Tasty Kheer Recipe

Kheer, a treasure trove of sweetness, holds a sacred place in the hearts of Eastern India, especially Bihar. This classic rice pudding transcends generations, bringing joy to every household. Made with the richness of Magahi Pasteurised Full Cream Milk, this Kheer recipe pays homage to the region’s culinary heritage.

Embracing desi ingredients and the warmth of local traditions, every spoonful of this creamy delight takes you on a nostalgic journey of flavours. So, immerse yourself in this locally loved Kheer’s sweet aroma and comforting texture, and experience the true essence of Bihar’s traditional cuisine. Indulge in this delightful treat and savour the magic of Magahi’s authentic taste!

How to make Kheer?

Ingredients

1 cup Basmati rice
4 cups Magahi Pasteurised Full Cream Milk
1/2 cup sugar (adjust according to taste)
1 tablespoon desi ghee

1/4 cup chopped nuts (almonds, cashews, pistachios)
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)

Instructions:

Wash the Basmati rice thoroughly and soak it in water for 30 minutes.
In a heavy-bottomed pan, heat desi ghee over medium heat.
Drain the soaked rice and add it to the pan. Sauté the rice for a few minutes until it turns slightly golden.
Add Magahi Pasteurised Full Cream Milk to the pan and bring it to a gentle boil. Stir occasionally to prevent the rice from sticking to the bottom.
Reduce the heat to low and let the rice simmer in the milk, stirring occasionally, until it becomes soft and creamy. This may take around 30-40 minutes.
Add sugar, chopped nuts, cardamom powder and saffron strands (if using) to the pan. Mix well and cook for another 5 minutes, allowing the flavours to blend.
Turn off the heat and let the kheer cool down for a while.
Serve the delicious Magahi Milk Kheer warm or chilled, garnished with additional chopped nuts on top.