Caramel Kheer (Caramel rice pudding)
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.
Servings: 6 people
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).
