Rajasthani Kheeranand

Rajasthani Kheeranand

Kheeranand is a traditional rice pudding which is famous all over India, especially Rajasthan. Kheeranand is a combination of 2 words-Kheer (a famous Indian rice pudding) and Anand(delight/joy) – it is truly a cheerful, festive dish. This dish is close to kheer but richer and creamier in flavour.

Dessert has a special place in Indian cuisine, we always celebrate festival, puja and get together with a ton of sweet dessert and sweets especially in north India. In Rajasthan, dessert or sweet is served with every single meal. Today I am sharing a special Marwari dessert recipe ‘kheeranand’. This is one of my favourite recipes and I learnt this classic Marwari rice dessert from my mother-in-law. It is an ancestral dish as it is a traditional dessert from Rajasthan’s rich heritage and my ancestors.

Kheeranand is little different than Kheer. It is thicker, puffier, and even a bit sweeter than the Kheer making it rich, indulgent and comforting. I love the simplicity of this dish as only a handful ingredients are needed- Milk, rice, sugar, nuts, cardamom and ghee.

A spoonful of kheeranand gives a warm, comforting hug and brings a unique flavour sensation. Simple, easy and super delicious!

Ingredients

1 litre whole fat milk
¾ cup jasmine rice
½ cup sugar
2 tablespoons finely chopped almond
2 tablespoons finely chopped pistachios
1 teaspoon cardamom powder
Few saffron strands
¼ teaspoon ghee

Directions

Step-1

Wash and soak the rice for about half an hour.

Grease a heavy bottomed pan with ghee and pour the milk in it. Bring the milk to boil.

Step-2

Drain the water from the soaked rice and add it in the boiled milk. Simmer and cook the rice on low heat for 15-20 minutes, stirring it every 2-3 minutes so that it does not stick at the bottom.

Step-3

Dissolve the saffron strands in warm milk.

Add the saffron and cardamom powder to the milk and stir.

Step-4

Add the almond and pistachios.

Simmer it until the rice becomes soft and the milk is evaporated.

Step-5

Finally add the sugar and cook for 5 more minutes until the sugar is dissolved completely.

Serve hot or cold!

Tips & Variations

  1. You can use long grain rice or basmati rice instead of jasmine rice.
  2. You can add other dry fruits like cashew nuts, raisins and/or other nuts of your choice.
  3. You can substitute jaggery in place of sugar.
  4. Always use a heavy bottom pan and grease it with ghee so that milk do not stick at the bottom.
  5. Stir it every 2-3 minutes so that it does not stick at the bottom.
  6. Cook Kheeranand on medium-low heat.

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