Skip to content Skip to sidebar Skip to footer
Home / kapoor / kheer / recipe / rice / sanjeev

Sanjeev Kapoor Rice Kheer Recipe

Post a Comment
Table of Contents [Show]

Rice Kheer Recipe Pakistani Style Chawal ki Kheer with Khoya Mawa
Rice Kheer Recipe Pakistani Style Chawal ki Kheer with Khoya Mawa from hinzcooking.com

Description

Rice Kheer is a very popular Indian dessert. It is made with milk, rice, and sugar, and flavored with cardamom powder, saffron, and nuts. This recipe is from the famous Indian chef, Sanjeev Kapoor. His recipe is easy to follow and makes a delicious and creamy kheer.

Prep Time

The preparation time for this recipe is 10 minutes.

Cook Time

The cooking time for this recipe is 30 minutes.

Ingredients

  • 1/2 cup basmati rice
  • 1 litre full cream milk
  • 1/2 cup sugar
  • 1/4 tsp cardamom powder
  • 1/4 tsp saffron
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios

Equipment

  • A heavy-bottomed pan
  • A wooden spoon or spatula
  • A small bowl
  • A measuring cup and spoons

Method

  1. Wash the rice and soak it in water for 30 minutes.
  2. Drain the water and keep the rice aside.
  3. Heat the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
  4. When the milk comes to a boil, add the soaked rice and stir well.
  5. Cook the rice and milk mixture over medium heat for 20-25 minutes or until the rice is cooked and the milk has thickened.
  6. Add the sugar and mix well. Cook for another 5-7 minutes or until the sugar has dissolved and the kheer has thickened further.
  7. Add the cardamom powder and saffron, and mix well.
  8. Remove the pan from the heat and let the kheer cool for a few minutes.
  9. Add the chopped almonds and pistachios and mix well.
  10. Refrigerate the kheer for a few hours or until it is chilled.
  11. Serve the kheer chilled.

Notes

  • You can adjust the amount of sugar as per your taste.
  • You can add raisins and cashews to the kheer for added flavor and texture.
  • If the kheer becomes too thick, you can add a little milk to thin it out.

Nutrition Info

  • Calories: 200
  • Carbohydrates: 30g
  • Protein: 8g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 20mg
  • Sodium: 80mg
  • Potassium: 300mg
  • Fiber: 0g
  • Sugar: 25g
  • Vitamin A: 250IU
  • Calcium: 250mg
  • Iron: 0.3mg

Recipe Tips

  • Use good quality basmati rice for the best results.
  • Stir the kheer frequently to prevent it from sticking to the bottom of the pan.
  • Make sure the rice is cooked properly before adding the sugar.
  • Refrigerate the kheer for at least 2-3 hours before serving for the best taste and texture.

Enjoy this delicious and creamy Sanjeev Kapoor Rice Kheer recipe with your family and friends!


Post a Comment for "Sanjeev Kapoor Rice Kheer Recipe"