Royal Khoya Rice Kheer is deliciously rich, creamy and perfectly sweet with irresistible flavours. It’s a perfect dessert for any celebration.
Royal Khoya Rice Kheer is a Popular and easiest traditional Indian rice dessert that is quite easy to put together and makes for a great dessert. Make this creamy, one-pot dessert with basic ingredients in under 30 minutes (Gluten-Free, One-Pot, Vegetarian). Its Rich, creamy pudding-like texture and flavoured with cardamom. An addictive treat you’ll want to make again and again!
The word Kheer is derived from the Sanskrit word “Skheer’ which means milk.
Kheer is a traditional Indian dessert made using rice cooked in milk and sugar. It is flavoured with cardamom, and saffron and garnished with nuts.
Kheer is known by different names in different regions of India. In South India, it is called Paal payasam, or Payasa, while in Bengal it’s called Payesh.
How to make Royal Khoya Rice Kheer Step by step with photo
Ingredients
Milk – Always use whole milk (full-fat milk) to make it rich and creamy.
To make a vegan version, use any plant-based milk instead of dairy milk. Almond milk and coconut milk are my favourite vegan milks to make Indian desserts.
Rice – Always choose short-grain rice with high starch content. It will give the dessert a nice creamy texture. I like to use Sona Masoori Raw Rice to make it.
Sugar – I have used white sugar in the Kheer, but You can also use brown sugar, jaggery, or other sugar-free options as a substitute.
Cardamom Powder – You can also use crushed green cardamom pods in place of ground cardamom.
Khoya – It adds a creamy taste like rabdi to the kheer.
Other Flavoring Options – Apart from cardamom you can also add other flavourings like rose water, kewra essence, or saffron.
Nuts & Fruits – Add slivered dried nuts like almonds, cashew nuts, or pistachios, and dried fruits like golden raisins or black raisins for a lovely crunch.
🎥Watch The Recipe Video
Step By Step Photo Instructions:
- Heat 1-litre whole milk (full-fat milk)with 1/2 cup of water in a heavy-bottom pan over medium-high heat.
- Keep stirring frequently to avoid scorching the milk at the bottom of the pan.
- When it comes to a boil, add soaked, drained rice and cardamom powder to the pan.
- Cook uncovered on Medium heat until the rice is cooked and the milk is thickened (10-15 minutes).
- Add grated khoya. Mix them well. Cook for another 5 minutes.
- Once the kheer has thickened to the right consistency.
- Now, add sugar and Mix well. It becomes thin as the sugar starts to melt. let it simmer for 5-6 minutes. It is thick now.
- Pour into the serving bowls and garnish it with chopped nuts.
- Royal Khoya Rice Kheer is ready to serve Enjoy!!!
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Suggestion
Rice substitute: You can use any other fragrant rice like ambipolar, Surti kolam, Basmati tukda, thai jasmine rice or whatever type you have on hand.
Flavouring: We can use cardamom powder, saffron, rose water or kewra water as per your choice.
Sugar:
Never add sugar to the rice until it is fully cooked because it will stop the cooking process of rice as soon as the sugar is added to the rice.
Serving Ideas
We can serve Kheer warm or chilled. To serve it cold, let it come to room temperature, then chill in the refrigerator in an airtight container for an hour before serving.
We can serve Khe as a dessert or we can also serve it along with a meal and puri.
Variations
- You can add raisins or other dried fruits to this kheer recipe.
- We can also use vegetables and fruits like pumpkin, carrots, beet, bottle gourd (lauki), mango, strawberries, etc to make Kheer.
- You can also use other ingredients like vermicelli, sago, lentils, etc with rice.
Storage Suggestions
This will last 2-3 days in the refrigerator and stored in an airtight container. Let it cool down to room temperature before storing it.
Do not freeze the Khoya rice kheer, the milk curdles when thawed.
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Royal Khoya Rice Kheer recipe | How to make Shahi Kheer
Materials
- 1/4 cup uncooked short-grain starchy white rice
- 1 litre whole milk full-fat milk
- 1/2 cup granulated white sugar or to taste
- ½ teaspoon cardamom powder hari elaichi powder
- 2 tablespoons slivered almonds pistachios and cashew nuts
- 100 gram mava Khoya
Instructions
- Rinse 1/4 cup of uncooked short-grain starchy white rice with water 2-3 times and soak it in ½ cup water for 60 minutes.
- Heat 1-litre whole milk (full-fat milk)with 1/2 cup of water in a heavy-bottom pan over medium-high heat.
- Keep stirring frequently to avoid scorching the milk at the bottom of the pan.
- When it comes to a boil, add soaked, drained rice and cardamom powder to the pan.
- Cook uncovered on Medium heat until the rice is cooked and the milk is thickened (10-15 minutes).
- Do stir every five minutes and make sure that it is not sticking to the pan.
- Once the kheer has started to thicken.
- NOTE: Check by pinching the rice grain, it will mash very easily. When you take a spoonful of it and pour it back, rice and milk stay separate.
- add grated khoya. Mix them well. Cook for another 5 minutes.
- Once the kheer has thickened to the right consistency.
- Now, add sugar and Mix well. It becomes thin as the sugar starts to melt. let it simmer for 5-6 minutes. It is thick now.
- Check for sugar add more if required, and cook for another minute for it to dissolve.
- Royal Khoya rice Kheer is ready to serve.
- Pour into the serving bowls and garnish it with chopped nuts.
Video
Notes
Suggestions
Serving Ideas:
We can serve Kheer warm or chilled. To serve it cold, let it come to room temperature, then chill in the refrigerator in an airtight container for an hour before serving. We can serve Khe as a dessert or we can also serve it along with a meal and puri.Variations:
- You can add raisins or other dried fruits to this kheer recipe.
- We can also use vegetables and fruits like pumpkin, carrots, beet, bottle gourd (lauki), mango, strawberries, etc to make Kheer.
- You can also use other ingredients like vermicelli, sago, lentils, etc with rice.
