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Halwai Style Creamy Kheer Recipe | Traditional Indian Rice Pudding | Homemade Kheer

 

Halwai Style Creamy Rice Kheer Recipe

Halwai Style Creamy Rice Kheer Recipe

This thick, rich, and creamy Halwai-style Kheer is one of the easiest Indian desserts you can prepare at home. Made with full cream milk, rice, and dry fruits, this traditional sweet is perfect for any celebration or festive occasion.

Ingredients:

  • 2 litres full cream milk
  • 150 grams basmati or tukda rice
  • 150 grams sugar (adjust to taste)
  • 15 cashews
  • 6-7 almonds (finely chopped)
  • 10 raisins (kismis)
  • 1/2 tsp green cardamom powder
  • 4-5 whole green cardamom (lightly crushed)
  • Optional: 50-60 gm mawa (khoya) or 2 tbsp milk powder/condensed milk
  • Optional: A few saffron strands (for extra richness)

Instructions:

1. Prepare the Rice:

Wash 150 grams of basmati rice 3-4 times until the water runs clear. Soak them in water for at least 30 minutes. This helps the rice cook faster and become softer.

2. Start with the Milk:

In a thick-bottomed pressure cooker, add 2 litres of full cream milk. Add 4-5 crushed green cardamoms for a delicious aroma. Let the milk come to a boil on high heat while stirring occasionally to prevent burning.

3. Add the Soaked Rice:

Once the milk is boiling, drain the soaked rice and add them to the milk. Gently mash the rice a little before adding to help it blend better while cooking. Let this simmer on medium heat for 5-7 minutes while stirring occasionally.

4. Pressure Cook for Instant Cooking:

To make quick kheer, remove half of the milk before pressure cooking. In the cooker, allow 3 whistles on medium heat. This softens the rice beautifully and speeds up the process.

5. Prepare Cashew Paste:

Soak 15 cashews in hot water for 10 minutes. Drain and grind them with a little warm milk and 50-60 grams of mawa or 2 tablespoons of milk powder/condensed milk. Make a smooth paste and keep aside.

6. Add Sugar & Thicken the Kheer:

Once the rice is soft, restart the gas and let the kheer simmer. Add 150 grams (or half a cup) of sugar. Always add sugar after the rice is cooked, or else it may remain undercooked.

Now gently mash the rice with a ladle to bring natural thickness to the kheer.

7. Add Cashew Paste & Flavorings:

Add the cashew-mawa paste and stir well. Let it cook for 2-3 more minutes on medium heat. Add 1/2 tsp green cardamom powder and mix.

8. Add Dry Fruits:

Now add chopped almonds and raisins. If you plan to store the kheer, skip raisins as they can spoil the dessert faster. Optional: Add a few saffron strands for a royal touch.

9. Final Tip:

As the kheer cools, it becomes even thicker. So stop cooking when it is just slightly thick. You can enjoy it warm or chilled.

Serving Suggestion:

Serve your delicious Halwai-style kheer during festivals, special dinners, or as a prasad for pooja. It pairs perfectly with puris or can be enjoyed on its own.

Enjoy your creamy, dreamy kheer and don't forget to share this recipe with your family and friends!

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