Kheer

To make traditional Indian kheer, start by boiling 3 kg of milk in a large pot. Once it reaches a boil, add 0.75 cup of soaked basmati rice. Stir continuously to prevent sticking, then add 0.5 cup of sugar and 3 crushed green cardamom pods. Cook on low to medium heat, stirring occasionally, until the rice is fully cooked and the mixture thickens. Finally, mix in your choice of dry fruits for added flavor.

Yes, kheer is a vegetarian dessert as it is primarily made from milk, rice, sugar, and spices. It does not contain any meat or animal-derived ingredients, making it a great option for those following a vegetarian diet.

If you want to make kheer with alternatives, you can use almond milk or coconut milk instead of regular milk for a dairy-free version. For sweeteners, consider using jaggery or honey instead of sugar. You can also substitute basmati rice with any other short-grain rice if needed, but basmati gives the best flavor and texture.

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3-4 days. To enjoy it later, you can serve it cold or gently reheat it on the stove. If the kheer thickens in the fridge, you can add a little milk while reheating to restore its creamy consistency.

Kheer pairs wonderfully with a variety of Indian snacks and desserts. You can serve it alongside crispy samosas or pakoras for a delightful contrast. Additionally, it complements other sweets like gulab jamun or jalebi, making for a festive dessert spread.