By Caramel Kheer recipe (Caramel rice pudding) is a delicious and creamy caramel flavoured rice pudding loaded with dried fruits and topped with pistachio brittle. There is joy in every bite of this caramel kheer. Because who takes a bite will know it’s been made with pride, passion, excitement, love, hope and care.
Indian birthdays, occasions or festivals are incomplete with out “KHEER”. Kheer is considered as an auspicious delicacy. Whether it is payesh in East India or payasam in South India or kheer in North India, we all love rice pudding.
So as you know this is my husbands birthday week, kheer or payesh had to be on the menu. But this time I amped up my kheer a little bit. Don’t be fooled by the colour of the payesh to be nolen gurer payesh. This beautiful colour is achieved by sugar caramel.
Also I have added a little pistachio brittle to on the side to make it more special.
Here are few desserts you can try.
Dark Chocolate Salted Caramel Sauce
No-bake Custard Tart with Parle-G Base
Gajar ka Halwa with condensed milk
Nolen gurer (Jaggery) Thumbprint Cookies
Caramel Payesh | Caramel Kheer Recipe
Caramel Kheer (Caramel rice pudding)
Equipment
- large thick bottomed saucepan
- smalll sauce pan
Ingredients
- 1 litre Whole milk
- 1/4 cup Rice (I used Gobindo bhog chal) washed and soaked in water for 15-20 minutes, then drain it in a colander
- 2-3 tbsp Sugar/sweetener (you can add as per your liking)
- 4-5 Green cardamoms ground the seeds and discard the shells
- 2-3 tbsp Cashew nut
- 2-3 tbsp Raisins
- 1 tsp ghee
To make the caramel
- 100 grams granulated sugar
- 4-5 tbsp water
To make Pistachio caramel brittles (optional)
- 100 sugar granulated sugar
- 4 tbsp water
- 1/4 cup chopped pistachios
Instructions
To make Caramel Kheer/ Caramel Payesh
- Heat ghee in a small pan. When hot fry the cashew nuts until golden. Remove it on a plate.
- Next add the raisins and saute until they turn plump. Remove it on a plate and keep it aside.
- Add milk in a large saucepan and bring it to a boil. Keep stirring so that it doesn't stick to the bottom.
- Next add the drained rice and cook on medium low heat stirring every 2-3 minutes. Cook until the rice is cooked through and soft. The milk will reduce after 25 minutes and the rice will be completely cooked and the kheer will look thick.
- Now add 2-3 tbsp of sugar and cardamom powder and mix it well.
- Mean while start making the caramel. Add water and sugar in a heavy bottomed pan on a medium heat. Slowly swirl the pan (Do not stir until) the sugar is dissolved.
- In around 10-12 minutes it will start changing colour.
- Once it starts to darken swirl the pan continuously until the syrup is deep amber. remove from the heat. Add 2 tbsps of water to bring down the temperature. (it will bubble up a bit)
- Then slowly add the caramel to the kheer and mix it well. Continue cooking on low heat for another 8-10 minutes.
- Finally add the cashew nuts and raisins and mix it well. Take it off the heat.
Pistachio Brittle
- making the caramel. Add water and sugar in a heavy bottomed pan on a medium heat. Slowly swirl the pan (Do not stir until) the sugar is dissolved. In around 10-12 minutes it will start changing colour.
- Once it starts to darken swirl the pan continuously until the syrup is deep amber. remove from the heat.
- Immediately toss in the chopped pistachio and mix.
- Spread it on a baking paper and let ir cool. It will harden as it cools. Break it into shards and serve it with kheer or payesh.
- Serve the kheer warm or chilled with the peanut brittle (optional).
I hope you enjoy this Caramel Kheer (Caramel rice pudding) as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
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