Known by several names, including payasam or payesh, kheer is a famous pudding or porridge from the Indian subcontinent that is made of rice, milk, and sugar.
Every region of India has its own distinct kheer variety, with varying ingredients and flavors.
Ingredients:
The ingredients needed to complete the recipe, such as:
- Types of rice (basmati, short-grain, etc.)
- Milk (whole, full-cream, etc.)
- Sugar or jaggery
- Nuts and dried fruits (optional)
- Spices like cardamom, saffron, and rosewater (optional)
Instructions:
detailed directions for making the kheer
- The rice should be rinsed and soaked until water turns clear. Once that has happened, let it soak in enough water for 20 to 30 minutes. When the 30-minute period has expired, drain the rice and set it aside.
- One teaspoon of ghee, the rice that has been soaked and rinsed, and three to four crushed green cardamom pods should all be added to a heavy-bottomed pan that has been heated to medium heat.
- Mix the cardamom and ghee into the rice and toss until fragrant, about one to two minutes.
- Next, pour the milk into the pan and thoroughly mix. Placing the heat on medium-high.
- Bring the milk to a boil; this should take ten to twelve minutes. To prevent milk from sticking to the pan’s bottom, stir in between.
- Let the kheer cook on low heat for 25 minutes after the milk reaches a boil, stirring it every two minutes, the milk will reduce considerably after 25 minutes, and the kheer will appear thick and the rice will be completely cooked. If you want super thick kheer, you can cook it for another 15 minutes.
- Mix after adding the sugar. Mix in the nuts as well.
- If your kheer does not look very thick at this point, don’t worry. It will thicken as it cools. After adding the sugar and nuts, cook for 5 more minutes. The sugar should dissolve completely.
- Take the pan off of the burner.
Serving suggestions:
Add rose water, if using, and stir. Add extra almonds to the garnish and serve the kheer warm or cold. Kheer can be served hot or cold and topped with edible flowers, dried fruits, or nuts.
Foods like puris or papads that go nicely with kheer.
Tips and variations:
It is essential to follow certain instructions when creating kheer, like selecting the appropriate rice variety or utilizing sugar substitutes.
Kheer comes in a variety of popular varieties, including mango, seviyan, and paan.
Conclusion:
An element of the traditional Indian cuisine is kheer.
give the dish a try and tell back with their own experience.
Additional sections:
Kshira (क्षीर), the Sanskrit word for milk, is the source of the word kheer. Another outdated term for sweet rice pudding is kheer. In South Indian circles, the word “pāyasam” is associated with the Sanskrit word payas, which means “rice.”