Kheer is a popular dessert in India and is often served on special occasions such as weddings, festivals, and religious ceremonies. It is considered auspicious and is often offered as prasad (a sacred food offering) in temples. In many Hindu households, kheer is made on special occasions such as Diwali, Holi, and Janmashtami. Kheer is also a popular offering during the “Chhath Puja” festival, which is primarily celebrated in the northern and eastern regions of India, to thank the sun god for providing energy and life to all living beings. In short, kheer is an integral part of Indian culture and is often served at special occasions and festivals, both religious and secular, as a symbol of celebration and gratitude. Here’s a simple recipe for cooking kheer in a pressure cooker.
Here’s a simple recipe for cooking kheer in a pressure cooker.
- 1 liter of full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 2-3 green cardamoms, powdered
- 1 tsp ghee
- A few strands of saffron (optional)
- A few chopped almonds and pistachios (optional)
Kheer can take hours to prepare, but a pressure cooker can make life so much easier. However, it can be tricky to make kheer in a pressure cooker. Here are some steps to cook kheer in a pressure cooker in easy steps.
- Rinse the rice well and drain the water.
- Heat the ghee in a pressure cooker over medium heat.
- Add the rice to the cooker and sauté for 1-2 minutes, or until the rice is slightly golden.
- Add the milk to the cooker, along with the sugar and powdered cardamom.
- Stir well to combine and bring the mixture to a boil.
- Close the lid of the pressure cooker and cook on high heat for 2 whistles.
- Reduce the heat to low and continue to cook for another 5-7 minutes.
- Turn off the heat and let the pressure release naturally.
- Open the lid of the pressure cooker and stir the kheer well.
- Serve the kheer hot or chilled.
You can adjust the quantity of sugar and cardamom as per your taste, and also add dry fruits, flavorings, and khoya to make it more rich and thick.
- The water-to-rice ratio may vary depending on the type of rice you use, always follow the instructions on the package.
- You can also add some butter, oil, or ghee while cooking to enhance the taste and texture.
- If you wish to add some flavors like garlic, ginger, bay leaves, cardamom, cinnamon, etc, you can add them before closing the lid in step 4.
Nuts for Kheer :
Nuts are a delicious addition to the kheer and can add both flavor and texture to the dish. Some popular nuts to add to kheer include:
- Almonds: Slivered or chopped almonds add a nice crunch and a nutty flavor to the kheer.
- Pistachios: Chopped pistachios add a nice green color and a mild nutty flavor to the kheer.
- Cashews: Cashews are creamy in texture and add a mild nutty flavor to the kheer.
- Walnuts: Crushed walnuts add a nice crunch and a rich, earthy flavor to the kheer.
- Raisins: Raisins are a sweet addition to the kheer and add a nice chewy texture.
- Pecans: Pecans have a buttery flavor and a nice crunch which makes them perfect for kheer
- You can add any of these nuts to the kheer and also you can add them at the end of the cooking process and also you can fry them in ghee or oil before adding them to the kheer. Make sure to add the nuts according to your taste, you can add as much or as little as you like.
What is the best way to Cook Thick kheer in a Pressure Cooker?
It is a delicious treat that can be made in various ways and can be thickened to suit your preference. Here are a few ways to make thick kheer:
- Cook the kheer for a longer time: The longer you cook the kheer, the thicker it will become. Cook the kheer on low heat for an additional 10-15 minutes after it has reached the desired consistency.
- Add more rice: Rice acts as a thickening agent in kheer. Adding more rice will make the kheer thicker.
- Add Khoya (milk solids): Khoya is dehydrated milk that is added to the kheer while cooking, which makes it thicker and richer in texture.
- Add condensed milk: Condensed milk is sweetened, thickened milk that can be added to kheer to make it thicker and more creamy.
- Add cornstarch: Cornstarch can be added to kheer as a thickening agent. Simply mix 1 tsp of cornstarch with 2 tsp of cold milk and add it to the kheer while cooking.
- Cook, it uncovered: Cooking kheer uncovered will help to reduce the liquid and thicken the kheer.
Remember, the key to making thick kheer is to cook it on low heat for a longer time and keep stirring it to prevent it from sticking to the bottom of the pan. Once it reaches the desired consistency, turn off the heat and let it cool before serving.
Here are some Tips and Variations to help you cook the Perfect kheer in a Pressure cooker:
- Use full-fat milk for a rich and creamy texture.
- Soak the rice in water for at least 30 minutes before cooking. This will help the rice cook faster and more evenly.
- Cook the kheer over low heat to prevent the milk from curdling.
- Adjust the sugar and cardamom to taste.
- For a richer flavor, add a pinch of saffron and a tablespoon of ghee while cooking.
- Add dry fruits such as raisins, cashews, and pistachios for added texture and flavor.
- For a variation, add mashed ripe banana or mashed cooked pumpkin, or sweet potato for extra creaminess and natural sweetness.
- Instead of rice, you can also use vermicelli or semolina (Rava) to make kheer.
- You can also add flavorings like rose water, and kewra water, and flavors like vanilla, cardamom, saffron, nutmeg, etc.
- To make kheer thicker, you can add khoya (reduced milk) or condensed milk.
- To make it more healthy, you can use low-fat milk or add jaggery instead of sugar.
- You can also make kheer with different types of milk like coconut milk, almond milk, or soy milk for a different twist.
Q: Can I use milk powder to make kheer?
A: Yes, you can use milk powder to make kheer. Just dissolve the milk powder in water before adding it to the rice and other ingredients. Keep in mind that the texture and flavor may be different from kheer made with fresh milk.
Q: Can I freeze kheer?
A: Yes, you can freeze kheer. Just make sure to let it cool completely before transferring it to an airtight container and placing it in the freezer. Frozen kheer will keep for up to 3 months. When ready to eat, thaw it in the refrigerator and reheat it in a pot or microwave before serving.
Q: How long can I store kheer in the refrigerator?
A: Kheer can be stored in the refrigerator for up to 3-4 days. Keep it in an airtight container to prevent it from drying out or absorbing any unwanted flavors.