TANDALACHI KHEER / RICE KHEER / RICE PUDDING

Tandalachi kheer or rice kheer is authentic Maharashtrian recipe along with modak recipe. This is easy to make and very healthy and delicious which takes only 30 minutes to prepare. There are many variations in making kheer like lauki ki kheer, carrot kheer, makhana kheer, sbudana kheer and many more. Among all of them, rice kheer is my most favourite and also most popular in India. Rice kheer or rice pudding is rice cooked in milk and sugar. It is flavoured with cardamom powder and saffron. Here I had made it with fresh uncooked rice but you can make it with leftover rice too. Using leftover rice for making kheer is the best way to use and finish the leftover cooked rice.  Today I am sharing the recipe with uncooked rice and will share the another version with cooked rice in future. Rice kheer is popular dessert prepared in many household throughout India. The rice kheer is known by different names in India, in North India this is called rice kheer, in South India it’s known as payasam, while in west, they call it as rice pudding. Rice kheer is served as a dessert in many other countries including the middle east, south east regions. The flavouring agent that they use are the ones locally available and vary from one place to another.  

INGREDIENTS:

½ Cup Basamati Rice[see notes]

1 litre Milk

4-6 tablespoon Sugar [according to taste]

1 teaspoon Cardamom Powder

10-15 Raisins

Chopped nuts of your choice

1 tablespoon Desiccated Coconut

2-3 tablespoon Ghee

Saffron strands for garnishing

METHOD:

STEP 1 – Wash rice, drain water and spread on kitchen towel. Let them dry for ½ an hour.[or you can soak them in enough water for 30 minutes]

STEP 2 – Once dried, [or soaked] grind them in mixer grinder.

Don’t make fine powder Keep it coarse.

STEP 3 – Now in a pan, heat ghee

and add rice to it, roast it till golden brown,

add milk in it and let it cook. Stir it continuously to avoid lumps.

STEP 4 – Cook till the rice is done by stirring occasionally. Cook it on low flame, don’t increase the flame otherwise the milk will spill over.  Mash the rice while cookimg with the back of the ladle.

STEP 5 – Add sugar in it and mix well. Cook for another 5 minutes.

STEP 6 – Now add in chopped nuts and raisins and give a nice stir.

STEP 7 – Add desiccated coconut in it and mix well and cook for 1-2 minute.

Add cardamom powder and mix it well. Kheer is ready to serve.

Serve the rice kheer hot or chilled before serving. It tastes better with hot poori. Try it and share your experience.

NOTES: Any rice can be used to make kheer but if basamati rice is there use that only. It gives nice aroma to your kheer.