Introduction to Kheer
Kheer, a cherished dessert across India, holds a special place in the hearts of many, particularly during religious fasts and festive times. Essentially,
kheer is a pudding prepared by simmering rice, vermicelli, or other grains with milk and sugar, often infused with aromatic spices like cardamom and saffron. The versatility of kheer allows for countless variations, with ingredients and regional preferences adding unique twists. Its simplicity in preparation and the rich, comforting taste make it a popular choice for celebrations, offering a sweet end to any meal. Whether it is a simple rice kheer or a more elaborate version with dry fruits, kheer always delivers a sense of warmth and togetherness, symbolizing the joy of sharing and the essence of traditions.
Rice Kheer Recipe
The first recipe is for the classic rice kheer, a creamy delight that is both simple and satisfying. Begin by washing half a cup of basmati rice thoroughly and then allowing it to soak in water for about 30 minutes. In a heavy-bottomed pan, boil one litre of full-fat milk. Once the milk boils, reduce the heat and add the soaked rice, stirring continuously to prevent sticking. Keep stirring and simmering the rice until it softens and blends with the milk, taking about 45 minutes. Stir in a quarter cup of sugar, or adjust to taste, along with a pinch of cardamom powder and a few strands of saffron for colour and flavour. Cook for another 10 minutes, until the kheer thickens to your desired consistency. Garnish with chopped nuts like almonds and pistachios before serving warm or chilled.
Sabudana Kheer Delight
Next up is Sabudana Kheer, a variation perfect for fasting days as it uses tapioca pearls (sabudana). Soak half a cup of sabudana in water for about an hour until they soften. In a pan, boil a litre of milk. Add the soaked sabudana to the boiling milk, stirring frequently to avoid clumping. Reduce the heat and let it simmer for about 20-25 minutes, or until the sabudana becomes translucent and the mixture thickens. Add a quarter cup of sugar, cardamom powder, and saffron, and stir well. Cook for another 5 minutes, allowing the flavours to meld. Garnish with chopped cashews and raisins. This kheer is a light and refreshing treat, ideal for breaking fasts while satisfying your sweet cravings. The texture of sabudana adds a delightful chewiness, making it a favourite among many.
Sevaiyan Kheer Recipe
Sevaiyan Kheer, made with vermicelli, is another quick and tasty option. Lightly roast one cup of vermicelli in a pan with a little ghee until golden brown. In a separate pan, boil one litre of milk. Add the roasted vermicelli to the boiling milk, ensuring it doesn't clump. Reduce the heat and let the vermicelli simmer until soft, about 15 minutes. Stir in a quarter cup of sugar, a pinch of cardamom powder, and a few saffron strands. Cook for another 5 minutes, until the kheer thickens slightly. Garnish with chopped almonds and a few strands of saffron before serving. This kheer is known for its delicate texture and the nutty flavour imparted by the roasted vermicelli. It is a wonderful choice when you are looking for something delicious but quick to prepare.
Sweet Potato Kheer
Finally, there is the Sweet Potato Kheer, a nutritious and flavorful dessert. Boil or steam two medium-sized sweet potatoes until they are soft. Peel and mash them. In a pan, boil one litre of milk. Add the mashed sweet potatoes to the boiling milk, stirring continuously to avoid lumps. Reduce the heat and let the mixture simmer for about 20 minutes, stirring occasionally. Add a quarter cup of sugar, a pinch of cardamom powder, and a few strands of saffron. Cook for another 10 minutes, until the kheer thickens and the sweet potatoes blend well with the milk. Garnish with chopped pistachios. This variation offers a unique sweetness and is rich in nutrients. The sweet potato adds a natural sweetness and an inviting colour to the kheer, making it a delightful treat.
