Indian kheer
Indian kheer dessert, also known as payasam in South India, is a classic milk-based dessert made using rice, semiya (vermicelli), millets, or lentils. Traditional rice kheer or chawal kheer, sabudana kheer is prepared during festivals like Gowri Puja and Lakshmi Puja during Navratri, where it is offered as naivedyam and prasadam. During Raksha Bandhan, Ram Navami, holi, Eid, Ramadan, etc., kheer or payasam made with vermicelli (seviyan) is most preferred. Caramel kheer is a twist to the authentic Kheer recipe where caramelized sugar is added instead of sugar. Instead of rice, you can even make it with sabudana or vermicelli. This caramel kheer will be a hit at your Diwali party. Do check out some of the best Indian sweets and Diwali dessert recipes.
Ingredients
Rice: Basmati is preferred. You can even use roasted vermicelli or sabudana to make this caramelized kheer. Sugar: Sweetener used. Fruits and Nuts: Raisins, cashews, almonds, pistachios, etc. Milk: Full-fat milk for rich and best results. For vegan versions, coconut milk can be used. Cardamom powder: For flavor. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Rinse and soak rice in water for 15 to 20 minutes. Add sugar and ¼ cup water to a pan on medium heat and stir. Simmer for 15 to 20 minutes, stirring occasionally. Sugar transforms from light yellow to amber. Add ¼ cup water to get a caramel syrup. Keep this aside.
Heat butter in a pan on medium flame. Add raisins and saute for a minute or 2. Transfer it to a plate. Now add the nuts and saute until light in color. To this, add 1 litre of milk and let it simmer. Meanwhile, drain and add the rice to a mixie jar or blender and pulse for seconds to make it coarse. Add this coarse rice to the simmering milk.
Cook for 20 minutes, stirring occasionally. (Scrape the cream from the sides and put it back into the kheer) Add the raisins and cardamom powder. After 20 minutes, the milk will be reduced by half. Add the caramel syrup, mix well, and bring it to a simmer. Serve hot, warm, or chilled, and enjoy. It tastes like pudding when chilled.
Tips
For the traditional version, you can add sugar instead of caramelized sugar. Blending and adding rice will make your kheer thick and rich and will help cook faster. Adjust the number of nuts and fruits to your taste. While basmati rice is the most preferred rice for making kheer, any medium or short-grain rice can be used. Soaking rice is optional, but it reduces the cooking time Leftovers can be stored in the refrigerator for 2-3 days. If kheer becomes too thick, thin it down with milk.
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Recipe card
