All about Kheer recipes from India
Kheer is a slow-cooked vegetarian pudding, made with thickened milk and any one of the following, topped with cardamom powder, saffron and dry fruits:
- Semolina (suji)
- Sago (saboodana)
- Lotus seed popped (makhaana)
- Amaranthus (ramdaana)
- Buckwheat flour (kuttu)
- Water chestnut flour (singhara)
- Ragi flour (millets)
- Sweet potato (Shakarkand)
- Grated carrots
- Gourd (lauki or ghiya)
I love my bowl of kheer, especially in winter. The sweetener is sugar, rock-candy or jaggery.
Recipe for Semolina Kheer:
Semolina: 4 teaspoons
Milk: 2 cups
Dry fruit: 1/2 cup (Chopped walnuts, almonds, cashew nuts, raisins)
Green cardamom powder: 1/4 teaspoon
Sugar/Jaggery as per taste
Boil milk in a heavy-bottomed pan. Add semolina. Stir and let the milk thicken a bit. When the semolina is cooked and mushy in the milk, add cardomom powder, dry fruit and sugar. Mix well and cook for another 2 minutes. If using jaggery instead of sugar, add it last, after the heat has been switched off. Stir well and serve hot or chilled. This is a lovely bhog for Krishna, especially on Sharad Purnima.
Kheer is a traditional Indian baby food too.