Servings : Serves 4-6
This sweet dish is both exotic yet comfortingly familiar, a great treat served warm or cold. (I prefer it slightly warm….so luscious!!
- 1/2 cup rice, soaked overnight
- 2 cups whole milk/full cream milk
- 12 tbsp. evaporated milk (can be substituted with whole milk)
- 10-12 tbsp. sugar (or to taste)
- 2 tbsp. condensed sweet milk (optional for a creamier result)
- 2 pinches of saffron (for a rich flavour and colour)
- 1/4 tsp. cardamom powder
- 2 pinches of nutmeg powder (for a twist, you can use a touch of vanilla essence instead)
- 1 tsp. custard powder (optional)
- 4 tbsp. finely grated mavo/khoya or powdered milk
Drain the soaked rice and then put it in a small pan. Add enough water to cover the grains, add the cardamom and a pinch of the saffron, then bring to a boil, keep the heat on very low and let the rice cook until it's quite over-cooked. Do not stir it during this stage, just let it boil. Only stir if you absolutely have to, like if one side is getting drier than the other, then give it a gentle stir.
Once the water is almost completely gone and the rice grains are really soft and long, turn off the heat and let the rice cool for 15mins. Then add the 2 cups milk and nutmeg powder, and then grind it all in your blender or processor until ALMOST completely smooth. If some bits are slightly visible, that's ok…makes it look more appealing me-thinks.
Pour this mixture back into the pan and add the evaporated milk, sugar, condensed milk and custard powder. Bring to a boil but on low heat, stirring often to make sure it doesn't stick to the bottom of the pan. You can add a drop of yellow/orange colour if you like, but if you're using a good quality saffron, then this won't be necessary…the saffron will give enough colour. Once it's thickened and well cooked, taste the sugar and adjust to your taste then add the grated mavo/khoya or powdered milk. Simmer for a few more minutes whilst stirring. You can sprinkle a bit more cardamom powder if you like. Switch off, garnish with flaked almonds and pistachios, and some crispy pooris on the side.
hey… planning on making this today…. dont have powdered milk…… poss to skip the last powdered milk part..??? thanks fauzia..! been using lots of recipes off ur website..!! may Allah reward you for keeping us from running outa ideas and always having a great iftar/lunch/dinner table!!! please leme noe abt the powdered milk as wana make it in a couple of hours..! thanks!
Hi and thanks! Yes you can skip the powdered milk, it will still be fine. Sorry for the late reply, just logged in! 🙂
Assalamu Alaikum Is it ok not to use the blender, just crush the rice as its cooked? Also do I have to use condensed milk? Can I use more of regular milk and more suger instead? JzK
W/Salaam, yes that is fine.
hello thanks for the recepi i will be thankfull if u will tell me that how much people will it serve .thnx
It will serve 6.
What is evaporated milk? Also custard powder is to
Diluted first or v can add it directly?
Awaiting ur resp
EM is concentrated and unsweetened milk, comes in a can. Custard powder should never ever be added directly to any recipe, you should always mix it in a bit of milk or water before adding it.
Assalamu Alaikum Fauzia.
Is there anything else I can substitute evaporated milk with?
W/Salaam, you can use whole milk or a touch of cream just to enrich the dish.
will that be alright if the rice isn’t soaked overnight n just soaked for an hour or two
It will take longer for the rice to cook to the right consistency but yes that is ok.
Hello, will it taste good if I add in yoghurt when it has cooled down
Hi, I would not recommend adding yoghurt to this recipe.
can you plz tell me the cup size…..
Please refer to my measurements: http://www.fauziaskitchenfun.com/my-measurements/
wat rice shud v use brown rice or white rice
Plain white rice.
aslm do i have to use safron?
W/Salaam, you can omit it if you like.
aslm do i have to use saffron?
Fauzia..why don’t you open a
Fauzia..why don’t you open a restaurant or mail order shipping for these delicacies that we see on these pages?
Maybe inshaAllah in the
Maybe inshaAllah in the future. 🙂
Hi! Thanx darl for ur recps
Hi! Thanx darl for ur recps Allah ibarik… can I omit or substitute evaporated milk with what?
Hi, you can use heavy/whole
Hi, you can use heavy/whole milk. Or boil milk separately until it thickens then measure and use.
is it okay if i omit the custard powder?
W/Salaam, yes that is fine. :
W/Salaam, yes that is fine. 🙂
fauzia, cam i dump everything
fauzia, can I dump everything together(with soaked rice)in a slow cooker and cook slowly
Yes it should be ok. 🙂
Yes it should be ok. 🙂
May i Know long i have to
May i Know long i have to cook the kheer in the slow cooker please??
Sorry but I do not use a slow
Sorry but I do not use a slow cooker so am not sure how long it takes.
Should i double the recipe
Should i double the recipe for more ppl?
This serves 4-6 people. If
This serves 4-6 people. If you are serving more then yes, make a larger batch. 🙂
plz give me the recipe of the poori tht is on ur pic next ti the kheer.
Thank you soo mch for ur amazng collection. i love each and every recipe tht iv tried so far.
I have used this recipe, just stick with full white flour instead of half white half atta and make slits on them before frying to prevent them from puffing up in the oil.