 Khir | How to make khir (Rice pudding)
Khir (Rice Pudding) is one of favorite foods in Nepal. Khir is one of the integral parts of parties and ceremonies. From marriage parties to funeral, khir is served and eaten to observe the occasion. Khir is regarded as pure food in Nepal, as it is rice cooked in milk. It is mainly eaten as desert or side dish with puri or sel. Utensils Cooking pan – Thick Bottom Bowl – to mix rice with ghee String spoon Plates/bowls to serve
Ingredients Rice – 1 cup Milk – 2 cups Ghee – 1 table spoon Sugar – Half cup Cardamom – 1 Tablespoon Cashew-nuts – some Raisins – some Big Cardamom – Alaichi (Eliechy)- a little Black Pepper – pinch
Method Boil milk with sugar.
Mix rice with ghee (do not wash rice)
Pour rice in the hot boiled milk and stir it continually.
Boil and cook the mixture for few more minutes till rice gets cooked.
Add cardamom, cashew, raisins, black pepper when the khir is about to get ready. (When it becomes thick) Khir is ready serve hot or even you can keep it and have it cold. Khir is delicious hot or cold. |
Recipe > Desert or Mithai >
Khir (Rice Pudding)
Makhana Pudding
Utensils Pan Bowl Ingredients Ghee- 1 tablespoon Grated pistachios-1 tablespoon Green cardamom seeds (crushed) - 1 tablespoon Almonds-1 tablespoon Soft white Makhanas- 100 grams Sugar-as desired Method Cut makhanas into halves and put it in a saucepan Heat the pan and add ghee into it Let the ghee become hot, see smoke coming out of the pan Pour makhana into the pan and fry it on low heat for about 5 minutes (don’t fry it too much) Add milk and sugar and stir well Let it bubble for about 1 hour or until milk reduces to half and turns creamy Keep on stirring it from time to time in this whole one hour When the milk turns creamy, turn off the heat Add almonds and pistachios on the kheer stir it Let the kheer settle for 10 more minutes Sprinkle crushed cardamom on the kheer Makhana kheer is ready to serve. |
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