Nepali Kheer Recipe (Rice Pudding)
Ingredients:
•1 cup rice (preferably Basmati or short-grain rice). The ratio would be 100 Grams of Rice for 1 Liter of milk
•1 liter full-fat milk
•1/2 cup sugar (adjust to taste)
•4-5 green cardamom pods, crushed (optional)
•2 tablespoons ghee (clarified butter)
•10-12 cashew nuts (optional)
•10-12 almonds, chopped (optional)
•10-12 raisins (optional)
•1/4 teaspoon saffron strands (optional)
•1-2 bay leaves (optional)
•4-5 cloves (optional)
Instructions:
1. Rinse the rice: Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch, which helps prevent the rice from becoming too sticky.
2. Soak the rice: Soak the rice in water for about 30 minutes. Drain and set aside.
3. Heat the ghee: In a large, heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the cashews, almonds, and raisins, and sauté until they turn golden brown. Remove them from the pan and set aside for later.
4. Cook the rice: In the same pan, add the soaked rice and lightly sauté it for 2-3 minutes in the remaining ghee. This step gives the rice a nice flavor and prevents it from sticking.
5. Add milk: Pour in the milk, and bring it to a boil. Stir occasionally to prevent the milk from sticking to the bottom. Add bay leaves and cloves if you like a spiced aroma.
6. Simmer: Once the milk comes to a boil, reduce the heat to low and simmer, stirring frequently to prevent the rice from sticking or burning. Cook until the rice is soft and the milk has thickened. This usually takes about 40-50 minutes.
7. Add sugar: Stir in the sugar and crushed cardamom pods. Continue cooking for another 10 minutes, allowing the sugar to dissolve and mix evenly.
8. Add nuts and saffron: Add the fried cashews, almonds, raisins, and saffron strands (if using). Stir well to combine.
9. Check consistency: The kheer should have a thick, creamy consistency. If it’s too thick, you can add a little more milk to adjust.
10. Serve: Remove from heat and let the kheer cool slightly. You can serve it warm or chilled, depending on your preference.
Special Occasions for Making Kheer in Nepal:
Janai Purnima (Rakhi): This is one of the most significant festivals where kheer is made. On this day, people also change their sacred thread (Janai), and kheer is prepared as part of the special meal.
Tihar: During this festival of lights, kheer is often made as an offering to gods and ancestors, and it is served to family and friends.
Birthdays and Anniversaries: Kheer is commonly prepared as a sweet dish during these celebrations.
Pooja and Religious Ceremonies: Kheer is offered to deities during religious rituals and poojas for blessings.
Ghatasthapana (Start of Dashain): In some regions, kheer is prepared on the first day of Dashain, marking the beginning of the biggest festival in Nepal.
Shraddha (Death Anniversaries): Kheer is also prepared during death anniversaries and other rituals performed in honour of ancestors.
Teej: This is one of the most prominent festivals for women in Nepal. During Teej, women fast and pray for the well-being of their husbands, and kheer is often made the day before (on Dar Khane Din) as a nourishing meal to break the fast. It is considered an essential dish for the celebrations.
National Kheer Day (July 30 or 31): This day is dedicated to celebrating the beloved dish of kheer. Families across Nepal prepare kheer to honour the tradition, and it has become a popular occasion to enjoy this sweet rice pudding. Know more about the day https://kyalendar.com/event/national-kheer-day/
