Indian Kheer Using Desi Khand

Here’s a simple Indian kheer recipe using desi khand as a natural sweetener:

Ingredients:

Full cream milk: 1 liter

Basmati rice: 1/4 cup (washed and soaked for 30 minutes)

Desi khand: 1/2 cup (adjust as per taste)

Green cardamom (elaichi) powder: 1/2 tsp

Chopped nuts (almonds, cashews, pistachios): 2–3 tbsp

Raisins: optional

Saffron strands: optional

Method:

1. Boil Milk:
   In a heavy-bottomed pan, bring the milk to a boil. Lower the flame and let it simmer.
2. Add Rice:
   Drain soaked rice and add it to the boiling milk. Cook on low heat, stirring occasionally so it doesn’t stick.
3. Cook Until Thick:
   Let the rice cook fully and the milk reduce to about 2/3 of its original quantity. It should look creamy.
4. Add Desi Khand:
   Once the rice is soft, add desi khand. Stir well until it dissolves completely. Cook for 3–4 more minutes.
5. Flavor:
   Add cardamom powder, chopped nuts, and saffron strands if using.
6. Serve:
   Serve warm or chilled as per your preference.

Note: We have generated this recipe using AI. This is just to help you gather the content. The outcome of recipe could be different for individuals. Please consult your chef or cook or an expert before trying the recipe.