Khoya Rice Kheer
This is not your regular everyday rice kheer, it is rice kheer that is made richer and creamier with rich milk solids of Khoya or Mawa. Put this Khoya Rice Kheer on your meal plan for the upcoming Indian festival season.
Servings 20 people
- 1 1/2 cups grated khoya
- 1 cup basmati rice
- 3 tbsp ghee
- 10 cups whole milk
- 2 cups sugar
- 2 tsp saffron
- 1 tsp cardamom powder
- edible silver foil optional
- 1 tbsp sliced pistachios
- 1 tbsp sliced almonds
Rinse and drain the basmati rice and keep aside.
Heat the ghee in a heavy bottomed pan or kadhai and add the grated khoya to it. The khoya will start to melt and for a pasty liquid.
Add the basmati rice to this and saute for a couple of minutes. Meanwhile, warm 2 tbsp of milk and add the saffron to it to bloom the saffron.
Add the rest of the milk to the basmati rice - khoya mixture and let it come to a slow boil. Reduce the heat to medium-low and let it simmer for about 30 mins or so till the milk turns color to slight pink and the rice is cooked. Keep stirring every couple of minutes.
Add the bloomed saffron and the cardamom to it and mix well.
Serve hot or cold with edible silver foil / warq (optional) and sliced pistachios and almonds.
Calories: 222kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 189mg | Sugar: 26g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 155mg | Iron: 0.1mg