The auspicious festival of Navratri is underway, and preparations for Kanya pujan and community feasts are taking place everywhere. If you want to serve delicious kheer to your guests during these gatherings without using an excessive amount of milk, this helpful method will guide you in making a thick, rabri-like dessert. Usha, a housewife from Ranchi, has shared a step-by-step technique to achieve the perfect consistency and rich texture.
The Initial Boiling and Thickening Process
The process begins by boiling the milk thoroughly. After bringing two liters of milk to a boil, add half a liter of water and let the mixture simmer properly for fifteen to twenty minutes. Following this, you need to mix in four spoonfuls of milk powder. This ingredient thickens the milk further and gives the kheer a rich, rabri-like taste. Alternatively, you can use milkmad if preferred. You can easily purchase a small packet of milk powder from a local grocery store for five to ten rupees.
Adding Dry Fruits and Rice
The recipe requires at least two spoonfuls of milk powder, though you can use up to four spoonfuls, but do not exceed this amount for two liters of milk. Once the milk powder is added, let it boil well and incorporate cashews, raisins, and cardamom into the mixture. For the rice, you should use between one pao to 1.5 pao of rice for two liters of milk. When adding the rice, ensure that the stove flame is kept completely low.
Slow Cooking and Choosing the Right Utensil
Leave the kheer on a slow flame for at least forty-five minutes, stirring it intermittently in between. It is recommended to cook the kheer in an aluminum vessel, as using a steel utensil increases the risk of it burning at the bottom. After forty-five to fifty minutes, you will notice that the kheer is fully prepared. Turn off the gas and take the vessel off the stove.
Adding Sugar and Finalizing the Dish
Remember that sugar should only be added after taking the kheer off the heat. Add sugar according to your personal taste preference and let it rest for ten minutes. Your thick, rabri-like kheer is then completely ready to be served to your family and guests during the festivities.
