A few weeks ago, I hosted my first three-course Indian food dinner party! It was a lot of work for a newbie like me, but it was much appreciated by our non-Indian guests. To make my life a little easier, I thought about sticking with easy desserts, like fruit. Then I thought about making kheer, a dessert I have always loved and which is not difficult to make!
Kheer (also known as payasam in South India) is a type of rice pudding. It is usually flavored with saffron, almonds, pistachios, and/or cardamom. Kheer has a milkier texture and is not as thick as American rice pudding. If you ever have last-minute company, I highly recommend preparing kheer as dessert because it does not take a long time to make and is liked by most people. Our dinner party guests absolutely loved it!
First, soak the rice in warm water for 30 minutes to one hour. Drain the water from the rice and set aside.
Next, heat the ghee (or unsalted butter if you do not have ghee) in a pot until warm, and then add the soaked rice to the pot. Make sure to use a non-stick pot so that the milk and rice do not burn.
I know some of you may be wary of using ghee/butter, but just remember--you're only supposed to eat a small bit of kheer at any time, as is the case with any dessert! A little bit of ghee or butter once in a blue moon is ok :) Roast the rice in the ghee/butter for 3 to 4 minutes, using a spatula to ensure all the grains of rice are coated.
I know some of you may be wary of using ghee/butter, but just remember--you're only supposed to eat a small bit of kheer at any time, as is the case with any dessert! A little bit of ghee or butter once in a blue moon is ok :) Roast the rice in the ghee/butter for 3 to 4 minutes, using a spatula to ensure all the grains of rice are coated.
Now add the milk and bring it to a boil. Once boiling, lower the heat so that the milk simmers for 15 to 20 minutes. This timing is based on using 2% milkfat milk. If you were to use whole milk, you would simmer for less time. If you were to use skim milk (which I do not necessarily recommend since it literally has no fat), you would need to simmer for a longer amount of time.
While you wait for the milk to come to a boil, you may want to crush the cardamom pods, remove the skins, and grind the seeds into a powder. If you need to chop up your almonds and pistachios, this is also a good time to do that.
As I said above, once the milk is brought to a boil, remove the lid and lower the heat so that the milk simmers. Stir the milk with a wooden or plastic spatula frequently so that it does not burn. Over 15 to 20 minutes the milk will thicken.
Once the milk has thickened, press the rice against the side of the pot using a spatula. According to my Mom, there should not be many whole pieces of rice left at the end!
Once you have mashed up almost all of the rice, the kheer should have a nice and thicker consistency.
Now add the sugar, cardamom powder, slivered almonds, and saffron, and stir to combine. As a note, saffron is optional. It tastes amazing, but it is also expensive; so I understand if you don't want to splurge on it for this recipe! Saffron has a smell and taste which is somewhat reminiscent of honey--so adding a touch of honey can be an alternative!
Kheer may be served warm or cold. If serving warm, spoon the kheer into bowls, garnish with pistachios and serve. If serving warm, let the kheer cool down for 15 minutes, and then place in the fridge. Spoon into bowls and garnish with pistachios when ready to serve.
As a reminder, if you are serving it cold, the kheer will become thicker in the fridge as it cools. If the kheer is the perfect consistency when warm, then add more milk before putting it in the fridge.
As a reminder, if you are serving it cold, the kheer will become thicker in the fridge as it cools. If the kheer is the perfect consistency when warm, then add more milk before putting it in the fridge.
Indulge and Enjoy (once in awhile)!!
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Recipe (serves 4 to 6):
- Soak the rice in warm water for 30 minutes to one hour. Drain the water from the rice and set aside.
- Warm the ghee or butter in a pot. Add the rice and toss to coat in the ghee. Roast the rice in the ghee for 3 to 4 minutes.
- Add 3 cups of milk to the pot and bring to a boil.
- While the milk comes to a boil, crush the cardamom pods, remove the skins, and ground the seeds into a powder. Chop the almonds if not already slivered.
- Once the milk comes to a boil, reduce the heat and let the milk simmer for 15 to 20 minutes until the milk thickens. Using a wooden or plastic spatula, frequently stir the milk while it simmers.
- Using the spatula, press the grains of rice against the side of the pot so that there are very few whole grains of rice left.
- Add the sugar, cardamom powder, almonds, and saffron (or honey) and stir to combine.
- If serving warm: Spoon into bowls, garnish with pistachios, and enjoy!
- If serving cold: If the consistency of the kheer is perfect, add another 1/2 cup of milk to the pot and stir. Let the kheer cool outside for 15 to 20 minutes before moving the pot to the fridge to cool further. Once ready to serve, spoon into bowls, garnish with pistachios, and enjoy!
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