Kheer

Kheer Recipe: How to Make Indian Rice Pudding with Vermicelli and Almonds

Region / culture: India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Kheer is a traditional Indian rice pudding that is often served as a dessert or sweet treat. It is made with ingredients such as milk, sugar, and rice, and is flavored with cardamom, saffron, and nuts. This creamy and delicious dish is a favorite among many and is often served during special occasions and festivals.

History

Kheer has been a popular dish in India for centuries and is often associated with celebrations and religious ceremonies. It is believed to have originated in the Indian subcontinent and has since spread to other parts of the world. The dish has many variations and can be made with different ingredients such as vermicelli, semolina, or even fruits.

Ingredients

1 stick of butter
2 handfuls of very fine vermicelli
4 cups of milk
1 pt (473 ml) of whipping cream
1 handful of raisins
3 tbsp of sugar
4 almonds (optional), peeled and thinly sliced

How to prepare

Melt the butter in a 4 qt (3.78 liter) pot. Break the vermicelli into 3 inch pieces. Stir the vermicelli into the butter over low heat until it turns light brown. Pour in the milk and stir over medium heat until it boils. Add the raisins, almonds, and sugar.
Continue to cook over low heat for 10 minutes. Add the whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving.

Variations

You can make kheer with different types of grains such as rice, vermicelli, or semolina.
Add flavors such as rose water, cardamom, or saffron for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Be sure to stir the kheer constantly to prevent it from sticking to the bottom of the pot.

- Adjust the sweetness of the kheer according to your taste by adding more or less sugar.

- For a richer flavor, you can add a pinch of saffron or cardamom powder to the kheer.

- To enhance the texture of the kheer, you can add chopped nuts such as almonds, pistachios, or cashews.

Serving Suggestions

Serve kheer warm or chilled, garnished with chopped nuts or dried fruits.

- Kheer can be enjoyed on its own or paired with a savory dish such as biryani or curry.

Cooking Techniques

Cooking the vermicelli in butter adds a rich and nutty flavor to the kheer.

- Chilling the kheer before serving allows the flavors to meld together and enhances the texture of the dish.

Ingredient Substitutions

You can use coconut milk or almond milk as a dairy-free alternative to regular milk in the recipe.

- Replace sugar with honey or maple syrup for a healthier sweetener option.

Make Ahead Tips

Kheer can be made ahead of time and stored in the refrigerator for up to 2 days.

- To reheat, simply warm the kheer in a saucepan over low heat, stirring occasionally.

Presentation Ideas

Serve kheer in individual bowls or glasses, garnished with a sprinkle of cinnamon or nutmeg. - Top with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of sweetness.

Pairing Recommendations

Pair kheer with a cup of chai tea or a glass of rose water for a traditional Indian dessert experience.

- Serve alongside savory dishes such as samosas or pakoras for a balanced meal.

Storage and Reheating Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 2 days.

- To reheat, warm the kheer in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

30g per serving

Fats

15g per serving

Proteins

8g per serving

Vitamins and minerals

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

Alergens

Kheer contains dairy and nuts.

Summary

Kheer is a rich and creamy dessert that is high in carbohydrates and fats. It is a good source of proteins and vitamins, but may not be suitable for those with dairy or nut allergies.

Summary

Kheer is a delicious and creamy Indian rice pudding that is perfect for special occasions or as a sweet treat. With its rich flavors and creamy texture, this dessert is sure to be a hit with your family and friends. Enjoy this traditional dish with its unique blend of spices and nuts for a truly authentic taste of India.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my friend in India. She invited me over for lunch, and as soon as I stepped into her kitchen, I was enveloped in the most amazing aroma. She was busy stirring a creamy, fragrant pot of kheer on the stove, and I couldn't wait to taste it.

As we sat down to eat, she told me the story of how she learned to make kheer. It was a family recipe, passed down from generation to generation. She had watched her grandmother make it countless times, and now she was passing it on to her own children. I was captivated by the tradition and history behind this humble dessert.

After that day, I was determined to learn how to make kheer myself. I asked my friend for the recipe, and she graciously shared it with me. I took notes as she explained each step, from soaking the rice in milk to simmering it with sugar and cardamom. The key, she told me, was to stir the kheer constantly to prevent it from sticking to the bottom of the pot.

Back home, I gathered all the ingredients and set to work. As the milk heated up and the rice softened, I could already smell the familiar fragrance of cardamom and saffron wafting through the air. I stirred the kheer gently, feeling a sense of connection to my friend and her family as I followed their time-honored recipe.

When the kheer was finally ready, I ladled it into bowls and garnished it with slivered almonds and pistachios. I took a hesitant bite, unsure of what to expect. But as soon as the creamy sweetness hit my tongue, I knew I had succeeded. The kheer was rich and velvety, with just the right amount of sweetness and spice. It was a taste of India in my own kitchen.

From that day on, kheer became a staple in my cooking repertoire. I made it for special occasions and family gatherings, each time reminiscing about the time I first learned to make it. I shared the recipe with my own children and grandchildren, passing on the tradition that had been handed down to me.

Over the years, I have added my own twists to the recipe, experimenting with different flavors and textures. I have tried adding rose water and dried fruits, or substituting coconut milk for dairy. But no matter how I change it up, the essence of kheer remains the same - a comforting, soul-warming dessert that never fails to bring a smile to the faces of those who taste it.

As I look back on my journey with kheer, I am grateful for the friendships and memories it has brought into my life. It is more than just a dessert to me - it is a symbol of love, tradition, and the joy of sharing good food with those we care about. And every time I make a pot of kheer, I am reminded of that warm summer day in India, when I first saw the recipe that would become a beloved part of my culinary heritage.