Ghuti Hui Kheer/ Rice Pudding is a slow cooked creamy pudding . Flavored with cardamom and saffron the texture , taste and flavor is a treat to taste buds.
Ghuti Hui Kheer/ Rice Pudding is special prepared to celebrate the birth of Rasool allah (SAW) during Milad un Nabi. Back home, the celebration was huge. Ammi used to prepare a large variety of dishes and all the relatives were invited to celebrate this auspicious occasion. Samosas, korma, biryani & lastly this kheer would be lavish spread on the dastarkhwan.
After marriage, you leave behind the tradition of your mother’s side & new traditions of in laws side are adopted. But the memories remain. I miss those days. And after death of both Ammi & Papa, I have held to these memories. It has become more dearer to me.
Lets get back to the recipe. I have used full fat milk. Believe me this Kheer cannot be made without full fat milk. You will definitely not get the required texture & taste with low fat. Next comes sugar. It totally depends on you. If you are on more sweet side add more or vice a versa. I am giving you a very useful tip here. This comes in super handy during Ramadan. When using milk for a dessert base like kheer, sheerkhurma or fruit custards. 1 litre of milk requires maximum of 12 tbsp of sugar. You can adjust the level between 10 to 12. For me 11 tbsp works pretty perfect. And lastly rice. Plain or Basmati. Frankly speaking both works. But as we don’t get plain rice here, I use basmati. Adjust the quantity by 1 tbsp. For example : If you are using 1/3 cup of basmati then add an extra tbsp for plain rice.
Full Fat Milk
Sugar
Rice
Flavorings- Cardamom & Saffron
Huma Kalim
Yields 750 gm
Ghuti Hui Kheer/ Rice Pudding is a slow cooked creamy pudding . Flavored with cardamom and saffron the texture , taste and flavor is a treat to taste buds.
1 hrPrep Time
1 hrCook Time
2 hrTotal Time
Save RecipeIngredients
- 1 liter Full Fat Milk
- 1/3 cup Basmati Rice (soaked for hour & crushed with hands)
- 12 tbsp Sugar
- 3 Cardamom crushed
- 1/2 tsp saffron
- Almond slice to garnish
- Silver leaves for garnish
Instructions
- In a heavy bottom deep pan, pour over the milk
- Add the cardamom & let it boil for 2 to 3 minutes
- Add the soaked, crushed rice and lower the flame.
- Cook for about an hour, stirring from time to time crushing the rice with the back of ladle
- When the kheer is thick and not a rice particle is visible, add the sugar & saffron.
- Cook till the consistence is thick as sugar will leave it water.
- When done, cool
- Garnish with Almond slice & Silver leaves.
- Serve
Calories
Fat
Carbs
Protein
