Kheer Recipe
Caramel kheer is very sweet and very tasty desert to eat. let’s us know how make Caramel kheer
Necessary Ingredients
- Milk - 1 liter
- Rice – ¼ cup
- Sugar – ½ cup
- Ghee - 1 tsp
- Cashew - 10-12
- Raisins - 1-2 tsp
- Cardamom - 4
- Pistachios - 1 tsp
How to make Caramel
To make caramel kheer, take kheer rice and soak it in water for hour. Now take one litre of milk and boil it. Keep stirring it while the milk is boiling. Now take cashew, cut it into small pieces and take out the seeds of cardamom and make a powder of it.
When the milk well boil add ¼ cup kheer rice and boil it again when the kheer well boil put it on low flam and cook it at 2-2 minutes cook the kheer till the rice is cooked and the kheer becomes slightly thick.it take about 30 min for the kheer the thicken and the rice to cook now put 1 tsp in the pan and heat it till it becomes hot and add some cashew pieces and fry till it becomes light brown and take out in the plate.
In the same way add raisins and fry them and take them out in the plate after roasting cashew raisins filter the ghee and heat it when the ghee becomes hot add cup of sugar and fry till it melt and keep it on cool down. After 2 min kheer is ready to serve or eat take it out in a vessel and lightly put pistachios at the top of garnishing this caramel kheer is so easy to make you can sever it hot or cold it tastes good from both ways.
Kheer made from wheat is a special recipe made habitually, wheat kheer is very helpful for health as well as taste, and the taste of this kheer made from wheat is very tasty, so let’s know How to make Wheat Kheer.
Ingredients for Wheat Kheer
- Wheat - 1/2 cup (100 grams) (soaked)
- Sugar - 1/4 cup (50 grams)
- Jiggery - 1/2 cup (60 grams)
- Ghee - 3 - 4 tbsp
- Milk - 1 litre
- Coconut - 1/4 cup (grated)
- Cashew - 10 - 12 (finally chopped)
- Almonds - 10 - 12 (thinly sliced)
- Cardamom - 1/4 tsp (4)
- Nutmeg - 1/4 tsp
How to Make Wheat Kheer
To make Wheat Kheer, first of all, wash the wheat carefully and soak it in water for half an hour. After half an hour, filter the wheat in a strainer and drain the water. Even after sifting through a strainer, there is little water left in the wheat, then to remove it, put the wheat on a cloth and wipe it, by doing this all its water will come out.
After the wheat has dry well, put the wheat in a mixer jar to remove its covering, mixing it on the lowest speed for a second-second and turn it off. By doing this the skin of the wheat will come off. We will repeat this process 5 or 6 times so that all the wheat peels are removed.
Take a cooker, put 1.5 cups of water in it, put the washed wheat in it, and keep the wheat to boil on low flame till one whistle. After one whistle in the cooker, reduce the flame and let the wheat boil for 10 minutes on low flame. Switch off the gas after 10 minutes.
Take out milk in a vessel and keep it for boiling, after it comes to a boil, reduce the flame and keep stirring the milk on low flame for a while till it becomes thick. Take a pan, put 1 tsp ghee in it and heat the ghee. Put almonds in ghee and cook the almonds while stirring on medium flame. After the almonds turn light brown, take them out in a bowl. Similarly cook 10 to 12 cashews and take them out.
In the same pan, add 2 tsp ghee, add annoyed coconut and cook it lightly, add boiled wheat to it and fry it for 2 to 3 minutes on medium flame. Add boiled milk to the wheat. Mix milk and wheat well and cook it on low flame for 10 minutes till it becomes thick.
When the wheat mixes well in the milk and becomes thick, add some cooked cashews, almonds, nutmeg powder, cardamom powder and mix. Kheer is ready. Usually, wheat kheer can be made in two ways, it can be made using jaggary or sugar as per the taste.
How to make Jaggary Pudding
If you want the sweetness of jaggary in kheer, then take out the prepared kheer in a vessel and let the kheer cool down, add finely chopped jaggary to it when the kheer cools down, and keep it covered for 2 to 3 minutes. This will dissolve the jaggary in the milk. (To use jaggary, the milk needs to be cold because adding jaggary to hot milk causes the milk to burst). Garnish with some almonds and cashew nuts and serve.
Suggestion
- While preparing wheat kheer, keep in mind that before boiling the wheat, all its coverings have been removed.
- Do not use high flame anywhere while making kheer
- While making jaggary kheer, only after the kheer has cooled down, add jaggary and mix it. Because by adding jaggary to hot milk, there is a fear of milk bursting.
- While boiling the milk, keep in mind that the milk does not stick to the bottom of the vessel, for this, cook the milk on low flame by stirring continuously.
Kaddu Ki Kheer
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