Recipies

Kheer (खिर)

About Kheer (खिर)

Kheer, a creamy rice pudding, is a beloved traditional dessert in Nepal, often prepared for festivals, celebrations, and special occasions. Its rich flavor and comforting texture make it a staple in Nepali households and a sweet symbol of hospitality.

Picture of Kheer

History

The history of Kheer in Nepal is deeply intertwined with the country's agricultural practices and its rich cultural traditions. Rice, the main ingredient, has been a staple crop in Nepal for centuries, making rice-based dishes like Kheer a natural part of the cuisine. While the exact origins of Kheer are hard to pinpoint, it's believed to have been adapted from similar dishes across the Indian subcontinent. In Nepal, Kheer evolved into its own unique form, often infused with local flavors and prepared with specific cultural significance. It has been traditionally offered during religious ceremonies and is considered an auspicious food, often shared among family and friends to mark important life events like births, weddings, and festivals such as Dashain and Tihar. Over time, Kheer has become an integral part of the Nepali culinary landscape, passed down through generations, and celebrated as a comfort food that embodies Nepali tradition and hospitality.

Fact 1

Kheer is often served warm but can be enjoyed chilled as well.

How to prepare?

Rice - 1/2 cupMilk - 4 cupsSugar - 1/2 cup or to tasteCardamom pods - 3-4, lightly crushedCashews - 10-12 (optional)Raisins - 10-12 (optional)Ghee - 1 tsp (optional)

Learn step by step to prepare Kheer

  • 1
    Wash the rice thoroughly under cold running water and soak it for 30 minutes.
  • 2
    In a heavy-bottomed pot, bring the milk to a boil over medium heat, stirring occasionally to prevent scorching.
  • 3
    Drain the soaked rice and add it to the boiling milk.
  • 4
    Add the cardamom pods.
  • 5
    Reduce the heat to low, and let the mixture simmer, stirring frequently, until the rice is cooked and the mixture starts to thicken, about 45-60 minutes.
  • 6
    Once the kheer has thickened to your desired consistency, add the sugar, and continue simmering for another 5-10 minutes until the sugar has dissolved completely.
  • 7
    In a separate pan (optional), melt 1 tsp of ghee and roast the cashews and raisins for a few seconds then add it to the kheer.
  • 8
    Stir well and remove from heat.
  • 9
    Serve warm or chilled, garnished with extra nuts if desired.
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