Kheeranand is a rice pudding made with Basmati Rice, Milk, Sugar, Saffron strands, and Cardamom pods. This Indian-British dessert takes about 3 hours and 30 minutes to prepare and can serve up to 4 people.
The Allure Of This Mouth-watering Recipe
- Exquisite Flavors. The aromatic rice, rich milk, and subtle spices in Kheeranand come together in perfect harmony.
- Comforting Texture. This dessert’s velvety smooth texture will make you feel warm and satisfied.
- Easy To Make. This recipe is a wonderful option because it only requires a few basic ingredients and can be prepared quickly.
What Is Kheeranand Recipe?
Kheeranand, a traditional Indian dessert, combines fragrant basmati rice, rich milk, and flavorful spices to create a state of pure joy every bite is a delight thanks to its creamy consistency and refined flavor. The name of this delicious treat comes from the feeling of pure contentment it provides.
Kheeranand Ingredients
- 1/2 cup Basmati Rice
- 1 liter Milk
- 1 cup Sugar
- A pinch of Saffron strands
- 4-5 Cardamom pods, crushed
- 10 Almonds, slivered
- 10 Pistachios, slivered
- 1 teaspoon Rose water
- 2 tablespoons Raisins
Create This Kheeranand With These Easy Steps
- Rinse the basmati rice until the water runs cleanly under running water. Soak the rice for 30 minutes in water, then strain.
- In a large saucepan with a substantial bottom, bring the milk to a simmer over medium heat.
- Add the soaked, strained basmati rice to the milk that is simmering. Periodically stir to prevent adhering.
- Continue cooking on low heat for approximately 45 minutes, or until the rice is tender and the kheer has reached the desired consistency.
- Stir in the sugar, saffron threads, and cardamom pods that have been pulverized. Additional ten minutes of cooking will enable the flavors to meld.
- Take the pan off the heat and allow the kheer to chill slightly. Almonds, pistachios, rose water, and raisins should be added. Stir well.
- The kheer should be transferred to a serving dish or individual container. Allow it to chill completely before storing it in the refrigerator for at least two hours.
- For a delectable presentation, serve chilled, garnished with additional slivered almonds and pistachios.
Recipe Tips
- Be Cautious With The Sweetness. Since different recipes call for different amounts of sugar, feel free to play about with the proportions until you find the sweet spot.
- Monitor The Rice Consistency. Overcooking the basmati rice will result in soggy kheer, so be sure to cook it till it’s soft.
- Soak Saffron Strands. To improve the flavor and infuse more bright color into the kheer, soak the saffron in a little heated milk ahead of time.
- Control The Thickness. Adding a little warm milk might thin out the kheer if it gets too thick. If it’s too watery, just cook it for a little longer.
- Customize With Garnishes. Add some crunch and color to your kheer by experimenting with different toppings like slivered almonds, crushed pistachios, or a dusting of edible rose petals.
What To Serve With Kheeranand?
Kheeranand is a versatile dessert that can be enjoyed on its alone or with other sweets crispy puris (fried Indian bread), warm gulab jamuns (milk-based sweet dumplings), and a side of crunchy roasted almonds are some of the more traditional alternatives. All the senses are stimulated by the mix of these tastes and textures.
How To Store Kheeranand?
- In The Fridge. To store Traditional Kheeranand, transfer it to an airtight container and refrigerate it. It can be stored for up to 2-3 days. Before serving, give it a gentle stir and garnish as desired.
- In The Freezer. Freezing Traditional Kheeranand is not recommended as the texture may change upon thawing. However, if you need to freeze it, ensure the kheer has cooled completely, transfer it to a freezer-safe container, leaving some space for expansion, and freeze for up to 1 month.
How To Reheat Kheeranand?
- On The Stovetop Method. Heat the appropriate kheer in a pot over low to medium heat. Stir frequently to avoid burning. Heat the kheer without boiling it. Dish up.
- In The Microwave Method. Put the desired kheer in a microwave-safe bowl. Stirring between heating periods evenly distributes heat. Overheating can separate or gratify the kheer. Wait a minute before serving after heating.
FAQs
What Can I Do If My Kheer Becomes Too Thick Or Lumpy?
If your kheer is too thick, slowly add warm milk and stir, to smooth the kheer, put it through a fine sieve.
Can I Use Any Other Type Of Rice Instead Of Basmati Rice For Kheeranand?
Instead of basmati rice, try jasmine or short-grain rice, adjust to get the right texture and cooking time.
Is It Possible To Make Kheer Without Using Any Sweeteners?
Sugar or jaggery are needed to make kheer sweet, for a healthy option, try dates or stevia.
Can I Add Fruits Like Mango Or Banana To The Kheer?
Diced mango or mashed banana can add flavor to the kheer, add them last and gently whisk to mix flavors. Enjoy creamy kheer with luscious fruit.
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Kheeranand Recipe Nutrition Facts
Amount Per Serving
- Calories: 300calories
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugar: 20g
- Protein: 5g
Kheeranand Recipe
Description
Kheeranand is a rice pudding made with Basmati Rice, Milk, Sugar, Saffron strands, and Cardamom pods. This Indian-British dessert takes about 3 hours and 30 minutes to prepare and can serve up to 4 people
Ingredients
Instructions
- Rinse the basmati rice until the water runs cleanly under running water. Soak the rice for 30 minutes in water, then strain.
- In a large saucepan with a substantial bottom, bring the milk to a simmer over medium heat.
- Add the soaked, strained basmati rice to the milk that is simmering. Periodically stir to prevent adhering.
- Continue cooking on low heat for approximately 45 minutes, or until the rice is tender and the kheer has reached the desired consistency.
- Stir in the sugar, saffron threads, and cardamom pods that have been pulverized. Additional ten minutes of cooking will enable the flavors to meld.
- Take the pan off the heat and allow the kheer to chill slightly. Almonds, pistachios, rose water, and raisins should be added. Stir well.
- The kheer should be transferred to a serving dish or individual container. Allow it to chill completely before storing it in the refrigerator for at least two hours.
- For a delectable presentation, serve chilled, garnished with additional slivered almonds and pistachios.
Notes
- Be Cautious With The Sweetness. Since different recipes call for different amounts of sugar, feel free to play about with the proportions until you find the sweet spot.
- Monitor The Rice Consistency. Overcooking the basmati rice will result in soggy kheer, so be sure to cook it till it’s soft.
- Soak Saffron Strands. To improve the flavor and infuse more bright color into the kheer, soak the saffron in a little heated milk ahead of time.
- Control The Thickness. Adding a little warm milk might thin out the kheer if it gets too thick. If it’s too watery, just cook it for a little longer.
- Customize With Garnishes. Add some crunch and color to your kheer by experimenting with different toppings like slivered almonds, crushed pistachios, or a dusting of edible rose petals.