Brij Kheer
Veg
Rice slow-cooked in full-fat milk until it thickens to a creamy, porridge-like consistency, sweetened with sugar and perfumed with cardamom and saffron — offered as temple prasad and served at every Brij religious occasion. A simpler, purer kheer than North Indian restaurant versions.
Cuisines
Rajasthani
Haryanvi
Brij
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 50 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full cream milk |
| 1/4 cup | sugar |
| 2 tablespoons | ghee |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| 1 pinch | saffron strands |
| — | rose petals for garnish |
Instructions
- 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
- 2 Heat ghee in a heavy-bottomed pan and add the soaked rice. Sauté for a few minutes until the rice is lightly fried.
- 3 Add the milk to the pan and bring it to a boil. Stir occasionally to prevent sticking.
- 4 Lower the heat and let the mixture simmer until the rice is fully cooked and the milk thickens, stirring occasionally.
- 5 Add sugar and cardamom powder to the mixture and mix well.
- 6 In a small pan, lightly roast the almonds, cashews, and raisins in ghee until golden brown.
- 7 Add the roasted nuts and raisins to the kheer and mix well.
- 8 Soak saffron strands in a tablespoon of warm milk and add it to the kheer for color and flavor.
- 9 Simmer for a few more minutes until the desired consistency is achieved.
- 10 Garnish with rose petals before serving.
Tips
For a richer flavor, use full cream milk and let the kheer simmer for a longer time to enhance the creaminess.