Authentic Indian Khir Recipe: A Creamy Rice Pudding Delight

Ingredients

1 cup Basmati rice
1.5 litres whole milk
1 cup sugar
1/2 cup mixed dry fruits (almonds, cashews, raisins)
10-12 strands of saffron
1/2 teaspoon cardamom powder

Steps and instructions

Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large, heavy-bottomed pot, bring the milk to a boil over medium heat.
Add the drained rice to the pot. Reduce heat to low and let it simmer, stirring frequently, until the rice is soft and the milk is reduced to half. This usually takes about 40 to 50 minutes.
Add the sugar to the pot and stir until it's completely dissolved. Continue cooking on low heat for another 20 minutes.
In the meantime, chop the dry fruits and soak the saffron strands in 2 tablespoons of warm milk.
Add the saffron milk, cardamom powder, and half of the chopped dry fruits into the pot. Stir well to combine.
Cook for another 5-10 minutes, until the Khir reaches your desired consistency.
Garnish the Khir with the remaining dry fruits before serving. Enjoy hot or chilled, as per your preference.

Tools for making

Large, heavy-bottomed pot - A pot with a sturdy base and large capacity to cook the Khir.
Spoon - A spoon for stirring the ingredients while they cook.
Measuring cup - A cup to measure the rice, sugar, and milk accurately.
Knife - A knife for chopping the dry fruits.
Cutting board - A cutting board to provide a stable surface for chopping the dry fruits.
Warm milk - To soak the saffron strands.

Recipe variations

Add a pinch of saffron to the milk while it boils, for a more vibrant color and additional aroma.
Replace the white sugar with jaggery (unrefined cane sugar) for a more traditional flavor.
Add a tablespoon of rose water or kewra essence for a floral touch.
Include a handful of grated coconut for added texture and flavor.
Add a tablespoon of ghee (clarified butter) for a richer taste.
Replace the Basmati rice with other varieties like Arborio rice or short-grain rice for a different texture.
Experiment with different types of dry fruits, such as pistachios, walnuts, or dates.
For a vegan version, replace the whole milk with coconut milk or almond milk.
For a healthier option, use stevia or any other natural sweetener instead of sugar.
Add a pinch of nutmeg powder or cinnamon powder for a warm and cozy flavor.

Recipe overview

Khir, also known as Kheer in some parts of India, is a traditional Indian dessert made with rice, milk, sugar, and a mix of aromatic spices. This delightful pudding is often garnished with a variety of dry fruits for an added crunch and richness. Preparing Khir involves simmering rice in milk until it's creamy and then flavoring it with sugar, cardamom, saffron, and dry fruits. Although the cooking process is slow and requires some patience, the result is a lusciously creamy and aromatic dessert that's well worth the effort. Enjoy this Khir hot or chilled, as per your preference. Whether you're celebrating a festival or simply need a comforting dessert, Khir is a fantastic choice to satisfy your sweet tooth.

Common questions

Can I use any other type of rice? No, it is best to use Basmati rice for this recipe as it gives the khir a fragrant and aromatic flavor.
Can I use low-fat milk instead of whole milk? Yes, you can use low-fat milk, but keep in mind that the texture and richness of the khir may be slightly different.
Can I use a sweetener other than sugar? Yes, you can use alternative sweeteners like honey or maple syrup, but it may alter the taste of the traditional khir.
Can I skip the saffron? Yes, you can omit the saffron if you don't have it, but it adds a lovely aroma and flavor to the khir.
What can I do if the khir becomes too thick? If the khir becomes too thick, you can add a little more milk to achieve your desired consistency.
Can I make the khir in advance? Yes, you can make the khir in advance and store it in the refrigerator. It can be served chilled or reheated before serving.

Serving dishes and utensils

Serving bowls - These bowls are used to serve the Khir to individual portions.
Spoons - Used for stirring the Khir while it is cooking and for serving it into bowls.
Saucepan - A heavy-bottomed saucepan is ideal for cooking the Khir as it prevents burning or sticking.
Chopping board - Used to chop the dry fruits for garnishing.
Knife - Essential for chopping the dry fruits.
Measuring cups - Used to measure the rice, sugar, and milk accurately.
Spatula - Helpful for scraping the sides of the pot while cooking the Khir.
Strainer - Used to rinse the Basmati rice before cooking.

Origin stories

Khir, also known as Kheer in some parts of India, has a rich and ancient history that dates back to more than 2000 years. It is believed to have originated in the Indian subcontinent, with mentions of a dish similar to Khir found in ancient Sanskrit texts. The sweet treat was likely offered to deities during religious rituals, symbolising a break from mundane life to appreciate the sweetness of spiritual existence. The use of rice, milk, and sugar - ingredients considered pure in Hinduism - underpins its significance in religious festivities. Even today, Khir holds a special place in Indian households, being an integral part of celebrations and festivities, and a dish that evokes warmth and nostalgia. It's not just a dessert, but a slice of India's rich cultural and historical tapestry, relished one spoon at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.