Rice kheer is an aromatic rich Indian pudding which is made by boiling rice with milk and sugar. It can be flavoured with myriad of ingredients such as saffron, kewra water, rose water and green cardamom powder. This quintessential Indian dessert is madly loved by people across the world. It can be served hot and chilled. Being loaded with nuts and dry fruits, it becomes a part of any lavish menu on festivals and special occasions.

No Indian religious ceremony is complete without kheer because it is an ancient sweet offering to gods in Hindu culture. As the festive season is beginning soon, you can prepare it on various festivals to satisfy the sweet cravings treating your taste buds in a royal way.

Pitru Paksha is also going on and Brahma Bhoj plays a significant role in shradh rituals. During Brahma Bhoj, rice kheer is a must to be included in the food offerings to the ancestors. It is offered as the most popular sweet dish generally by all Hindus who observe shradh rituals. However it is not offered and eaten on Ekadashi tithi because on this tithi, rice consumption is prohibited according to the Hindu tradition. On other shradh tithis, rice kheer is an indispensable part of the shradh food offerings.

Prepare rice kheer with natural ingredients to make it an healthier alternative to other sweet treats. Rice is a great source of carbohydrates and milk is a great source of protein and calcium. Kheer made with rice and milk has cooling effect on body. It tastes extremely delicious when served chilled. Nothing can beat the insatiable pleasure derived from kheer during festivals. It is a rich, creamy dessert which is very easy to prepare and does not involve much effort.

Here is the recipe:

Serves: 8

Preparation time: 15-20 minutes

Cooking time: 60-90 minutes

Ingredients:

Full cream milk: 2 litres

Basmati rice :  ½ cup (2 handful)

Sugar: 12 tbsp

Saffron strands: 2 pinches

Green cardamom powder:  ¼ tsp (freshly crushed)

Almonds: 12-15 (soaked)

Cashew nuts: 15

Chirongi: 1 tbsp

Raisins: 1/3 cup

Musk melon seeds: 2 tsp

Pure ghee: 1 tsp

Method:
Wash rice thoroughly and soak for half an hour in plenty of water. Drain the water and add rice into milk and put it on fire on high flame. Give a boil on high flame stirring occasionally. Turn the flame low after a boil comes. Stir occasionally scrapping from sides and bottom so that kheer should not burn.  In the meantime, peel soaked almonds and chop them. Coarsely chop cashew nuts. Heat one teaspoon of pure ghee and add musk melon seeds in it. Saute them covered for few seconds until they swell. Do not forget to cover the pan while frying melon seeds because they splatter while getting fried. Soak saffron strands in one tablespoon of milk.

Crush two to three green cardamoms to powder form. When kheer becomes little thick and pale in colour, say after 45 minutes of cooking on low flame, add sugar, saffron, cardamom powder, cashew nuts, almonds, chirongi and fried melon seeds. Mix well. Keep stirring occasionally for another half an hour.  If you find the consistency of the kheer too thick, add little milk and cook on low flame for another 10 to 15 minutes.Turn off the flame. Add raisins. Give a good stir.

Transfer the kheer in a serving bowl and let it cool. Refrigerate it for five hours and serve chilled.

Tips to make a delicious kheer:

Use full cream milk to make a creamier kheer. Use basmati rice to give the kheer perfect rich taste. Add saffron strands and cardamom powder to give this dessert a lovely flavour and a soothing aroma. Add lots of nuts and dry fruits to make this kheer royal in true sense. Cook it on low flame stirring frequently for quite a good time until its consistency becomes creamier and its colour becomes slightly pinkish-pale. Refrigerate the kheer for at least four to five hours because it tastes best when served chilled.

There is nothing more soothing and satisfying than a delicious kheer on any festival.