Best Cardamom Kheer Recipes

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KHEER RECIPE, HOW TO MAKE RICE KHEER



Kheer Recipe, How to Make Rice Kheer image

The only ultimate rice kheer recipe you will ever need! Make this Indian rice pudding in a regular pot or instant pot, it turns out super delicious, creamy and aromatic. This makes a great dessert for any occasion. Serve warm or chilled.

Provided by Swasthi

Categories     Dessert / Sweet

Time 55m

Number Of Ingredients 10

4 cups milk ((for instant pot 2½ cups milk) (refer notes))
¼ cup water ((avoids burning))
¼ cup rice ((basmati or any rice))
6 to 8 tablespoons organic sugar ( (6 tbsps for moderate sweetness))
½ teaspoon cardamom powder (or elaichi (about 2 to 3 pods))
10 cashews (or blanched almonds chopped)
10 pistachios (chopped (optional))
2 tablespoon sweet raisins ((optional))
1 tablespoon ghee (optional for frying nuts)
1 pinch saffron (or 1 tsp edible rose water)

Steps:

  • Wash rice a few times & drain completely. Chop the nuts & set aside.
  • Pour ¼ cup water to a large heavy bottom pot. This prevents kheer from getting scorched at the bottom.
  • Then pour milk & bring to a boil.
  • Keep stirring the milk often to prevent the fats getting stuck to the bottom.
  • Add drained rice and begin to cook on a medium flame until the rice is soft, completely cooked and lightly mushy.
  • Keep stirring often to prevent the milk getting scorched at the bottom.
  • Stir in the sugar and continue to cook until the rice kheer turns thick.
  • Keep stirring often in between to prevent burning.
  • Add cardamom powder, rose water and nuts. Stir and continue to cook for 5 minutes.
  • Turn off when the rice kheer reaches a desired consistency, slightly runny.
  • Kheer thickens once it cools down. Garnish rice kheer with more nuts and serve.
  • Optional - Most people don't like ghee in their kheer. You can also skip this. Heat 1 tbsp ghee in a small pan and fry the cashews until golden.
  • Then add raisins and stir until they turn plump. Remove them and set aside.
  • Press the saute button.
  • Optional - add 1 tablespoon ghee or butter to the inner pot of the Instant pot. Fry the cashews until light golden. Then add raisins and fry for 30 seconds. Remove to a plate.
  • Pour ¼ cup water to avoid burning and then pour milk.
  • Then add rice & sugar to the inner pot of Instant pot.
  • Mix all of them together. Secure the lid of the instant pot.
  • Position the steam release handle to sealing. Next press the porridge button.
  • Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
  • When the float valve drops, open the lid and add cardamom powder & rose water. Stir well.
  • Rice kheer will be runny at this stage. Give a good stir.
  • For a thicker consistency you cook on saute mode for a few mins until thick. It will thicken further after cooling.
  • Transfer kheer to serving bowls & garnish with nuts & raisins. You can also chill the rice kheer and serve.

Nutrition Facts : Calories 307 kcal, Carbohydrate 40 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 105 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

KHEER (INDIAN RICE PUDDING)



Kheer (Indian Rice Pudding) image

The creamiest and most flavorful Rice Kheer you will ever have! This comforting Indian dessert, scented with the aromas of cardamom, saffron and rose got a nice upgrade with few simple secrets.

Provided by Roxana Begum

Categories     Dessert

Number Of Ingredients 14

¼ cup basmati rice (organic)
¼ cups arborio rice ((risotto rice), organic)
2 quarts whole milk
½ cup sugar
2 tablespoons rice flour
2 tablespoons raisins (golden)
2 tablespoons heavy cream or 1 tablespoon ghee (optional)
1 tsp ground cardamom (adjust per taste)
2 teaspoons rose water
2 tablespoons almond slices
1 tablespoon pistachios (unsalted, slivered)
¼ teaspoon saffron (optional)
more nuts
rose petals

Steps:

  • In separate bowls, soak basmati rice and arborio rice in water for one hour. Drain the rice well. Crush some of the basmati rice randomly, but do not overdo it.
  • Bring milk to a boil at medium high, in a wide and heavy bottomed cooking pot. This should take about 8 to 10 minutes.
  • Reduce the heat to medium low, add drained rice and cook for 30 minutes. Keep stirring in between, making sure the milk does not boil over or stick at the bottom. Lower the heat if needed.
  • Add sugar and cook for 30 minutes until rice grains are well cooked and start to meld into the milk, which should be thicker now.
  • Combine 1/4 cup of cooked mixture with rice flour and make a paste. Stir it back into rice pudding and cook. It should now become more creamy.
  • Add raisins and let it simmer for 15 minutes, stirring in between. Finally add the cream, cardamom, rose water, almond slices, pistachio slivers and simmer 10 minutes. Crush the saffron and sprinkle on top.Tip: Stop cooking teh pudding when it has reached 75 percent of the desired consistency. It will become thicker as it cools down.
  • Decorate with more nuts and rose petals. Serve it warm or chilled.

Nutrition Facts : ServingSize 0.5 Cup, Calories 220 kcal, Carbohydrate 31 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 83 mg, Fiber 1 g, Sugar 20 g

CARDAMOM KHEER



Cardamom Kheer image

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Provided by Meera Sodha

Categories     Diwali     Dessert     Rice     Pistachio     Cardamom     Cinnamon     Milk/Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 8

½ cup + 1 tbsp basmati rice
1 tsp ground cardamom
½ tsp ground cinnamon
Scant ½ cup superfine sugar, plus 1 tbsp to decorate
3 cups whole milk, plus extra if needed
⅔ cup heavy cream
3 tbsp unsalted pistachios
1½ tbsp dried edible flowers (such as marigolds, roses, lavender)

Steps:

  • Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
  • Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

KHEER (RICE PUDDING)



Kheer (Rice Pudding) image

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Provided by PATRICK7

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 9

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Steps:

  • Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  • Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g

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