Whether it is a festive celebration, a family gathering, or a sudden craving for something sweet, kheer is often the first dessert that comes to mind. However, preparing traditional kheer can feel intimidating because reducing milk on a slow flame takes a considerable amount of time. Standing over the stove and constantly stirring to prevent burning is a tedious chore. Fortunately, a smart culinary trick involving blended rice and milk powder can significantly cut down your cooking time while delivering the exact same rich texture and delicious taste.
The Secret to Quick and Creamy Kheer
To begin making this delightful dessert, take one liter of full-cream milk and heat it in a heavy-bottomed vessel. Once the milk comes to a rolling boil over medium heat, add about half a bowl of milk powder to it while stirring continuously. Incorporating milk powder helps thicken the milk much faster. It is important to lower the flame while adding the powder and whisk immediately to prevent any lumps from forming, ensuring a smooth and velvety base for your dessert.
Blending Rice and Dry Fruits Together
The next crucial step defines the unique texture of this kheer. Take about one-fourth bowl of regular rice and place it directly into a dry mixer jar. Add 4 to 5 cashew nuts, around 10 almonds, and 10 to 12 green cardamom pods into the same jar. Grind everything coarsely without adding any water. Avoiding a fine powder is key here, as a slightly coarse texture adds a wonderful bite and allows the rice to cook much faster in the boiling milk.
Cooking Process and Timing
Slowly pour the freshly ground rice and dry fruit mixture into the boiling milk while stirring constantly to prevent the rice from settling at the bottom or clumping together. At this stage, you can also toss in a few strands of saffron to impart a lovely yellow hue and a pleasant aroma. Next, add about one bowl of sugar and mix well. Keep the heat on low to medium and let the kheer simmer for 15 to 20 minutes, stirring occasionally. Because the rice is ground, it cooks rapidly, eliminating the need to boil milk for hours.
Final Touches and Serving Tips
As the kheer continues to simmer, it will thicken naturally, and you will notice cream gathering along the edges of the pot. Once it reaches your desired consistency, stir in some raisins. You can also garnish it with chopped pistachios, almonds, or chironji. Cook for another minute or two and turn off the heat. Keep in mind that kheer thickens further as it cools down, so avoid drying it out completely on the stove. Let it cool to room temperature before chilling it in the refrigerator for the best taste.
