Doodhachi Kheer Recipe

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Doodhachi Kheer
Course:
Desserts
Preparation Time:
1 hour
Cuisine:
Indian Cuisine
Equipments:
A thick bottomed vessel, a pressure pan, and wooden ladle
Skill Level:
Intermediate

Doodhachi Kheer Ingredients

  • Fresh full cream milk: 2 litres + 1 cup
  • Long grained rice:   1 cup
  • Sugar: ½ kg or less as per taste
  • Cardamom: 6 gms
  • Almonds:  10 gms
  • Pistachios: 10 gms
  • Khoya:   200 gms
  • Saffron: a few strands

Preparation Method for Doodhachi Kheer Recipe

  • Wash, clean and soak the rice for 15 minutes.
  • Soak almonds, pistachios in warm water for 15 minutes.
  • Cook the rice in a pressure pan with the one cup milk and 4 seeded cardamoms.
  • Ensure that the flame is low and milk does not escape from the whistle.
  • Cook for another 15 minutes on a low flame.
  • Meanwhile boil milk in the thick bottomed pan, let it come to boil. And reduce flame and allow to simmer.
  • Open the lid of the pressure pan and allow rice to cool, and then blend to a grainy paste in the blender along with the crumbled khoya.
  • Add the blended rice and milk paste to the simmering milk, taking care to keep stirring to avoid lumps forming.
  • Deseed the remaining cardamom, powder it and add to the cooking Doodhachi Kheer.
  • Continue cooking on low flame, till the mixture thickens, add sugar and saffron and continue cooking.
  • Keep cooking till the mixture thickens again.
  • Finally add the slivered almonds and pistachios.
  • Remove from heat and serve the Doodhachi Kheer when cooled.