Kheeranand Recipe
Kheeranand, also known as Kheer, is an inseparable part of Indian festivities and celebrations. Whether it's a birthday party, a wedding, or a religious gathering, no festive occasion is complete without this sweet delight.
Equipment
- Heavy-bottomed pan or kadai
- Wooden Spoon or Spatula
- Mixing Bowls
- Ladle
- Small saucepan (if using saffron)
- Serving bowls or glasses
Ingredients
- 1 cup Basmati rice
- 2 cup whole milk
- 1/2 cup sugar
- 1/4 cup chopped mixed nuts
- 1/4 cup raisins
- 1/2 tbsp cardamom powder
Instructions
- Soak basmati rice for 15-20 minutes.
- Boil milk in a heavy bottom pan.
- Add soaked rice, sugar, and cardamom and cook on low flame till rice is cooked and milk thickens.
- Garnish with nuts and saffron and serve chilled.
Video
Notes
- Use full-fat milk for a richer and creamier texture.
- Do not overcook the rice, otherwise it will become mushy.
- Add the sugar gradually and stir until it dissolves completely.
- You can add other nuts and dried fruits, such as pistachios, walnuts, and raisins, to the kheer.
- If you want a thicker kheer, add a tablespoon of cornstarch or rice flour mixed with a little milk.
- Kheer Anand can be served hot or cold.