When it comes to dessert, kheer is a staple in almost every Indian household. Also referred to as payesh and payasam, this desi milk pudding is typically made by cooking rice with milk, sugar, and often flavoured with saffron, cardamom, or other ingredients. It not only tastes delicious, but also has several variations in the recipe across the country. Whether it's a simple rice kheer or healthy makhana kheer or seasonal carrot kheer, we simply can't get enough of this sweet delight. However, many of us struggle to achieve that thick and creamy consistency of kheer while making it at home. It either turns watery or dries out and becomes tasteless. Have you ever been through this expereince? If yes, then you are just at the right place. We bring you some easy tips to make that perfect bowl of thick and creamy kheer at home. And yes, thank us later!
Also Read: How To Make Mango Kheer: A Fruity Twist To Your Usual Kheer Recipe
How To Prevent Kheer From Sticking To The Bottom Of The Pan?
Your utensil plays a major role in shaping the flavours and texture of a dish. It is no different for the classic kheer. Always use a heavy bottom pan or a non-stick utensil to prevent the dish from sticking to the bottom of the pan. Additionally, it is also important to stir the kheer occasionally to prevent it from sticking or burning.
How Long Does Kheer Stay Fresh In The Refrigerator?
Kheer can typically stay fresh in the refrigerator for two to three days. Make sure you store it in an airtight container to prevent contamination. If you want to store it for a longer period of time, you may consider freezing it too. Freezing it properly may extend its shelf life up to two to three months.
Here Are 5 Tips To Make Thick And Creamy Kheer At Home:
1. Use The Right Type Of Rice
The first thing to keep in mind while making kheer at home is to use the right type of rice. It's best to opt for short-grain or medium-grain rice as they have a high starch content that is released during cooking. This starch contributes to the kheer's creamy and thick consistency, making it extra delicious.
2. Soak The Rice
Soaking the rice for around 20-30 minutes before cooking can help achieve a thicker and creamier texture in your kheer. This allows the rice to absorb all the water, making it soft and promoting even cooking. The starch released from the softened rice contributes to the creamy consistency of the kheer.
Also Read: Give Your Kheer A Fruity Twist With This Pineapple Coconut Dessert
3. Use Full-Fat Milk
The type of milk you use when making kheer makes a significant difference in the final result. For that perfect bowl of creamy kheer, it's best to use full-fat milk instead of low-fat or skim milk options. Full-fat milk has a higher fat content, and when simmered gently, it lends the kheer a thick and velvety texture.
4. Simmer On Low Heat
This is one of the most important steps to ensure that your kheer turns out creamy and thick. Simmering the kheer on low heat allows the milk to gradually thicken, resulting in a creamy consistency. It also allows the flavours to blend together and prevents the milk from curdling. However, remember to stir the kheer occasionally while simmering.
5. Add Condensed Milk
Condensed milk is naturally sweet and has a thick texture. When added to kheer, it enhances its sweetness and contributes to a creamy and smooth texture. It also adds richness to the dish. Remember to reduce the quantity of sugar in the recipe, as condensed milk is already sweet.
So, the next time you make kheer at home, do keep these tips in mind! Let us know how they worked for you in the comments section below.
Meanwhile, here are some popular kheer recipes for you to try. Click here to know more.
About Vaishali KapilaVaishali finds comfort in eating parathas and rajma chawal but is equally enthusiastic about exploring different cuisines. When she's not eating or baking, you can often find her curled up on the couch watching her favourite TV show - FRIENDS.