Last month’s Holi Party was a hit and as I said before, nothing was leftover for me to munch on the next day. And the dessert, the star of the menu ‘’ Shahi Ghulab Kheer’’ was being highly appreciated by my friends giving me utter satisfaction in terms of a cook. Infact I really made a proper kheer first time after my marriage. Before this I was only keen on trying my hands on to the healthier versions like Carrot Brown Rice Kheer which were good indeed but this traditional ‘’Shahi Kheer ‘’ has its own unconquered place on top. It was so delicious that I had almost a bowl while making it and then another one when I serve it for dinner that same day. And then the some more the other day when it was chilled and creamier.. mm.. and then I say ‘’exercise doesn’t help me ‘’ 🙂
I actually started making this a day before the party, since it tastes heavenly when being served chilled. So I prepared it and kept it overnight only to see that it has got much denser than required since the milk was absorbed by the rice. So I had to add another 3 cups of milk to it and then kept it in fridge for like 5 hours before serving at the night. Luckily, it got cooled quite well and my friends had it all with lovely comments and broad smiles 🙂
- 1 cup White basmati rice
- 1 regular can condensed milk
- 6 cups of whole milk ( you could use more, depending on the desired consistency )
- 2 cups of water
- 1 cup Sugar ( or less depending on taste )
- ½ cup ground almonds
- ¼ cup raisins
- ½ cup assorted nuts, chopped ( I used walnuts, pistachios and cashews )
- 2 tsp Rose Essence
- 1 tbsp Ghee
- 1 tsp Cardamom powder
- ¼ cup Pistachios for garnishing
- A pinch of Saffron
- Soak the rice for 1 hour, wash and drain well.
- Heat ghee in a pan and fry the rice for 3-4 min on medium flame, avoiding them to stick to the base.
- Add 2 cups of water to the rice, and cook on medium flame till boiling point. Lower the flame and simmer for just 2 more min until rice is almost cooked. There is no need here to get the rice completely cooked, half cooked rice will work best.
- Now, add milk to the pan and cook on medium flame till the boil comes. Lower the flame and start simmering for next 25-30 min stirring frequently in between. You have be really careful here not to stick the Kheer at the bottom of the pan else it would spoil the taste of the whole thing.
- Add condensed milk and sugar to it and keep simmering for next 10 min. check the consistency, it should be runny at this time else it would get denser later. You may add more milk if required, that really depends on the type of rice you have used.
- Add cardamom powder, raisins and ground almonds and keep simmering for next 10 minutes stirring frequently in between and checking the consistency.
- Meanwhile, dry roast all the chopped nuts or fry them in 1 tsp Ghee and keep aside.
- Turn off the flame when you are satisfied with the consistency of the kheer. It usually takes around an hour to get the desired texture.
- Add all the roasted nuts and Rose essence, serve hot or chilled garnishing with Pistachios and stirred up saffron strands.
- You can add Kewra Essence instead of Rose essence to make ‘’Shahi Kewra Kheer’’, just remember to add it just before turning off the flame. You should not simmer for long after adding the essence.
- You could skip roasting nuts or rice in this cooking, it’s just to provide an extra luxurious taste.
- Again, please check and adjust milk quantity according to your desired consistency. This much amount worked well for me
- Adding ground almonds will make it thicker and tastes heavenly with every gulp.