Easy Indian Recipes

Khir

Quick Indian Recipes

MASALA DOSA (SPICY DOSA)

KHEER (INDIAN RICE PUDDING)

LEMON RICE

RICE ROTI

DAHI WALE CHAWAL - CURD RICE (SOUTH INDIAN DISH)

SWEET PONGAL (CHAKARAI PONGAL)

Khir

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Khir

	4.0 Stars based on 86 Reviews
Author : sreya85...	Published On : Oct 15, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Rice

Description : Khir Recipe made easy, learn how to make Khir Recipes at home.

Recipe of Khir
Ingredient Name	Unit	Quantity

Black Cardamoms	number	3
White Rice	grams	150
Almond Kemels	grams	25
Cashew Nuts	number	5
Dry Coconut	grams	50
Dry Dates	grams	50
Green Cardamoms	number	5
Milk	ml	1000
Musk Melon shelled Seeds	grams	10
Pistachio Nuts	grams	10
Raisins	grams	25
Saffron	springs	afew
Sugar	grams	500
Whole Milk Powder	tbsp	8
Directions \| How to make Khir

1. Pour Milk in the body of a pressure cooker, and bring it to a boil. Add the soaked Rice after draining all water. Stir and close the lid. After maximum pressure is developed, reduce heat and cook under pressure for 15 minutes. Remove cooker from heat and allow the pressure to subside, and then open lid and add Sugar, and resume heating, while stirring with an inverted ladle, so that the soft cooked Rice and Milk etc mix nicely, and at the same time it does not adhere to the bottom and cake. Add the mixed split Almond Kernels, Cashew Nuts, Raisins, Coconut shavings and Date slices, while continuing to stir with the inverted ladle. Cook for 10 minutes in all after the heating was resumed. 2. Now go on adding, while stirring with the ladle, the Milk Powder or \'Khoya\' mixed with water or Milk, to the boiling pudding and let cook for another 5 minutes, till a homogeneous \'Khir\' is ready. 3. Remove the cooker from the stove and add the Essence and Black Cardamon granules and stir again. Transfer the \'Khir\' to a Service Bowl, and garnish with prepared Almonds, Cashew Nuts, and Raisins, kept apart for this purpose. Sprinkle the granules of Green Cardamoms along with the Saffron stigmas, after moistening these a little. Generally \'Khir\' is served hot during winter and cold in summer, after refrigeration.

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Khir

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