Doodhachi Kheer

Doodhachi Kheer Recipe - Traditional Indian Rice Pudding

Region / culture: India | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Doodhachi Kheer is a traditional Indian rice pudding that is creamy, rich, and flavored with cardamom and saffron. This dessert is a popular choice for special occasions and festivals, as it is easy to make and loved by all.

History

Doodhachi Kheer has been a staple in Indian cuisine for centuries, with its origins dating back to ancient times. It is believed to have been a favorite among royalty and has since become a beloved dessert in households across the country.

Ingredients

0.5 cup of long-grained rice
1 tin of condensed milk
5 cups of milk
2 tbsp of almond powder
1 tsp of cardamom powder
a pinch of saffron
sugar to taste

How to prepare

Cook the rice in a pressure cooker with enough water until it becomes soft.
Drain the cooked rice and mash it.
Heat the milk until it thickens and becomes creamy.
Add condensed milk, mashed rice, sugar, almond powder, cardamom powder, and saffron to the milk.
Continue cooking until the mixture becomes creamy.
Serve the hot mixture with puris.

Variations

Add raisins or dried cranberries for a burst of sweetness.
Use coconut milk for a dairy-free version.
Experiment with different spices like cinnamon or nutmeg for a unique flavor profile.

Cooking Tips & Tricks

Be sure to cook the rice until it is soft and mashable, as this will help thicken the kheer.

- Stir the kheer constantly to prevent it from sticking to the bottom of the pan.

- Adjust the sugar to taste, as some condensed milk may already be sweetened.

- Garnish with chopped nuts or dried fruits for added texture and flavor.

Serving Suggestions

Serve Doodhachi Kheer hot or cold, garnished with chopped nuts or dried fruits.

Cooking Techniques

Pressure cook the rice for a quicker cooking time.

- Use a heavy-bottomed pan to prevent burning.

Ingredient Substitutions

Use basmati rice instead of long-grained rice.

- Use regular milk instead of condensed milk for a lighter version.

Make Ahead Tips

Doodhachi Kheer can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Doodhachi Kheer in individual bowls garnished with a sprinkle of saffron threads for an elegant touch.

Pairing Recommendations

Pair Doodhachi Kheer with hot puris or jalebis for a classic Indian dessert combination.

Storage and Reheating Instructions

Store leftover Doodhachi Kheer in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warm.

Nutrition Information

Calories per serving

Each serving of Doodhachi Kheer contains approximately 250 calories.

Carbohydrates

Each serving of Doodhachi Kheer contains approximately 30 grams of carbohydrates.

Fats

Each serving of Doodhachi Kheer contains approximately 10 grams of fats.

Proteins

Each serving of Doodhachi Kheer contains approximately 5 grams of proteins.

Vitamins and minerals

Doodhachi Kheer is a good source of calcium, vitamin D, and potassium.

Alergens

Doodhachi Kheer contains dairy and nuts.

Summary

Doodhachi Kheer is a rich and creamy dessert that is high in carbohydrates and fats, making it a decadent treat.

Summary

Doodhachi Kheer is a delicious and comforting dessert that is perfect for any occasion. With its creamy texture and aromatic flavors, it is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Doodhachi Kheer. It was a warm summer day, and I was visiting my friend Meera who had recently moved to a small village in India. As soon as I walked into her home, I was greeted by the most delightful aroma coming from her kitchen.

Meera was busy stirring a large pot on the stove, and when she saw me, she beckoned me over with a smile. "Come, sit down and try some of this delicious Doodhachi Kheer I just made," she said, handing me a bowl filled with the creamy, fragrant dessert.

As soon as I took my first bite, I knew I had to learn how to make this heavenly dish. The rich, creamy texture of the milk combined with the sweetness of the sugar and the crunch of the almonds and raisins was simply divine. I asked Meera for the recipe, and she graciously agreed to teach me how to make it.

Meera explained that Doodhachi Kheer is a traditional Indian rice pudding that is often made for special occasions and celebrations. It is a labor of love, requiring hours of slow cooking to allow the flavors to meld together and create a decadent dessert that is fit for royalty.

The first step in making Doodhachi Kheer is to wash and soak the rice in water for at least 30 minutes. This helps to soften the rice and ensures that it cooks evenly in the milk. While the rice is soaking, I heated a large pot on the stove and poured in a generous amount of whole milk.

Meera instructed me to stir the milk constantly to prevent it from scorching on the bottom of the pot. As the milk simmered and reduced, I added the soaked rice and let it cook until it was tender and the mixture had thickened to a creamy consistency.

Next, I added sugar to sweeten the kheer and a pinch of saffron for a subtle floral flavor and a beautiful golden hue. I also tossed in a handful of chopped almonds and raisins for added texture and sweetness.

As the kheer continued to simmer on the stove, filling the kitchen with its intoxicating aroma, Meera shared with me the significance of this beloved dessert in Indian culture. She explained that Doodhachi Kheer is often made for festivals such as Diwali and Holi, as well as for weddings and other joyous occasions.

Meera also shared with me that her own grandmother had taught her how to make Doodhachi Kheer when she was a young girl, passing down the recipe through generations of their family. As I stirred the pot and watched the kheer thicken to perfection, I felt a sense of connection to my own heritage and a deep appreciation for the traditions that bind us together.

Finally, after hours of patient simmering and stirring, the Doodhachi Kheer was ready to be served. I ladled generous portions into bowls and garnished each one with a sprinkle of crushed pistachios and a dash of cardamom powder.

As we sat down to enjoy our dessert, Meera and I savored each spoonful of the creamy, fragrant kheer, sharing stories and laughter as we relished the sweetness of the moment. I knew that this recipe for Doodhachi Kheer would become a cherished part of my own culinary repertoire, a reminder of the joy and connection that food can bring to our lives.

And so, with a heart full of gratitude and a belly full of delicious kheer, I bid farewell to Meera and returned home, eager to share this newfound recipe with my own family and friends. I knew that the memory of that warm summer day and the taste of Meera's Doodhachi Kheer would stay with me always, a reminder of the power of food to nourish not just our bodies, but our souls as well.