• Overview
  • Ingredients
  • Directions
  • Reviews

Dry Fruit Kheer

Dry Fruit Kheer - A favorite Indian dessert made with basmati rice, milk, nuts etc. Mostly found at ceremonies, feasts and celebrations.

Ingredient

  • 1 liter full fat Organic Milk
  • ¼ cup Basmati Rice
  • 5 to 6 tbsp. Sugar or as required
  • 6 green cCardamoms, powdered
  • a pinch of Saffron
  • 15-20 Almonds, blanched and sliced
  • 12-15 Cashews
  • 12-15 Pista
  • 25-30 Raisins

Direction

  • Rinse the rice till the water runs clears of the starch. Soak the rice in enough water for 30 minutes.
  • Heat milk and let it come to a boil. Meanwhile drain the rice and keep aside.
  • Reduce the flame and add the rice.
  • Stir and simmer the milk and let the rice grains cook.
  • The whole process of cooking the rice in the milk takes about approx. 35-37 minutes on a low flame. After the rice is added, add the sugar.
  • Stir and continue to stir often so that lumps are not formed. Scrape the sides of the pan and add this dried milk into the pan.
  • Meanwhile in a microwave safe bowl take the almonds and cover it with water. Microwave on high for 2-3 minutes.
  • Let the almonds cool and then peel them. Slice them along with the cashews. Rinse the raisins and keep aside.
  • Soak the pista and washed and slice it. Take the cardamoms in a mortar-pestle and then powder them finely. Remove the peels and keep the powdered cardamom aside.
  • When the rice is almost ¾th done, add the almonds, cashews, cardamom powder and saffron. Cook further till the rice grains are completely cooked.
  • The kheer would also thicken by then.
  • Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  • Switch off the flame and add the raisins and pista and Stir.
  • You can serve the rice kheer, hot or warm. Or pour in serving bowls and refrigerate. This rice kheer stays good for 1-2 days in the refrigerator.
  • 1 liter full fat Organic Milk
  • ¼ cup Basmati Rice
  • 5 to 6 tbsp. Sugar or as required
  • 6 green cCardamoms, powdered
  • a pinch of Saffron
  • 15-20 Almonds, blanched and sliced
  • 12-15 Cashews
  • 12-15 Pista
  • 25-30 Raisins
  • Rinse the rice till the water runs clears of the starch. Soak the rice in enough water for 30 minutes.
  • Heat milk and let it come to a boil. Meanwhile drain the rice and keep aside.
  • Reduce the flame and add the rice.
  • Stir and simmer the milk and let the rice grains cook.
  • The whole process of cooking the rice in the milk takes about approx. 35-37 minutes on a low flame. After the rice is added, add the sugar.
  • Stir and continue to stir often so that lumps are not formed. Scrape the sides of the pan and add this dried milk into the pan.
  • Meanwhile in a microwave safe bowl take the almonds and cover it with water. Microwave on high for 2-3 minutes.
  • Let the almonds cool and then peel them. Slice them along with the cashews. Rinse the raisins and keep aside.
  • Soak the pista and washed and slice it. Take the cardamoms in a mortar-pestle and then powder them finely. Remove the peels and keep the powdered cardamom aside.
  • When the rice is almost ¾th done, add the almonds, cashews, cardamom powder and saffron. Cook further till the rice grains are completely cooked.
  • The kheer would also thicken by then.
  • Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  • Switch off the flame and add the raisins and pista and Stir.
  • You can serve the rice kheer, hot or warm. Or pour in serving bowls and refrigerate. This rice kheer stays good for 1-2 days in the refrigerator.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Veg Pulao

    An easy to make family favorite, great for get togethers. Serve with raita.

    Recipe by Kohinoor

    (0)

    Bhaji Pulao

    Layer the leftover bhaji with rice to make an exciting and innovative pulao.

    Recipe by Kohinoor

    (0)

    Butter Chicken with Lemon Rice

    A common dish in all the north-indian kitchens hailing from Punjab is a delight for any meat lover. This creamy delight is usually relished with a butter-nan or a kulcha.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.