LINK:   http://timesofindia.indiatimes.com/quickstir/lifestyle/7-Kheer-Recipes-To-Cure-Rampal-Kheer-Phobia/quickstirshow/45217006.cms

7 Kheer Recipes

Kheer is the classic Indian dessert that is often cooked during festivals or special occasions. It is in true sense the dessert cooked in almost all the parts of Indian subcontinent. There are many different varieties of kheer. The classic kheer recipe consists of milk, sugar and boiled rice. However there are many different varieties cooked with broken wheat or vermicelli or sago. This rich rice pudding is flavored with cardamom, raisins, saffron, cashew nuts, pistachios or almonds.

1) Kashmiri Kheer
It is a milk Kheer, prepared using traditional Kashmiri method and ingredients.

ingredients

White Rice :-  150 gms

Milk :- 1 Ltr.

Whole Milk Powder :- 8 tbsp.

tools required

Knife
Pressure Cooker

preparation method

Soak the rice in clean water for almost 2 hours before cooking it.
Soak dry almonds, dates and cashew nuts in warm water for at least an hour.
Pare the coconut using a knife and shave it into small pieces.
Steam the raisins and wash all the ingredients before using them.
Take a bowl and fill 1/4th of the bowl with raisins, cashew nuts and almond kernels. Keep it aside.
Mix the milk powder with 1 cup of milk in another bowl.
Boil the milk in the body of the pressure cooker. Soak the water from the rice and add it to the milk in the pressure cooker.
Stir the mixture well and close it.
Develop maximum pressure and then reduce the heat and cook for 15 minutes.
Remove cooker from heat and add sugar. Now, put the open cooker back on the heat and keep stirring it.
Add almond kernels, date, raisins, coconut and cashew nuts while you are stirring the mixture. Cook the mixture for at least 10 mins.
Now, add the milk and milk powder mixture to the kheer and keep stirring it.
Cook for 5 minutes until the nuts turn soft and a homogenous mixture of kheer is ready.
Remove the cooker from the stove, cool and serve it cold.

Serving Suggestions

Garnish the kheer with grinded pistachio nuts and saffron. Add the Kewra essence while serving it. Sprinkle green cardamom/black cardamom powder after serving it in the bowl.

————————————–

2) Paal Payasam
Yummy kheer in Kerala style.

PAAL PAYASAM KERALA RECIPE

INGREDIENTS

METHOD

 

• After the rice is cooked well, open the cooker lid and mash the rice with a whisk or ladle.
• Add sugar , half cup of milk (if necessary) & let it boil for another 4-5 minutes & switch off the flame.
• As time proceeds , this payasam will thicken.So add   the remaining 3/4 cup of milk according to ur desired consistency..Garnish with roasted cashews & dry grapes , enjoy !

NOTE

• Adjust the quantity of milk and sugar given here as per ur taste..
• I used low fat milk. U can use whole milk or full fat milk to make the dish more rich.
• Saffron can be used instead of cardamom powder. Color of this payasam will be in yellow side. If u add more milk at the end , u”™ll get the white color..
• U can add sugar anytime if u feel the sweet is less..

—————————–

3) Chocolate Kheer
This one’s for the generation who loves fusion. It’s a very easy recipe.

I have added cocoa powder and drinking chocolate powder to add chocolaty flavor to kheer. But there is one ingredient that goes really well with kheer as well: Nutella! You have to try the nutella flavored kheer. It just taste yummy. The recipe to make nutella kheer is exactly similar to this chocolate kheer recipe. Instead of cocoa powder, drinking chocolate just add Nutella. The hazelnut chocolate flavor tastes superb in this dessert.

Let us check the step by step recipe for Chocolate Kheer.

Step by step Chocolate Kheer Recipe

1. We need very few ingredients for this chocolate kheer recipe. Basmati rice, milk, cocoa powder and drinking chocolate powder. Alternatively instead of chocolate you can also add Nutella. I love the hazelnut chocolate flavor of Nutella in kheer. Rinse the rice thoroughly till the water runs without starch. Boil the water in a pressure cooker for 15 minutes

2. In a deep pan pour the milk and add sugar to it. Let the milk gets boil once and simmer it for another 5 minutes. In between stir the milk while its boiling to avoid spilling.

3. Once the milk is boiling for 5 minutes or so, add cocoa powder and drinking chocolate powder and stir well.

4. Add the boiled basmati rice in the boiling milk and let it simmer for 15 minutes.

—-

The tasty chocolate kheer is ready to serve. Pour the chocolate kheer in serving bowls/glasses and garnish it with some chocolate chips and serve it hot, warm or chilled.

——

Chocolate Kheer Recipe

Total time

40 mins

Chocolate Kheer Recipe – A mouth-watering Indian dessert made with basmati rice, milk and chocolate.

Author: Gopi

Recipe type: Dessert, Sweets

Cuisine: Indian

Serves: person +”“

Ingredients

• Basmati Rice1/2 cup
• Milk2 cups
• Sugar2 tablespoon
• Cocoa powder1/2 tablespoon
• Drinking chocolate2 tablespoon
• Nutella1 tablespoon (optional)

Instructions

1. Rinse the rice till water runs clear of the starch.
2. Boil the rice in presser cooker for about 15 min and keep aside.
3. In a pan add milk and sugar, let the milk get boils for 5 minutes and add cocoa powder and drinking chocolate. Stir it well.
4. Add the boiled rice in milk and simmer it for about 10 more minutes.
5. The yummy Chocolate Kheer is ready to serve.
6. You can serve the chocolate kheer hot or cold. I like my chocolate kheer cold.

Notes

You can also add nutella to the kheer which gives a nice hazelnut chocolate flavor to the kheer.

 

4) Chaler Payesh – Bengali Rice Kheer

 

INGREDIENTS

METHOD

• Boil milk in a wide bowl and when it starts to roll boil,add bay leaf and slightly crushed cardamom pods
• Wash the rice and add to the milk.Allow it to boil in low to medium flame till rice gets cooked well but it should be firm & soft without losing its shape.Generally rice takes longer time to cook.So keep mixing every now and then and make sure it is not burnt in the bottom.When the milk gets evaporated add little water whenever necessary.
• When the rice is almost cooked,remove bay leaf(optional) & add sugar,a pinch of salt & mix well.Let it boil till the mixture thickens slightly.
• Switch off the flame.Add nuts and ghee.Allow it to cool,refrigerate and serve chilled.Enjoy ! This payesh would thicken as it cools down.So adjust the consistency by adding little boiled milk before serving !

——————–

• The consistency of this payesh should be thick.So make it accordingly.
• I removed the bay leaf before adding sugar by following sanjeev kapoor”™s video.If u wish,u can keep it till the end.
• I felt jeera rice gives more flavour than Basmati rice for this payesh.But its purely ur choice.

Enjoy this thick,chilled,creamy bengali payesh.It tastes yumm !!

 

5) Paneer Kheer
This one could be the best find of the day.

 

Paneer Payasam (Chenna Payash) Recipe

Preparation time: 2 minutes
Cooking time: 10 minutes
Serves 2-4 people

Ingredients:
3/4 cup of crumbled paneer (here’s how you can make paneer at home)
2 cups of milk (I used low fat)
1/4 cup of sweetened condensed milk (adjust to taste)
2 of green cardamom pods
1/2 tsp of sugar
A few strands of saffron for garnish (optional)
A few pistachios (or almond slivers)

How to Make Paneer Payasam

1. Powder the cardamom seeds with the 1/2 tsp sugar until fine. I don’t like biting into chunky cardamom seeds so I pound it fine. If you have powdered cardamom in hand, just omit the sugar and use a bit of that.

2. In a pan, bring the milk to boil on low heat.

3. Add the condensed milk and mix well.

4. Bring to boil again and then add the powdered cardamom.

5. Crumble paneer as fine as you can with your fingertips…

… and add it to the boiling milk. Stir well to combine. Let it simmer for about 5 minutes more. Test for sweetness and adjust the amount of milk/condensed milk as desired. You need to have enough liquid base for the paneer to swim in so keep an eye on the consistency. These proportions worked great for me.

——-

That’s it! You can serve it hot but personally we prefer it chilled for a couple of hours. So bring the payesh to room temperature and then chill in the refrigerator.

Oh, and if you want to add saffron, add it at the end when the payesh is hot.

Garnish with pistachios before serving. The payesh looks very dull on it’s own and doesn’t convey how delicious it is without the help of the pistachios 😉

6) Shavige Payasam
This one is a special vermicelli kheer from the land of Karnataka.

Shavige payasa/Vermicelli kheer recipe

INGREDIENTS

METHOD

 

7) Chak – Hao Kheer
Or simply known as Manipuri Black Rice Kheer. It looks as exotic as it tastes.

Black rice is an excellent source of fibre, amino acids, minerals, vitamins, and antioxidants. Its colour changes to dramatic purple when cooked, so it is also known as “Purple Rice”. The purple color is due to the anthocyanins present in the rice which act as antioxidants. In China and some South-East Asian countries, it is commonly known as “Forbidden Rice”, as it was reserved exclusively for royalty in ancient China.

Coming to the recipe….

1/4 cup Black rice

125 ml milk ( full fat)

1/4 tsp Cardamon powder

Sugar to taste

Rinse the rice and soak for about 5-6 hours.

Drain the rice and transfer to a pot .

Add milk.

Cook on very slow fire making sure to stir it once in a while.

Cook till the rice is done, you could add more milk, if the rice absorbs this milk.

Adjust the milk according to the consistency of the kheer that you require.

Add sugar , raisins and cardamon powder.

Serve hot or cold.

 

The rice has a sweet nutty flavor and you actually do not need any nuts, though I added some raisins.

Chak-Hao kheer is served during all festivals and celebrations.