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Khoya Rice Kheer - Rice and Milk Solids Pudding - Indian Festival Recipes
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Khoya Rice Kheer

Upgrade your regular rice kheer to this richer and creamier Khoya Rice Kheer. This recipe has rave reviews from friends and followers alike.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20 people
Calories 222kcal
Author Manju

Ingredients

  • 1 ½ cups grated khoya
  • 1 cup basmati rice
  • 3 tablespoon ghee
  • 10 cups whole milk
  • 2 cups sugar
  • 2 tsp saffron
  • 1 teaspoon cardamom powder
  • edible silver foil optional
  • 1 tablespoon sliced pistachios
  • 1 tablespoon sliced almonds

Instructions

  • 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 tablespoon of milk and add the saffron to it to bloom the saffron.
  • Add the rest of the milk and the sugar 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.

Nutrition

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