Category Archives: kheer recipe

Paneer Kheer recipe – Paneer Payasam recipe

Paneer Kheer recipe – Paneer Payasam recipe

Paneer Kheer is a mouth drooling variation from the usual kheer you have been eating previously. This delicious Kheer takes very less of time to prepare and gives you ample amount of time for enjoying the gatherings. You can serve this tempting bowl of paneer payasam to kids and adults as well. I am sure everyone will relish eating it and savor this new kind of taste for long.

Here is a quick and easy recipe with pictures to make Sumptuous Paneer Kheer. Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled and have a fun filled time with friends and family.

Directions

Getting ready:

Grate the paneer in a bowl manually with a grater.paneer payasam

Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.paneer payasam

Making:

Take milk in a vessel and place it on flame to simmer. When the milk starts boiling, simmer it on low flame for 6 to 7 minutes more then add the grated paneer to it. Now keep stirring constantly and cook until it starts boiling again. Afterward, cook the kheer on medium flame, stir after every 2 to 3 minutes.paneer payasam

As the kheer turns thick in consistency, add sugar, cashews and green cardamom powder to it. Mix everything thoroughly and cook the kheer for another 1 to 2 minutes so that the sugar dissolves nicely. Adjust the quantity of sugar according to taste.paneer payasam

After a while, kheer will be ready, turn off the flame and transfer it to a bowl.paneer payasam

Serving:

Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled. You can store this kheer in refrigerator and relish eating for 2 to 3 days.paneer payasam

 

Paneer Kheer recipe - Paneer Payasam recipepaneer payasam
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paneer – 250 grams
  • Sugar – 100 grams (1.5 cup)
  • Green cardamom powder - ½ tsp
  • Cashews – 6 to 7
  • Full cream milk - ½ litre
  • Pistachios – 2 to 3
Instructions
  1. Grate the paneer in a bowl manually with a grater.
  2. Cut the cashews into small chunks, place them in a bowl. Thinly slice the pistachios and keep them separate.
  3. Take milk in a vessel and place it on flame to simmer. When the milk starts boiling, simmer it on low flame for 6 to 7 minutes more then add the grated paneer to it. Now keep stirring constantly and cook until it starts boiling again. Afterward, cook the kheer on medium flame, stir after every 2 to 3 minutes.
  4. As the kheer turns thick in consistency, add sugar, cashews and green cardamom powder to it. Mix everything thoroughly and cook the kheer for another 1 to 2 minutes so that the sugar dissolves nicely. Adjust the quantity of sugar according to taste.
  5. After a while, kheer will be ready, turn off the flame and transfer it to a bowl.
  6. Garnish this lip-smacking and finger-licking paneer kheer with some pistachios and serve its steaming hot or chilled. You can store this kheer in refrigerator and relish eating for 2 to 3 days.

 

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer recipe – Chawal Ki Kheer – Indian Rice Pudding

Rice Kheer is one recipe we are very familiar with since our early childhood. We make it on festive occasions, family gatherings or to mark any special occasion at home. This yummy rice pudding recipe will satisfy all your sweet cravings.

Here is an easy recipe with step by step pictures to make delicious Rice Kheer . Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert. This bowl of sweet delight will surely keep you asking for more.

Directions

Getting ready:

Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.

Indian rice pudding

Peel the green cardamom and crush the seeds into fine powder in stone grinder.

Making:

Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.

Indian rice pudding

When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.

Indian rice pudding

After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.

Indian rice puddingServing:

Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

Suggestion

  • Don’t cook the kheer on high flame or cover the vessel while cooking otherwise the milk will spill out of the vessel.

Rice Kheer recipe - Chawal Ki Kheer - Indian Rice Pudding
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1 litre (5 cups)
  • Rice – ½ cup
  • Raisins – 1 tbsp
  • Sugar – ½ cup or to taste
  • Green cardamom – 4 to 5
  • Coconut – 1 tbsp (finely chopped)
  • Pistachios – 1 tbsp (chopped)
  • Chironji – 1 tbsp
Instructions
  1. Wash the rice under running water and then soak it in water for 30 minutes. Later, drain out the excess water from the rice.
  2. Peel the green cardamom and crush the seeds into fine powder in stone grinder.
  3. Heat the milk in a vessel on flame. Once the milk starts simmering, put the soaked rice in it. Cook the rice on medium flame until it becomes soft. Stir the kheer after every 2 to 3 minutes by moving the spatula to the base of the vessel.
  4. When the rice gets cooked partially, add coconut, raisins, chironji and pistachios in the vessel. Mix everything nicely and cook the kheer on low flame. Keep stirring the kheer in-between.
  5. After a while, kheer will get cooked aptly. Add sugar and crushed green cardamom in the kheer and mix thoroughly. Rice kheer is ready, turn off the flame.
  6. Serve this luscious and tantalizing rice kheer steaming hot after any meal as a dessert.

 

Sabudana Kheer Recipe in Microwave – How To Make Saboodana Khir using Microwave

Sabudana Kheer Recipe in MIcrowave – How To Make Saboodana Khir using Microwave

Sabudana Kheer is a sweet, creamy and smooth kheer made of sago pearls. It is mostly made during fast and festivals but you can also eat it whenever you crave for something sweet. Ever wondered you could also make kheer in a microwave but now you surely can. It will save your time as well as effort.

Here is an easy step by recipe with pictures to prepare yummy Sabudana Kheer in Microwave. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled to family members and guests.

Directions

Getting ready:

Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.

Saboodana khir using microwave

Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.

Saboodana khir using microwaveMaking:

Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.

Saboodana khir using microwave

2 minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.

Saboodana khir using microwave

Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.

Saboodana khir using microwave

After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.

Saboodana khir using microwaveServing:

Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

Saboodana khir using microwaveSuggestion

  • You can add peanuts, chironji or any other dry fruits you like. You can also increase or decrease the quantity of dry fruits according to preference.
  • Here we have prepared the kheer with small sized sago pearls but if you are preparing the kheer with big sized sago pearls then soak them for 8 hours.

Sabudana Kheer Recipe in Microwave - How To Make Saboodana Khir using Microwave
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Milk - ½ litre
  • Sago pearls - ½ cup
  • Sugar – less than ½ cup or to taste
  • Cashews – 8 to 10
  • Raisins – 1 tbsp
  • Pistachios – 5 to 6
  • Green cardamom – 2
Instructions
  1. Wash the sago pearls and soak them for 1 hour in a bowl filled with ½ cup of water. Later, drain out the excess water from them.
  2. Chop the cashews into 7 to 8 small chunks, keep them in a bowl. Thinly slice the pistachios and keep them separate. Peel the green cardamom and crush the seeds into fine powder using mortar pestle.
  3. Take milk in a big microwave safe bowl and microwave for 3 minutes on highest temperature. Then take out the bowl and properly mix the sago pearls in the hot milk. Microwave the sago pearls for 2 minutes on same temperature.
  4. minutes later, stir the kheer and again microwave for 2 minutes on same temperature. After 2 minutes, take out the bowl and add sugar, cashews, raisins and crushed green cardamom in the kheer. Mix everything really well.
  5. Now microwave the kheer for 2 minutes on 50% temperature of the microwave. Thereafter, kheer will get cooked aptly. Cover the bowl and leave for 5 minutes on standing time.
  6. After 5 minutes standing time, sabudana kheer will be ready to serve. Transfer the kheer to a bowl.
  7. Garnish this scrumptious and tantalizing sabudana kheer with pistachios and serve warm or chilled.

 

Carrot Kheer Recipe – Gajar Kheer Recipe – Carrot Payasam

Carrot Kheer Recipe – Gajar Kheer Recipe – Carrot Payasam

Carrot kheer is an unique sweet recipe made of carrots. You might have enjoyed eating carrot halwa, now you can enjoy the taste of Carrot Kheer. Made of carrots, milk, dry fruits and sugar this kheer can be served to guests or can be served on any special occasion.  Kheer has always been an important part of our everyday menu.

Here is an easy recipe of Carrot Kheer with step by step pictures.  Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delicious  when served chilled. Enjoy this tasty delight with family and friends.


Directions

Getting ready:

Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.

Carrot payasamPeel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.

Carrot payasamMaking:

Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.

Carrot payasamAs the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.

Carrot payasam

Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.


Carrot payasam

Serving:

Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Carrot payasamSuggestion 

  • To prepare carrot kheer more quickly, add 200 grams of condensed milk in the vessel when the carrot get slightly cooked in the milk.
Carrot Kheer Recipe - Gajar Kheer Recipe - Carrot Payasamcarrot payasam
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Ingredients
  • Milk – 1 litre (5 cups)
  • Carrots – 2
  • Sugar - ½ small cup
  • Cashews – 1 tbsp
  • Raisins – 1 tbsp
  • Pistachios – 10 to 12
  • Almonds – 10 to 12
  • Green cardamom – 5 to 6
Instructions
  1. Peel the carrots and cut off them from both the ends. Manually grate the carrots using a grater and discard the hard yellow part of the carrots.
  2. Peel the almonds and slice them into thin pieces. Chop the cashews into 5 to 6 small chunks and thinly slice the pistachios as well, keep everything on a plate. Grind the green cardamom seeds into fine powder in stone grinder.
  3. Boil the milk in a vessel. As the milk starts simmering, put the carrots in the vessel and cook until the milk starts boiling again. Then reduce the flame to low and cook till the kheer becomes thick in consistency. Stir the kheer after every 1 to 2 minutes.
  4. As the kheer becomes thick, add the cashews, raisins, some almonds and some pistachios in the vessel and cook the kheer for another 5 to 6 minutes.
  5. Later, add sugar and cook for 1 to 2 minutes more to dissolve the sugar. Afterward, kheer will get cooked aptly, turn off the flame and properly mix crushed green cardamom in the kheer. Transfer the kheer in a bowl, carrot kheer is ready.
  6. Garnish this luscious and lip-smacking carrot kheer with almonds and pistachios and serve it warm or chilled. Kheer will taste more delectable when served chilled.

Coconut Kheer Recipe – Nariyal Kheer Recipe

Coconut Kheer Recipe – Nariyal Kheer Recipe

Coconut kheer is a delicious recipe prepared with fresh coconut simmered in milk and flavored with green cardamom. Try preparing nariyal kheer for any festive season. You can prepare this delicious Coconut kheer with ingredients like milk, coconut and dry fruits.

Today we prepare a delightful sweet recipe of Coconut kheer for all who crave for something sweet after meals. Enjoy the taste of this kheer.

Directions

Getting ready:

Scrap the dark skin of the coconut and grate the white part manually with a grater on a plate. You can also grate the coconut whole along with the dark skin.

coconut kheer

Chop the cashews into 6 to 7 chunks and thinly slice the almonds, keep them on a plate. Crush the seeds of green cardamom into fine powder in stone grinder.

coconut kheerMaking:

Take milk in a vessel and place on flame to simmer. When the milk starts boiling, put the coconut in the vessel and cook by stirring constantly until the kheer starts boiling again.

coconut kheer

As the milk starts boiling, reduce the flame to medium and cook the kheer by stirring at regular interval of 2 to 3 minutes. Move the spatula to the bottom of the vessel so that the kheer doesn’t stick to it’s base. Add the cashews, raisins and some almonds in the kheer and cook until the kheer becomes thick.

coconut kheer

When the kheer becomes thick, add sugar to the vessel and mix well. Turn off the flame then add crushed green cardamom and mix thoroughly. Coconut kheer is ready, transfer the kheer in a bowl.

coconut kheerServing:

Garnish this luscious and delectable coconut kheer with almonds and serve straightaway along with any meal.

coconut kheerSuggestion

  • You can saute the grated coconut in 1 tbsp of ghee until its colour changes slightly.

Coconut Kheer Recipe – Nariyal Kheer Recipe coconut kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 1 litre (5 cups)
  • Fresh coconut – 1 (medium sized)
  • Sugar – 70 to 80 grams (1/3 cup)
  • Green cardamom – 4
  • Cashews – 6 to 7
  • Almonds – 6 to 7
  • Raisins – 1 tbsp
Instructions
  1. Peel the dark skin of the coconut and grate the white part manually with a grater on a plate. You can also grate the coconut whole along with the dark skin. Chop the cashews into 6 to 7 chunks and thinly slice the almonds, keep them on a plate. Crush the seeds of green cardamom into fine powder in stone grinder.
  2. Take milk in a vessel and place on flame to simmer. When the milk starts boiling, put the coconut in the vessel and cook by stirring constantly until the kheer starts boiling again.
  3. As the milk starts boiling, reduce the flame to medium and cook the kheer by stirring at regular interval of 2 to 3 minutes. Move the spatula to the bottom of the vessel so that the kheer doesn't stick to it's base. Add the cashews, raisins and some almonds in the kheer and cook until the kheer becomes thick.
  4. When the kheer becomes thick, add sugar to the vessel and mix well. Turn off the flame then add crushed green cardamom and mix thoroughly. Coconut kheer is ready, transfer the kheer in a bowl.
  5. Garnish this luscious and delectable coconut kheer with almonds and serve straightaway along with any meal.

 

Sweet Corn Kheer Recipe – Corn Payasam – Bhutte ki Kheer

Sweet Corn Kheer Recipe – Corn Payasam – Bhutte ki Kheer

Sweetcorn kheer is a quick and easy variation to the regular kheer recipe. This recipe of kheer is prepared with grinding sweetcorn kernels and then cooking them in the milk until thick or dense. Kheer is  also known as rice pudding and is the most preffered pudding in India. This incredibly delicious sweet  and be consumed anytime of the day.

Corn payasam is a simple, easy and flavorful Indian pudding. Serve this kheer hot or chilled as an after meal dessert or anytime time you crave for something sweet. It is very simple to prepare this kheer at home with this easy recipe with step by step pictures.

Directions

Getting ready:

Remove the fiber of the sweet corns and wash the corns thoroughly with water. Allow them to dry out completely. After that, grate the sweet corns with a grater to extract its cream. Grate only the soft part and discard its hard portion.

corn kheer

Chop the cashews into 6-7 small pieces. Thinly slice the almonds making 8-10 pieces of each almond. Peel the green cardamom and crush its seeds into fine powder.

sweet corn kheerMaking:

Place a pan on flame and pour 2 tsp of ghee into it. When the ghee melts, add sweet corn cream into it. Keep stirring continuously and cook the sweet corn cream on medium-low flame until its colour changes slightly. After a while, sweet corn cream will turn slightly dark in colour and ghee will start leaving its edges as well. Sweet corn cream is roasted aptly, remove the pan from flame.

sweet corn kheer

Place a vessel on flame and pour the milk into it. Let it simmer until the milk starts boiling. When the milk starts boiling, add little amount of it into the saffron strands and keep it aside so that the saffron releases its colour.

sweet corn kheer

Add the roasted sweet corn cream into the boiled milk and mix it really well. Cook it on low flame by stirring at regular interval of 1-2 minutes until the mixture turns thick. Move the ladle to the bottom of the vessel.

sweet corn kheer

When the mixture comes to the boil, add chopped cashews, sliced almonds, raisins and saffron milk. Now again cook the kheer on low flame by stirring it at regular interval.

sweet corn kheer

After 12 minutes, kheer will turn thick and even. It is cooked aptly, add sugar and green cardamom powder into it. Mix it thoroughly, cover and cook the kheer for 1-1.5 minutes more on low flame until the sugar dissolves completely.

sweet corn kheer

After 1-1.5 minutes, remove the lid. Kheer is now cooked aptly, turn off the flame and transfer it to a bowl.

sweet corn kheerServing:

Garnish this luscious and mouth-watering sweet corn kheer with some cashews and almonds and serve it steaming hot after any meal or have it whenever you crave for something sweet.

sweet corn kheerSuggestion

  • You can make this sweet corn kheer for babies as well. If you are making it for babies then skip adding dry fruits into it, just cook the sweet corn cream in milk along with sugar and feed it to your baby.

Sweet Corn Kheer Recipe - Corn Payasam - Bhutte ki Kheer sweet corn kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corns – 2
  • Full cream milk – 500 ml
  • Cashews – 10-12
  • Almonds – 10-12
  • Raisins – 1 tbsp
  • Green cardamom – 4-5
  • Saffron strands – 15-20 (optional)
  • Sugar - ¼ cup (65-70 grams)
  • Ghee – 2 tbsp
Instructions
  1. Remove the fibre of the sweet corns and wash them thoroughly with water. Allow them to dry out completely. After that, grate the sweet corns with a grater to extract its cream. Grate only the soft part and discard its hard portion. Chop the cashews into 6-7 small pieces. Thinly slice the almonds making 8-10 pieces of each almond. Peel the green cardamom and crush its seeds into fine powder.
  2. Place a pan on flame and pour 2 tsp of ghee into it. When the ghee melts, add sweet corn cream into it. Keep stirring continuously and cook the sweet corn cream on medium-low flame until its colour changes slightly. After a while, sweet corn cream will turn slightly dark in colour and ghee will start leaving its edges as well. Sweet corn cream is roasted aptly, remove the pan from flame.
  3. Place a vessel on flame and pour the milk into it. Let it simmer until the milk starts boiling. When the milk starts boiling, add little amount of it into the saffron strands and keep it aside so that the saffron releases its colour.
  4. Add the roasted sweet corn cream into the boiled milk and mix it really well. Cook it on low flame by stirring at regular interval of 1-2 minutes until the mixture turns thick. Move the ladle to the bottom of the vessel. When the mixture comes to the boil, add chopped cashews, sliced almonds, raisins and saffron milk. Now again cook the kheer on low flame by stirring it at regular interval.
  5. After 12 minutes, kheer will turn thick and even. It is cooked aptly, add sugar and green cardamom powder into it. Mix it thoroughly, cover and cook the kheer for 1-1.5 minutes more on low flame until the sugar dissolves completely.
  6. After 1-1.5 minutes, remove the lid. Kheer is now cooked aptly, turn off the flame and transfer it to a bowl. Garnish this luscious and mouth-watering sweet corn kheer with some cashews and almonds and serve it steaming hot after any meal or have it whenever you crave for something sweet.

 

Rabri Kheer recipes – How to make rabri kheer – Shahi Rabri Kheer Recipe

Rabri Kheer recipes – How to make rabri kheer – Shahi Rabri Kheer Recipe

Rabri kheer is a great and amazing combination of coarsely ground rice and home cooked rabri. Rabri kheer taste different yet is delectable. You can make this super tasty rabri kheer on any special occasion or party. So delicious and heartwarming that everyone at home will love eating it! This recipe is a unique and lovely twist to the standard kheer recipe. One more quick sweet dessert recipe of kheer for you all!

Serve it chilled or warm, you will love it any ways for sure. Always great to have in all seasons and celebrations. So, try out our version of rabri kheer and impress your dear ones. This step-by-step instruction with pictures will help you make perfect rabri kheer at your home. Enjoy!

Directions

Getting ready:

Rinse the rice thoroughly and soak them for half an hour. Drain the extra water and then grind to make a coarse paste.

rabri kheer

Take milk in a vessel and place it on flame for heating on medium flame. The milk should not spill out and the kheer should not stick to the base.

rabri kheer

Finely chop the cashews and almonds for kheer. The quantity of dry fruits can be adjusted as per your taste and preference.

rabri kheerMaking:

When you see gentle boil in the milk, add ground rice paste and mix really well. Keep stirring the milk every 1 to 2 minutes to prevent it from browning at base. Now that the rice are cooked and mixed well in milk, add chopped cashews, almonds and raisins to it.

rabri kheer

The kheer has turned thick in consistency, turn off the flame. Drop the kheer from the ladle and see milk and rice are mixed well. Now add sugar to the kheer, followed by cardamom powder to it.

rabri kheer

Cover and let it simmer for 2 to 3 minutes until the sugar dissolves completely.

rabri kheer

After this, stir the kheer well and let it cool down a little. Then to it add the rabri and mix well.

rabri kheer

Kheer is now ready, transfer it to another bowl and garnish with some chopped almonds and cashews.

rabri kheerServing:

You can serve this lip smacking rabri kheer cold or warm and relish eating. This tempting rabri kheer keeps good for up to 3 days.

Suggestions:

  • After adding rice to the milk, keep stirring it at regular intervals to prevent it from browning at base.
  • You can add any other dry fruits as desired or adjust the quantity as per your taste.
  • For 4 to 5 members
  • Time – 45 minutes

Rabri Kheer recipes - Shahi Rabri Kheer Recipe rabri kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rabri – 250 grams
  • Rice – ¼ cup (50 grams)
  • Sugar – ¼ cup (50 grams)
  • Cardamom powder – ½ tsp
  • Raisins – 1 tbsp
  • Almonds – 10 to 12
  • Cashews – 10 to 12
  • Milk – 1 liter
Instructions
  1. Rinse the rice thoroughly and soak them for half an hour.
  2. Drain the extra water and then grind to make a coarse paste.
  3. Take milk in a vessel and place it on flame for heating.
  4. Finely chop the cashews and almonds.
  5. When you see gentle boil in the milk, add ground rice paste and mix really well. Keep stirring the milk every 1 to 2 minutes to prevent it from browning at base and keep the flame medium.
  6. Now that the rice are cooked and mixed well in milk, add chopped cashews, almonds and raisins to it.
  7. The kheer has turned thick in consistency, turn off the flame. Now add sugar to the kheer, followed by cardamom powder to it.
  8. Cover and let it simmer for 2 to 3 minutes until the sugar dissolves completely.
  9. After this, stir the kheer well and let it cool down a little. Then to it add the rabri and mix well.
  10. Kheer is now ready, transfer it to another bowl and garnish with some chopped almonds and cashews.
  11. You can serve this lip smacking rabri kheer cold or warm and relish eating. This tempting rabri kheer keeps good for up to 3 days.

 

Mango Seviyan recipes – Mango Vermicelli Kheer – Aam ki semiya Kheer

Mango Seviyan recipes – Mango Vermicelli Kheer – Aam ki semiya Kheer

Mango vermicelli kheer is a scrumptious and simple kheer with a twist. Addition of mangoes makes a perfect variation to the regular Vermicelli kheer. Here, mango pulp is added to the cooked vermicelli kheer making it super delicious and yummy. Mango vermicelli is a very apt and delectable dessert to relish as its summers and also mangoes season. Its unique taste and flavor will make you crave for more.

This simple and easy to prepare sweet makes a perfect dessert for any party or special occasion. Whenever you crave for something sweet try making this Vermicelli kheer recipe with this easy to follow recipe and step-by-step pictures. Everyone will surely love eating this sweet for sure. Enjoy!

Directions

Getting ready:

1. Finely chop cashews and almonds in small chunks.

mango vermicelli kheer

2. Slice down the pistachios thinly and powder the peeled cardamom.

mango vermicelli kheer

3. Rinse the mangoes thoroughly and peel them.

mango vermicelli kheer

4. Chop down the mangoes finely.

mango vermicelli kheerMaking:

5. Take milk in a vessel and place it on flame for simmering.

mango vermicelli kheer

6. Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.

mango vermicelli kheer

7. Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.

mango vermicelli kheer

8. When the vermicelli has turned golden brown in color, turn off the flame immediately.

mango vermicelli

9. When you see gentle boil in the milk, add these roasted vermicelli to it.

mango vermicelli kheer

10. Stir and continue stirring until the milk starts simmering again.

mango vermicelli kheer

11. Now reduce the flame and stir the milk for few more minutes.

mango vermicelli kheer

12. The vermicelli is now cooked through and turned tender, add sugar to the milk.

mango vermicelli kheer

13. Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.

mango vermicelli kheer

14. Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.

mango vermicelli kheer

15. To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.

mango vermicelli kheer

16. Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.

mango vermicelli kheerServing:

17. Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.

Suggestions:

  • You can also add mango pulp to the kheer along with the finely chopped mango.
  • For 3 to 4 members
  • Time – 30 minutes

Mango Seviyan - Mango Vermicelli Kheer mango vermicelli kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango – 1 (300 grams)
  • Vermicelli – ½ cup (50 grams)
  • Sugar – ¼ cup (50 grams)
  • Cashews – 5 to 6
  • Pistachios – 10 to 12
  • Almonds – 4
  • Green cardamom – 4
  • Milk – 500 Ml
  • Ghee – 1 tbsp
Instructions
  1. Finely chop cashews and almonds in small chunks.
  2. Slice down the pistachios thinly and powder the peeled cardamom.
  3. Rinse the mangoes thoroughly and peel them.
  4. Chop down the mangoes finely.
  5. Take milk in a vessel and place it on flame for simmering.
  6. Heat a pan or a wok with 1 tbsp ghee and add vermicelli to it.
  7. Stir the vermicelli constantly and roast till it gets little brown. Keep the flame low.
  8. When the vermicelli has turned golden brown in color, turn off the flame immediately.
  9. When you see gentle boil in the milk, add these roasted vermicelli to it.
  10. Stir and continue stirring until the milk starts simmering again.
  11. Now reduce the flame and stir the milk for few more minutes.
  12. The vermicelli is now cooked through and turned tender, add sugar to the milk.
  13. Then add chopped almonds, cashews, pistachios and cardamom powder to the kheer.
  14. Let it simmer for another 1 to 2 minutes and then turn off the flame. Allow the kheer to cool down a little.
  15. To it now add chopped mangoes and mix them well. Delectable and yummy mango kheer is ready.
  16. Transfer it to another serving bowl. Garnish with some chopped mangoes and dry fruits.
  17. Refrigerate this super lip smacking mango vermicelli kheer to serve chilled. It keeps good for 2 days if stored in refrigerator.

 

Poha Kheer Recipe – Choora Kheer

Poha Kheer Recipe – Kheer made with Poha recipe

Poha kheer is a unique and devouring variation to the traditional kheer prepared with milk and rice. Kheer is the most popular Indian pudding prepared with rice and milk. But there are many variations to this yummy Indian pudding and Poha kheer is one such dish.

Poha or choora kheer can be prepared very easily and instantly. This poha kheer is as scrumptious as kheer made with rice and takes no hard efforts to make this tempting kheer. You can prepare poha kheer for any occasion or festival or whenever you have cravings for sweet. So, follow this easy to make kheer recipe yourself with these step-by-step instructions with pictures and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Take milk in any vessel with heavy base and place it on flame to simmer.

poha kheer

2. Chop cashew and pistachios in small bowl.

Making:

3. When you see gentle boil in the milk, add poha and mix gently.

poha kheer

4. Let the poha cook on low flame and stir at regular intervals of 2-3 minutes to prevent browning at the base. Let it simmer until the poha puffs up and is nicely blended in the milk.

poha kheer

5. Add some chopped cashew and pistachios along with raisins to the kheer and mix well.

poha kheer

6. Stir the kheer really well bringing the ladle to the bottom. Let the kheer simmer until it gets thick and dense in consistency. Stir at regular intervals.

poha kheer

7. When all the ingredients blend into each other, then add sugar to it and mix well.

poha kheer

8. Let the kheer simmer for 1-2 more minutes so that the sugar dissolves completely. Now mix cardamom powder to the kheer.

poha kheer

9. It just takes 10-15 minutes to prepare the kheer. Poha kheer is now done and ready, turn off the flame. Transfer it to a serving bowl.

poha kheerServing:

10. Garnish with some chopped cashew and pistachios and serve this devouring poha kheer warm or chilled. Enjoy!

Suggestions

  • Increase or decrease the quantity of dry fruits used. Or you can add any other dry fruit as per choice.
  • You can also add washed poha. Add water to the poha and immediately drain it out and add it to the milk.
  • For 3-4 members
  • Time- 20 minutes

Poha Kheer Recipe - Choora Kheer Poha Kheer Recipe – Choora Kheer
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Poha - ½ cup (35 grams)
  • Sugar - ¼ cup (60 grams)
  • Cashews - 1 tbsp (chop in small pieces)
  • Raisins - 1 tbsp (remove stalk and clean)
  • Pistachios - 12-15 (slice thinly)
  • Green cardamom - 4 (peel and make powder)
  • Full cream milk - 500 ml
Instructions
  1. Take milk in any vessel with heavy base and place it on flame to simmer.
  2. When you see gentle boil in the milk, add poha and mix gently.
  3. Keep the flame low and stir at regular intervals for 2 to 3 minutes to prevent browning at the base.
  4. Let it simmer until the poha puffs up and is nicely blended in the milk.
  5. Add some chopped dry fruits to the kheer and mix well. Stir the kheer really well bringing the ladle to the bottom.
  6. Let the kheer simmer until it gets thick and dense in consistency. Stir at regular intervals.
  7. When all the ingredients blend into each other, then add sugar to it and mix well.
  8. Let the kheer simmer for 1 to 2 more minutes so that the sugar dissolves completely. Now mix cardamom powder to the kheer.
  9. It just takes 10 to 15 minutes to prepare the kheer. Poha kheer is now done and ready, turn off the flame and transfer to another bowl.
  10. Garnish with some chopped dry fruits and serve warm or chilled. Enjoy!

 

Chena Kheer Recipe – Channar Payesh Recipe

Chena Kheer Recipe – Channar Payesh Recipe

Chena kheer is a traditional recipe which is prepared by adding small Bengali rasgullas in thick saffron milk. You can prepare this mouth watering recipe for any special occasion or festivals. One more quick sweet dessert recipe of kheer for you all!

Surely you will be delighted to see your dear ones lick over this luscious and healthy chena kheer up to the last drop, especially your kids. Garnish the kheer with some dry fruits and serve hot or cold, it’s tempting the either ways. Cardamom powder and saffron adds a flavorful taste to this kheer. So, try out this step-by-step recipe for making chena kheer at your home and enjoy!

Directions

Getting ready:

1. Take milk in two separate vessels and place them in flame.

chena kheer

2. Mix water to lemon juice.

chena kheerMaking:

3. When you see a gentle boil in the milk in one vessel, turn off the flame and let it cool down a little.

chena kheer

4. Then add lemon juice in small portions and keep stirring the milk continuously.

chena kheer

5. The moment milk starts coagulating, stop adding lemon juice to it.

chena kheer

6. Strain the chena over though a cloth. Drain every single drop of water from the chena.

chena kheer

7. When the milk in other vessel simmers, reduce the flame and it simmer for more minutes until it gets thick in consistency. Stir and continue stirring at regular intervals to prevent it from browning at the base.

chena kheer

8. Then add cardamom powder, saffron and powdered sugar to the milk.

chena kheer

9. Now take chena in a plate and knead until it gets smooth and soft. It can take 5 to 6 minutes.

chena kheer

10. Then make small lumps from it and roll into round shapes.

chena kheer

11. Add sugar and 2.5 cups of water in a pressure cooker and let it simmer until the sugar dissolves.

chena kheer

12. When you see boil in the syrup, place the chena balls into it and allow it to simmer for 10 to 12 minutes.

chena kheer

13. Close the cooker with lid. Let it cook till it releases a whistle and keep the flame low.

chena kheer

14. Afterward, turn off the flame and let the steam escape on it own. Remove the lid and let it cool for a while.

chena kheer

15. Transfer the chena balls from pressure cooker on a sieve to drain the syrup.

chena kheer

16. Drop these chena balls to the milk and simmer for 5 to 6 minutes on low flame.

chena kheer

17. Chena kheer is now ready. Transfer it to a serving bowl. Refrigerator for 1 to 2 hours and allow it to cool.

chena kheerServing:

18. Garnish with some chopped pistachios and serve this delicious and mouth-drooling chena kheer chilled.

chena kheerSuggestion

  • Cow milk is best for making chena but you can even use fresh buffalo milk as well. In case you don’t find fresh milk then amul full cream can also be used.
  • For 4 to 5 members
  • Time – 70 minutes

Chena Kheer Recipe - Channar Payesh Recipe Chena Kheer Recipe – Channar Payesh Recipe
Author: 
Recipe type: Dessert recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Full cream milk – ½ liter (for making chena)
  • Full cream milk – 1 liter (to thicken it up)
  • Sugar – 1 cup (225 grams)
  • Powdered sugar – ¼ cup (40 to 50 grams)
  • Lemon – 1 (big size)
  • Saffron – 15 to 20 threads
  • Green cardamom – 4 to 5
  • Pistachios – 7 to 8
Instructions
  1. Take milk in two separate vessels and place them in flame.
  2. Mix water to lemon juice.
  3. When you see a gentle boil in the milk in one vessel, turn off the flame and let it cool down a little.
  4. Then add lemon juice in small portions and keep stirring the milk continuously.
  5. The moment milk starts coagulating, stop adding lemon juice to it.
  6. Strain the chena over though a cloth. Drain every single drop of water from the chena.
  7. When the milk in other vessel simmers, reduce the flame and it simmer for more minutes until it gets thick in consistency. Stir and continue stirring at regular intervals to prevent it from browning at the base.
  8. Then add cardamom powder, saffron and powdered sugar to the milk.
  9. Now take chena in a plate and knead until it gets smooth and soft. It can take 5 to 6 minutes.
  10. Then make small lumps from it and roll into round shapes.
  11. Add sugar and 2.5 cups of water in a pressure cooker and let it simmer until the sugar dissolves.
  12. When you see boil in the syrup, place the chena balls into it and allow it to simmer for 10 to 12 minutes.
  13. Close the cooker with lid. Let it cook till it releases a whistle and keep the flame low.
  14. Afterward, turn off the flame and let the steam escape on it own. Remove the lid and let it cool for a while.
  15. Transfer the chena balls from pressure cooker on a sieve to drain the syrup.
  16. Drop these chena balls to the milk and simmer for 5 to 6 minutes on low flame.
  17. Chena kheer is now ready. Transfer it to a serving bowl. Refrigerator for 1 to 2 hours and allow it to cool.
  18. Garnish with some chopped pistachios and serve this delicious and mouth-drooling chena kheer chilled.