Rice Kesar Kheer Recipe | Chawal Ki Kheer Recipe rice-kesar-kheer
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Basmati Tukda – ¼ cup ( 50 gms) (soaked)
  • Sugar – ½ cup (100 gms)
  • Raisins – 2 tbsp
  • Almonds – 10 to 12
  • Cashews – 10 to 12
  • Green Cardamom – 5 to 6
  • Saffron strands – 40 to 50
  • Milk – 1 ltr
  1. Take 40 to 50 saffron strands, in a small bowl, add a little milk to it. Mix well.
  2. Take 1 litre milk in a vessel. Turn on the flame and put to heat.
  3. Take 10 to 12 almonds, and chop into small pieces. Make 7 to 8 pieces of almond. Take 10 to 12 cashews,Cut the cashews. Take 6 small cardamoms and make powder from it.
  4. Take ¼ cup Tukda basmati rice that is washed and soaked it in water for 30 minutes. Add rice when there is boil in milk. Stir well at regular intervals do that it doesn’t stick to the base.
  5. After cooking the kheer for 10 minutes, when rice puffs up add chopped dry fruits to the kheer. Keep a little dry fruits aside for garnishing. Stir it regularly and cook on medium flame for another 10 minutes.
  6. Once the Kheer is dense add saffron soaked milk to it. Add cardamom powder to it. Stir well and cook for 7 more minutes.
  7. Kheer is dense and ready ,add ½ cup sugar. Mix well. Cook for 1 to 2 minutes on low flame till sugar dissolves. Kheer is ready.
  8. Take out the mouth drooling Kheer in a bowl. Garnish the kheer with a little dry fruits to make it more appealing. You can serve it hot or chilled as desired. When the kheer cools completely, put it in the refrigerator. You can eat it for 2 to 3 days. This much kheer is sufficient to serve 4 to 5 members.
Recipe by Indian Good Food at https://indiangoodfood.com/2809-rice-kesar-kheer-recipe.html