Kheer is the desi version of rice pudding. It’s most commonly made with rice and can be flavored with cardamom and saffron. You can leave it plain or garnish it with various fruits and nuts (such as raisins, almonds, and pistachios). You’ll sometimes also see kheer lined with edible silver foil or topped with rose petals. Rice pudding typically uses eggs- however, kheer gets it’s thick texture and richness from slow cooking the milk over a long period of time. This is a super decadent dessert that is commonly served in restaurants, and at special occasions. Kheer is honestly one of the easiest desserts to prepare as it requires literally under 15 minutes of hands on time. The recipe below makes quite a large amount of kheer (for approx. 20 people) so please adjust it accordingly. Kheer tastes best served cold.
1 cup long grain rice, like basmati
3 liters milk (whole/full fat milk)
4 cardamoms, just remove the outer shell to use the seeds
A few threads of saffron (optional)
2 ½ cups sugar
Pistachios/sliced almonds etc.for garnishing (optional)
This recipe can be made either in the oven or on the grill. The directions that I've provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead. Be very careful not to overcook chicken breast meat though because it becomes very dry.
Methi Murgh Malai Tikka
2 pounds boneless chicken, cubed
2 tsp salt
1 tsp white pepper powder
1 tsp garam masala
2 tsp ginger garlic paste
1 tbsp lemon juice, plus extra for garnishing
1 tsp chopped green chilies
2 tbsp minced garlic
2 tsp dried fenugreek
3 tbsp oil, plus extra for basting
250 g yogurt
300 ml cream (optional)
1 tsp chaat masala
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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