Kheer (also spelled as Khir) is a refreshing dessert made with milk and sweetened with Jaggery or sugar. The dish originates from India and Bangladesh, where it was first invented.
Bangladeshi Kheer is a type of sweetened, milky pudding popular in Bangladesh. It is made by cooking milk with cardamom, saffron, and almond powder. The resulting thick and creamy dessert is often served at special occasions such as weddings and festivals. The Kheer can enjoy hot or cold weather.
In this blog, you can learn how to make the perfect Bangladeshi kheer recipe at home. Hope you will enjoy this kind of recipe.
Which type of milk is the best for kheer recipes?
You can use any milk for making a Bangladeshi kheer recipe, but you may want to choose milk with high-fat content. It will help to make the Kheer thick and creamy.
The taste and consistency of the Kheer will be different depending on the type of milk used.
I suggest you use whole cow’s milk or goat’s milk as it gives a creamier texture to the Kheer than other types of milk like Soya, Coconut, etc.
If you are allergic to cow’s milk, you can use skimmed cow’s milk or semi-skimmed cow’s milk. This type of milk is often available in supermarkets or local stores in your area. Also, some people prefer using 2% fat powdered skimmed cow’s milk which is also available in most countries in Europe and America.
The other options are:
- Organic Goat Milk
- Whole cow’s milk or 2% Moo+ – Low fat
- Sooji/Soymilk/Soy cream
- Coconut milk
- Almond milk
If you want to add something more into your recipe, then you can also add cashew nuts in place of almonds for a delicious taste! It will give a sweet flavor to your Kheer.
Which kind of rice is better to cook kheer?
Many types of rice can be used to make Kheer, but the best type is short-grain white rice. It is fluffy and has a mild flavor with most fruits and flavors.
If you are outside Bangladesh, many kinds of rice are in the market. Some of them are Basmati, Jasmine, and Ravi.
You should use basmati rice if you want a smooth texture and Ravi rice if you want it to have a grainy texture when cooked with sugar and milk. You can also use both together depending on your preference and the kind of taste you would like to give to your Kheer.
As for me, I prefer using Basmati Rice because it gives my Kheer an extra flavor which makes it more delicious than the other types of rice available in the market today.
Can Jaggery be used in this recipe?
Yes, Jaggery can be used in this recipe.
Jaggery is the pure form of sugar made from sugarcane juice. It is a granular form of refined cane juice and has a caramel-like flavor and rich brown color. Jaggery or sugar cane juice is used as a sweetener in many cuisines worldwide, especially Indian cuisine.
It can also replace white sugar in some recipes like cakes, cookies, and puddings because it does not affect the texture and taste of baked goods like white sugar does.
Additional tips for Bangladeshi kheer recipe
1. You can use a pinch of salt to balance the sugar level. However, even if you do not use salt.
2. Sugar should be used very carefully because condensed milk contains sugar. So when using sugar, use it according to your taste
3. Most important thing to remember when making kheer is using the right milk type. Cow’s milk is the best option because it contains more calcium than other types of milk. However, you can also use almond, soy, or rice milk in kheer recipes.
4. The most important ingredient in kheer is the rice which needs to be cooked well until it becomes soft and mushy.
5. The key to making kheer perfect is to use the right amount of sugar and milk. Too much sugar or milk will make the kheer too sweet or thick, respectively.
6. You can add different flavors to kheer by using different spices such as cinnamon, rose petals, peanuts, Experiment with different combinations and find what you like the best!
7. Kheer can be stored in the fridge for up to two days or in the freezer for four months.
- Short grain rice/basmati rice ¼ cup
- Full fat milk 1 liter
- Sugar as your like
- Condensed milk 1 cup (200 ml)
- Almond chopped ¼ cup
- Pistachios slivered 2 tbsps.
- Raisins ¼ cup
- Cardamom powder 1 tsp.
- Pinch of salt.
- Wash the rice with fresh water and soak it in water for 1 hour. Drain the excess water and keep it aside.
- Now, set a nonstick pan on medium flame, add milk and the soaked rice to boil and cook until the rice is done. (Stir continuously)
- To check the rice, mash the rice with the help of a spoon. Add sugar, cardamom powder, Condensed milk and a pinch of salt. Mix well and cook for 5 minutes on medium flame.
- Add and mix almonds, pistachios and raisins. Cook for 1-2 minutes while stirring.
- Your Bangladeshi kheer is ready now to serve it hot or cold. Indulge yourself in this appetizing dessert and share it with your loved ones.