How to Make Classic Nepali Kheer (Rice Pudding)

Kheer, or rice pudding, is more than just a dessert in Nepal; it's a dish steeped in tradition, emotion, and celebration. It marks special occasions, from birthdays to festivals like Saune Sankranti. The beauty of a perfect kheer lies in its creamy texture and delicate aroma, achieved through slow cooking and high-quality ingredients. This recipe uses our rich and creamy Buffalo Milk for that authentic, luxurious consistency.

Ingredients

• 1.5 liters Nava Durga Fresh Buffalo Milk
• 1/2 cup Basmati or local short-grain rice (like Taichin), washed and soaked for 30 minutes
• 3/4 cup Sugar (adjust to your preference)
• 1/2 cup mixed nuts (almonds, pistachios, cashews), roughly chopped
• 1/4 cup raisins (optional)
• 1 tsp Cardamom Powder
• A generous pinch of Saffron strands, soaked in 2 tbsp warm milk
• 2 tbsp Nava Durga Pure Ghee

Step-by-Step Instructions

1. Start with the Milk: In a heavy-bottomed, wide pan (to prevent scorching and encourage evaporation), bring the milk to a rolling boil. Stir occasionally to prevent a skin from forming.
2. Add the Rice: Once the milk is boiling, drain the soaked rice and add it to the pan. Stir well.
3. The Slow Simmer: Reduce the heat to low and let the mixture simmer. This is the most crucial part. Stir every few minutes, scraping the bottom and sides of the pan to prevent the milk from sticking. Cook until the rice is completely soft and has started to break down, and the milk has thickened considerably. This should take about 30-40 minutes.
4. Sweeten the Deal: Once the kheer has reached your desired consistency, add the sugar. Continue to cook and stir for another 5-7 minutes until the sugar has fully dissolved and integrated into the pudding.
5. Flavor Infusion: While the kheer is in its final cooking stage, heat the ghee in a small pan. Lightly fry the chopped nuts and raisins until the nuts are golden and the raisins plump up.
6. Combine and Finish: Pour the ghee-fried nuts and raisins into the kheer. Add the cardamom powder and the saffron-infused milk. Stir everything together and cook for one final minute.

Pro Tips for Perfect Kheer

• Use Full-Fat Milk: For the creamiest kheer, always use full-fat milk. Our buffalo milk is perfect for this.
• Patience is Key: Don't rush the simmering process. Slow cooking is what makes the kheer creamy and flavorful as the starches from the rice release into the milk.
• Serving: Kheer is delicious served warm, at room temperature, or chilled. It will thicken further as it cools, so you can adjust the consistency with a splash of warm milk if needed.

Enjoy this bowl of comfort, a true taste of Nepali tradition!