Jaipur,When we have a tendency to hear name Kheer it’s like mouth watering component.Lots of dryfruit clarified butter milk and a scrumptious style.Kheer is a rice pudding from the cuisine of the Indian landmass, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is tasteful with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served throughout a meal or as a afters.Kheer is prepared in festivals, temples, and all special occasions.

The dish is also consumed throughout Ramadan and ready for the feasts of Muslim weddings and festivals, such as Eid-ul-Fitr and Eid-ul-Adha. A similar dessert, known as firni, is eaten among the Muslim communities of Republic of India,Bangladesh, Pakistan, and Afghanistan nowadays, restaurants offer firni in a big selection of flavours, similar to kheer.


Variation :-


Phirni kheer,Sevai kheer,Rice kheer.




  • 1)  5 cups full cream milk
  • 2)  1/4 cup rice – washed
  • 3)  1/2 cup sugar
  • 4)  10-12 raisins
  • 5)  4 inexperienced cardamoms
  • 6)  10-12 almonds – blanched, shredded


Method :-


  • Boil the rice and milk in a deep pan.
  • Simmer over low flame, stirring occasionally until the rice is deep-fried and the milk becomes thick.
  • When done add sugar, raisins and cardamoms.
  • Stir till sugar gets dissolved properly.
  • Transfer into a serving dish and garnish with almonds.
  • Serve hot or chilled.


Category :-




Location :-


       India,Pakistan,Indonesia,Sri-Lanka,Bangladesh and Asian nation.

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