Скачать или смотреть बस कुछ ही मिनटों में रबड़ीदार खीर | One Pot Kheer | Chawal Ki Kheer

Sweet memories in every spoon 🍚✨
Kheer isn’t just a dessert — it’s a feeling. The aroma of cardamom, the richness of milk, and that gentle sweetness take us straight back to childhood. Made with love, shared with family, and always served with a smile. 💛
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Ingredients
For the Kheer:
1/3 cup rice (preferably the type mentioned in the transcript for best results, or long-grain rice)
1 liter full-cream milk
A few strands of saffron
Sugar or khand (as per taste)
For the Roasted Dry Fruits:
1-2 tablespoons desi ghee (clarified butter)
Chopped almonds
Dry coconut (chopped or shredded)
Chironji (charoli)
Chopped cashews
Any other dry fruits of your choice
For the Cashew Paste:
A handful of cashews (soaked for 1 hour)
A splash of milk


First, prepare the rice by taking 1/3 cup of rice, washing it thoroughly two to three times in a bowl, and then adding a little water to soak for 10-15 minutes. This quick soak ensures the rice cooks faster. Next, in a heavy-bottomed pan, add a small amount of water before pouring in 1 liter of full-cream milk. The water helps prevent the milk from sticking to the bottom of the pan. Bring the milk to a boil, making sure to scrape off any milk sticking to the sides of the pan. Once the milk boils, add the soaked rice and a few saffron strands. Stir well once or twice to prevent the rice from sticking to the bottom, then reduce the heat to low and let it simmer, stirring occasionally.

While the kheer simmers, prepare the dry fruits. Heat a little desi ghee in a separate pan. Add the chopped almonds and roast them for a few seconds. Then, add the dry coconut, chironji, and chopped cashews (along with any other dry fruits you prefer) and continue to roast until they are slightly crunchy and aromatic. Alternatively, you can add them directly to the kheer without roasting if you prefer. Simultaneously, take the cashews that have been soaked for an hour and blend them in a mixer with a splash of milk to create a smooth paste.

Once the kheer has thickened slightly and the rice is cooking well, incorporate the cashew paste. You'll notice the kheer will instantly become very thick and creamy, giving it a rich, "rubbery" texture. Add the roasted dry fruits to the kheer, reserving a small amount for garnish. Mix everything thoroughly and cook for another 5 minutes until it reaches your desired consistency. Finally, add sugar or khand to taste. It's crucial to add sugar only after the rice is cooked, as adding it earlier can halt the rice's cooking process. Stir well, and cook for an additional 5 minutes to allow the sugar to dissolve and meld with the kheer. Your delicious, thick, and creamy kheer is now ready to be enjoyed!