This famous sweet dish varies by region in India but the basic ingredients pretty much remain the same, rice and milk. A wedding would not be complete and a dinner party would not be sweet without this traditional dish. My mom used to adore this dish and made it on many sweet occasions or sometimes just like that. So when I was craving something sweet the other day I couldn’t think of a better dish than Kheer. It turned out delicious but definitely no match to my mom’s kind!
Try making this dish for your next dinner party, it’s slowly cooked in a crockpot with little attention so you can focus on other party details or just relax. Also, it easily lasts for up to 4-5 days in an airtight container in the fridge and keeps getting better as it becomes old!
Serves: 8 Adults approximately.
1 Cup Basmati Rice, rinsed
7 Cups Milk + 1 as needed
1 Small (14 oz) Can of Condensed Milk
7 pods of Green Cardamom and 1 black Cardamom, both grounded
Pinch of Saffron, lightly grounded
¼ t of Cinnamon
Mixed Nuts as desired
- Place rice, milk and condensed milk in the crockpot. Stir to combine everything.
- Cook on low temperature for 4-6 hours or until rice is completely cooked through, stirring every now and then to prevent it from sticking.
- Add cardamoms, saffron, cinnamon and mixed nuts. Stir to combine everything and taste and adjust the spices. Serve hot or cold.
- You can use low fat milk and fat free condensed milk.
- If you don’t have basmati rice then use whichever rice you have but be mindful of the cooking time, it make increase or decrease.
- Store in fridge in an airtight container for upto 4-5 days. If it becomes too thick then add some milk.
- Try it with your favorite ice-cream or add a shot of Baileys for a new twist!