Decadent Khoya Kheer: Creamy Indian Rice Pudding Recipe
40 minutes
1213 reads
About Decadent Khoya Kheer: Creamy Indian Rice Pudding Recipe
Indulge in the rich, creamy delight of Khoya Kheer, a traditional North Indian rice pudding. This recipe elevates the classic dessert with the addition of luscious khoya (or mawa), creating a melt-in-your-mouth texture that's simply irresistible. The slow simmering process allows the flavors to meld beautifully, resulting in a truly unforgettable culinary experience.Each spoonful is a symphony of creamy milk, fragrant rice, crunchy nuts, and the subtle sweetness of sugar. Perfect for special occasions, dinner parties, or a simple yet elegant dessert at home, this Khoya Kheer is guaranteed to impress.Prepare to be amazed by the delicate aroma and heavenly taste of this authentic Indian sweet treat. It’s the perfect ending to any meal!
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Recipe Time & More
Prep5 minutes
Cook35 minutes
Total40 minutes
Ingredients
Rice & Khoya
- 1 cup Mawa also known as mawa
- 1/4 cup Basmati Rice finely ground
Nuts & Spices
- 1/2 cup Nuts almonds, cashews, chironji – chopped, mixed, pistachios
- 1/8 tsp Saffron dissolved in 1 tablespoon of warm milk
- 1/4 tsp Cardamom Powder for extra aroma, optional
Instructions
Prepare the Rice
- Grind 1/4 cup basmati rice into a fine powder.
Boil the Milk
- In a heavy-bottomed pan or pot, bring 1.5 liters of milk to a boil over medium heat.
Add Rice and Nuts
- Once boiling, reduce heat to low and add the ground rice and chopped mixed nuts. Stir continuously to prevent sticking.
Cook the Rice
- Continue stirring and cooking until the rice is cooked through and the milk has reduced by about half. This will take approximately 20-25 minutes.
Incorporate Khoya and Sugar
- Stir in the khoya (mawa), breaking it into small pieces to prevent lumps. Add 3/4 cup sugar (adjust to your preference). Stir until the sugar dissolves completely.
Add Saffron and Cardamom
- Stir in the saffron-infused milk and cardamom powder (if using). Continue cooking for another 2-3 minutes, stirring occasionally.
Cool and Serve
- Remove from heat and let the kheer cool completely. Refrigerate for at least 2 hours to allow the flavors to meld and the kheer to thicken. Serve chilled.
Recipe Notes
Expert Tips for the Perfect Khoya Kheer
- Use high-quality khoya: The quality of the khoya significantly impacts the taste and texture of the kheer. Look for fresh, good-quality khoya for the best results.
- Don't rush the cooking process: Slow simmering allows the flavors to fully develop and prevents burning. Patience is key!
- Adjust sweetness to your liking: Taste the kheer before serving and adjust the sugar accordingly. You can also add a pinch of salt to balance the sweetness.
- Garnish generously: Before serving, garnish with extra chopped nuts, a sprinkle of cardamom powder, or even a few strands of saffron for an extra touch of elegance.
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Recipe Nutrition
Calories: 691kcalCarbohydrates: 86gProtein: 19gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 16mgSodium: 218mgPotassium: 165mgFiber: 2gSugar: 50gVitamin A: 363IUVitamin C: 1mgCalcium: 562mgIron: 1mg
Swati Paathak
Articles: 5
5 Comments
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I’m loving this recipe already!
This looks incredible! I need to try it.
Looks incredible! Thanks for the details.
Looks so mouthwatering! Thanks for sharing.
This looks fantastic! Appreciate the share.