Caramel Kheer Recipe
Caramel Kheer is a twist to the traditional kheer recipe with a unique taste. This kheer is made with rice, sugar, milk, and nuts. The caramelized sugar gives this dessert a rich flavor and beautiful golden color. Serve this for Diwali, Ganesh Chaturthi, Navratri, or any special occasions.
Servings: 6
Calories: 295kcal
Equipment
Ingredients
- ¼ cup Rice
- ¾ cup Sugar
- ¼ + ¼ cup Water
- 1 tablespoon Ghee or butter
- 2 tablespoon Raisins
- ¼ cup Nuts chopped like cashews, pistachios and almonds.
- 4 cups Milk 1 litre
- ½ teaspoon Cardamom powder
Instructions
- Rinse and soak rice in water for 15 to 20 minutes.¼ cup Rice
- Add sugar and ¼ cup water to a pan on medium heat and stir. Simmer for 15 to 20 minutes, stirring occasionally.¾ cup Sugar, ¼ + ¼ cup Water
- Sugar transforms from light yellow to amber. Add ¼ cup water to get a caramel syrup. Keep this aside.¼ + ¼ cup Water
- Heat butter in a pan on medium flame.1 tablespoon Ghee or butter
- Add raisins and saute for a minute or 2. Transfer it to a plate.2 tablespoon Raisins
- Now add the nuts and saute until light in color.¼ cup Nuts
- To this, add 1 litre of milk and let it simmer.4 cups Milk
- Meanwhile, drain and add the rice to a mixie jar or blender and pulse for seconds to make it coarse.
- Add this coarse rice to the simmering milk.
- Cook for 20 minutes, stirring occasionally. (Scrape the cream from the sides and put it back into the kheer)
- Add the raisins and cardamom powder. After 20 minutes, the milk will be reduced by half.½ teaspoon Cardamom powder
- Add the caramel syrup, mix well, and bring it to a simmer.
- Serve hot, warm, or chilled, and enjoy. It tastes like pudding when chilled.
Video
Notes
- For the traditional version, you can add sugar instead of caramelized sugar.
- Blending and adding rice will make kheer thick and rich and will help cook faster.
- Adjust the number of nuts and fruits to your taste.
- While basmati rice is the most preferred rice for making kheer, any medium or short-grain rice can be used.
- Soaking rice is optional, but it reduces the cooking time
- Leftovers can be stored in the refrigerator for 2-3 days.
- If kheer becomes too thick, thin it down with milk.
Nutrition
Calories: 295kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 64mg | Potassium: 328mg | Fiber: 1g | Sugar: 36g | Vitamin A: 264IU | Vitamin C: 0.2mg | Calcium: 210mg | Iron: 0.4mg