 60 Gram Short grain rice washed & soaked
- 1 Liter Milk
- Few Vetiver roots
- 100 Gram Sugar
- Almond Sliced (For Garnishing)
Cooking Instructions
Pour the milk into a kadai and bring it to a boil.
Add the washed and soaked rice to the bubbling milk only after it has come to a rolling boil. Let the rice be cooked through on a medium flame for longer.
Next, place the vetiver roots in a muslin cloth and throw it all in. Cook until the rice is completely done.
Take out the vetiver roots from the kheer, next add sugar. Stir well for it to be completely dissolved and boil it finally.
Turn off the flame. Serve the kheer warm or chilled, garnished with thinly sliced almonds.
Summary
Know How To Prepare Kheer With These Easy Steps
Discover the magic of this classic Indian dessert made with rice, milk, and dry fruits. Simple ingredients, rich flavours—try making kheer at home today!
Ingredients
- 60 Gram Short grain rice washed & soaked
- 1 Liter Milk
- Few Vetiver roots
- 100 Gram Sugar
- Almond Sliced (For Garnishing)
Main Procedure
Pour the milk into a kadai and bring it to a boil.
Add the washed and soaked rice to the bubbling milk only after it has come to a rolling boil. Let the rice be cooked through on a medium flame for longer.
Next, place the vetiver roots in a muslin cloth and throw it all in. Cook until the rice is completely done.
Take out the vetiver roots from the kheer, next add sugar. Stir well for it to be completely dissolved and boil it finally.
Turn off the flame. Serve the kheer warm or chilled, garnished with thinly sliced almonds.
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