on Oct 15, 2019, Updated Oct 17, 2024
Kheer is something you’ll always find on my festive menu! Thick and creamy milky base, each grain of rice intact, and served warm – you definitely need to try this kheer recipe!
Chawal ki kheer or this rice pudding can be made in two different ways – one where the milk is simmered till it thickens and forms a rabri like base. And then there’s this one where the milk is thickened with condensed milk which also sweetens the kheer.
I love this version where the kheer is made with condensed milk because:
Its faster so you don’t have to spend hours stirring and simmering the milk You still get the creaminess of kheer with the caramell-y flavor of condensed milk There is no risk of overcooking rice where it gets mushy
How To Serve Kheer
I like my kheer lukewarm but it’s a personal preference really. Some people like kheer served warm and some prefer it chilled in the refrigerator for a few hours before eating. Whatever you do, make sure to top it with lots of nuts. They add some crunch and so much texture and flavor. And that lovely yellow you see? Pure saffron. Don’t let anybody fool you into adding food coloring to kheer or skipping the saffron.
Some More Festive Sweets
Thin and Crispy Jalebis Chocolate Kheer Healthy Quinoa Apple Kheer Instant Rabdi Coconut Barfi
