This is very different from the traditional kheer recipe. I have used different flavoring agents and low calorie sweeteners in my kheer to give it a healthier version. Though, desserts can’t be totally calories free and i have also used sugar for making my natural flavoring agents.
- rice- 1 cup
- Full cream milk- 1 litre
- sugar- 1/4 cup
- rose petals- 1 cup
- sandalwood powder- 1 tbsp
- sugar- 100 gms
- water- 1 cup
- Apple- half cup
- pomegranate- 1/4cup
- mango 1 cup (available acc to season, can be skipped)
- safforn strands- around 15-20
- milk- 1 teaspoon
- cinnamon- half teaspoon
- black pepper- pinch of
- dates- 4-5 nos
- Firstly pour full cream milk in a pan and put on the stove. Heat it and on one boil simmer the gas stove.
- Let the milk boil and reduce it to around one-fourth of its consistency.
- Soak rice in water for 10 minutes.
- Strain the rice and add soaked rice in the boiling milk and let them get cooked inside the milk.
- Meanwhile, soak saffron strands in one teaspoon of lukewarm milk.
- Add small amount of saffron mixture to the boiling milk.
- Now when the milk is reduced add sugar to it.
- Heat the mixture till the sugar dissolves.
- Add a pinch of black pepper.
- Remove the pan from flame and let the milk mixture cool.
- After sometime freeze the milk mixture or kheer in the freezer for about half hour.
Meanwhile prepare the syrups:
- For making rose syrup. Add rose petals in the cooker along with half cup water and take one whistle.
- When the cooker releases its pressure mash the rose petals and strain them properly.
- Dont over mesh the petals as it will add bitterness to the syrup.
- Now in a pan add the strained rose liquid and half cup of sugar to it.
- Let the mixture reduce and comes into a syrupy consistency and rose syrup is ready.
- Let it cool.
- For sandalwood syrup. In a pan, add sandalwood powder and half cup water. Boil it for 5 minutes and strain the liquid.
- Add sugar to the sandalwood water and let it reduce to a syrupy consistency.
- Let it cool.
- Put both the syrups in a freezer for 10 minutes to cool.
syrups Flowy consistency
Prepare fruit punch:
- Chop all the fruits into small dices.
- Chop almonds, walnuts and cashews. Fine chopping is not required, they must be chunky.
- Toss apple dices with cinnamon powder.
- Dry roast almonds and walnuts in a pan.
- Plating of kheer-e-khas
- Take a mini dessert glass.
- Coat the glass with rose syrup on its wall with the help of a spoon.
- Put a spoonful of kheer mixture.
- Then put some roasted walnuts and almonds. Try to coat the lower layer fully.
- Then make a layer of apple and mangoes on it.
- Again make a thin layer of kheer mixture and then pour some sandalwood syrup on the the walls of the glass.
- Put some saffaron milk on the layer.
- Make a layer of pomegranate seeds on it
- Now on the edge of above layer put some finely chopped dates.
- Make a final thin layer of mixed fruits and nuts and then layer of kheer on it.
- Finish it with some sandalwood syrup, saffron milk and dates.
- Put it in the freezer for 15 minutes.
- Serve chilled.
- The kheer must be thick enough to set inside the glass. If the kheer would be of watery consistency then it will not set properly and the layers will not come clean and clear.
- After making each layer the glass should be thoroughly wiped so that the next layers would be clearly visible.
- Over-roasting of nuts must be avoided in order to prevent bittery taste.
- The addition of sugar to the kheer mixture can be kept optional because all the fruits are sweet and the syrups are also sweet. so sweetness of kheer can be adjusted according to the taste buds.
- In place of sugar, jaggery (gur) can also be added to give it a dash of sweetness. but with jaggery the taste would be altered. It taste well but everyone doesn’t like it.
- In place of rice kheer, vermicelli can be also used.
- Proper plating of the dish is necessary to give it a perfect taste.