Kheer, Payesh, Payasam - many names, one delectable dessert. The word Kheer is derived from a Sanskrit word called ‘Skheer’, meaning milk.
Rice Kheer or Chawal Ki Kheer is a quintessential dessert served in Indian households during Ramadan festival, celebrations, and special occasions. The creamy texture of Rice Kheer, mixed with the nuttiness of almonds and pistachios, makes this popular dish a perfect dessert for every occasion or time of the day whenever your mood strikes for something sweet.
While the traditional way of making Chawal Ki Kheer can take longer, condensed milk can speed up the process. Many assume that the instant version of this delectable dessert compromises taste, but the truth is that you will get the same rich texture and flavour.
Our Kheer recipe with condensed milk has a gently sweet, milky flavour and soft texture.
Learn how to make Kheer with Nestlé MILKMAID in just a few minutes.Show more > Show Less >
Take a ladle full of kheer and pour it back. If the rice and milk fall together in the same flow, you have achieved the right consistency.
You can store the Kheer in an air-tight container and keep it in the refrigerator for three to four days or more.
Yes, cooked rice can be used for making this recipe. But the flavour and taste will be a little different, and the cooking time will be comparatively less.
In the northern part of the country, they prefer using a long and slender-grained variety of rice for making Kheer. Because it has more starch and doesn’t thicken after cooking for long. However, there are no strict instructions on what type of rice should be used to make Kheer.