Kheer recipe | rice kheer with secret tips | instant kheer

In ½ cup of rice, remove 2 tablespoons and place it in a bowl. Add 10 almonds to the bowl and soak both in hot water for 20 minutes.

Once the rice and almonds are properly soaked, peel the almonds and add them to a mixer jar. Drain the water from the soaked rice and add it to the jar as well. Add ¼ cup of water and grind the soaked rice and almonds into a smooth paste. Set the paste aside.

In a pressure cooker, heat 1 tablespoon of ghee. Add 2 tablespoons of slivered almonds, 2 tablespoons of slivered cashews, 2 tablespoons of slivered pistachios, and 1 tablespoon of charoli. Sauté the dry fruits and remove them onto a plate.

Next, add the rice to the remaining ghee and sauté it. Add 1¼ cups of water and mix well. Pressure cook the rice on medium flame for 3 whistles. Once the pressure cooker cools down, the rice will be fully cooked.

Now add 1.5 liters of milk and mix well. Then, add 2 tablespoons of saffron-infused milk and mix again. Boil the rice and milk mixture for 10-12 minutes until the milk thickens slightly and the rice absorbs the milk completely.

Reduce the heat and add the prepared rice-almond paste. Mix well and cook the kheer for 5-7 minutes until it thickens and becomes creamy.

Now, add ¾ cup of sugar and mix well. Finally, stir in the roasted dry fruits and cardamom powder. Mix thoroughly.

The kheer is ready. Transfer it to a bowl and stir for 5 minutes to bring it to room temperature. Serve the kheer chilled after refrigerating it for 1 hour.