Malai Kheer – The Indian Recipe

Hello there!!! Summers are home and I’m sure all of us will have some spare time in our pockets. So today I’m going to give you all a lip-smacking recipe which is fairly easy to cook and yes of course it is definitely worth the time and taste. “Kheer”, Kheer originates from the food of the Indian subcontinent, made by bubbling rice, broken wheat, custard, and sugar; it is seasoned with cardamom, raisins, saffron, cashews, pistachios or almonds. Kheer in India is ordinarily served amid a supper or as a dessert. The name differs from region to region, some call it as payesh, some as payasam, some as payasa, and some as phirni but the origin remains in the kitchens of rich Indian customs and traditions. If you are a sweet tooth like me, I’m sure you are pretty curious about our today’s delicacy. After all, who would not prefer a bowl of sweet, rich and flavorsome Malai kheer in their plate? This was indeed a rhetorical question because ‘nobody says no to Kheer’ right? Whoever you are a guy, a girl, a housewife or someone who cannot light a burner! Don’t you worry because this is not as difficult as saving the world. The recipe is quite simple, all you got to do is follow the instructions well and bang on! You’ll have this appetizing MALAI KHEER on your plate in no time. So without pushing it any further let us have a look at how this mouthwatering Indian dessert is made. Here we go…

Malai Kheer:

How to make your perfect Malai Kheer?

There is no such thing as a perfect recipe. Honestly for me whatever my mom makes is a perfect recipe and I’m sure we are pretty much on the same line. My definition of perfect recipe might differ from yours but we can always improvise a recipe according to our pallet. Maybe you add up your own ingredients, maybe you can skip a few from below in accordance to your taste. The Kheer near about takes 45 to 50 minutes right from preparation to cooking time. Malai Kheer is very simple to make. The only thing that you have to keep in your mind is to be cautious about the quantity and follow the instructions keenly and you are all set to go! Lastly, though there is no perfect recipe for Malai Kheer, the PERFEFCT KHEER does exists.

Basics:

• Preparation: 10 minutes
• Cooking: 35 minutes
• Total cook time: 45 minutes
• Recipe serving: 4
• Difficulty Level: Easy

The ingredients required:

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Following are the ingredients required for Malai Kheer:

• 3/4 cup basmati rice, tukda i.e. 150 gm.
• 2 liter milk
• 1 tin condensed milk
• 50 gm. khoya (buy best quality of khoya for better taste)
• 1/2 cup cream i.e.100 ml
• 1 cup sugar i.e.200 gm.
• 1 tsp. green cardamom powder
• 1 tsp. saffron
• 50 gm. almond, sliced
• 50 gm. pistachio, sliced

Steps to prepare:

• The first and foremost thing that you have to do is soak the 150 gm of basmati rice in a bowl a night prior or few hour before the preparation if in case you could not manage to keep it a night prior of the preparation day and then keep it aside for a while. (We’ll get back here once we are done with boiling the milk). Here basmati rice is the most preferred option since it does not gets soggy and adds up to the Kheer’s taste.
• The second step for making this delicious Kheer is to boil the milk (i.e. 2 liters) in a pan and keep it for good 1 hour on low flame just so the milk thickens up to the requisite texture. Keep boiling the milk until it goes down to half of what you had kept. Another way of doing this is to add appropriate amount of condensed milk to it. Once it comes down to an appropriate texture add the rice paste and cook further.
• Now once the rice is well cooked, add 1 tin of condensed milk and 50 gm. of khoya in the milk. Cook for another 10 minutes on low flame.
• The last step is to add the remaining ingredients i.e. ½ cup of cream, 1 cup sugar, 1 tea spoon of green cardamom powder, 1 teaspoon of saffron, 50 grams of almond and 50 grams of pistachio in the Kheer. These ingredients adds up the most in regards of improving the taste. So make sure you add most of it in your Kheer. The condensed milk and cream ads up to the texture and are the key ingredients of Malai Kheer.
• Lastly serve hot or chilled as per your pallet.

Your Kheer is almost done. All that’s left is the take out those four glass bowls and serve. Also do not forget to garnish the Malai Kheer with some crackling nuts and kesar (saffron) over the bowls. You can fry the dry fruits in ghee too, it gives Kheer a better flavor to begin with.

So call up your friends over a small house party, serve the flavorful Malai Kheer to them and let them enjoy the luscious texture of Malai in the Kheer, share the recipe with them, tell them how easy it was to make that little bowl of heaven and finally, you are all set to hog over your little piece of hard work too. Do let us know how that go. Happy Cooking!