Caramel Kheer Recipe

Discover how to make delicious Caramel Kheer! This easy recipe combines creamy rice pudding with homemade caramel for a perfect dessert.

Recipe Source Link:https://www.mygingergarlickitchen.com/caramel-kheer/

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RECIPE INGREDIENTS

» For Caramel Kheer

• 10 tablespoons rice
• 2 liters full-fat milk
• 2 tablespoons sugar

» For Caramel Sauce

• 3/4 cup sugar
• 1 tablespoon butter
• 150 ml cream or water
• 1/3 cup chopped nuts (almonds, cashews, and pistachios)
• 1.5 tablespoons ghee (for roasting nuts)
• 1/2 teaspoon saffron strands
• 1/2 teaspoon ground cardamom

» For Serving (optional)

• Caramel sauce
• Chopped nuts
• Dried rose petals

RECIPE INSTRUCTIONS

» Prepare the Rice

1. Rinse the rice in water 2-3 times. Add water and soak for 30 minutes.

» Roast Nuts:

1. In a small pan, heat the ghee and roast the chopped nuts until they are golden brown. This will take about 3-4 minutes. Set aside to cool.

» Make the Caramel Sauce:

1. In a separate pan, melt 3/4 cup of sugar over medium heat. Keep an eye on it as it starts to melt and turn golden. Stir occasionally to prevent it from burning.
2. Once the sugar has fully melted and has a deep amber color, carefully add the butter and stir until it is melted. Gradually add the cream to the caramel (be careful as it will bubble vigorously). Stir until the sauce is smooth. Let the caramel sauce simmer until it thickens slightly, about 4-5 minutes. Remove from heat.

» Make Caramel Kheer:

1. In a large heavy-bottomed pan, bring the milk to a boil. Once boiling, simmer it for 10 minutes. Add 1/2 teaspoon of saffron strands to a bowl, add 2 tablespoons of hot milk to it, and mix well. Set it aside for 10 minutes.
2. Add the soaked rice to the boiling milk, and mix well. Tip: You can also blend it coarsely in a blender or food processor. Simmer for 10 minutes or until the rice is cooked, keep stirring constantly to prevent lumps. Add the soaked saffron strands, and mix. Simmer for 10 more minutes, or until the rice is completely cooked.
3. Mash the rice using a potato masher and cook further until the mixture thickens. Make sure to stir frequently. Once the rice is cooked and the milk has thickened to a kheer consistency, stir in 2 tablespoons of sugar and mix well. Then add the caramel sauce (reserving 2 tablespoons for serving) into the kheer, mix well to incorporate fully. Keep cooking until it reaches the desired consistency.
4. Stir in the roasted nuts, and mix. Lastly, add the ground cardamom and cook for 2 more minutes.
5. Your delicious caramel kheer is ready. This kheer can be served either warm or chilled, depending on your preference. Pour the kheer into serving dishes. Drizzle the remaining caramel sauce over the top and garnish with the chopped nuts and dried rose petals. Enjoy your homemade Caramel Kheer!

RECIPE NOTES

1. If you don't want to use white sugar, you can use brown sugar or jaggery powder for making homemade caramel sauce. Adding jaggery not only makes it healthier but also adds a deep and rich flavor to the caramel sauce.
2. I have added cream to the caramel sauce, but you can also use water in this recipe.