Kheer is traditionally cooked in a big pan on the stove, sweet and moreish.
It’s served in temples and eaten on special occasions, mine is the easiest recipe and as I add nuts, seeds to other Indian sweets, when making kheer, I keep it simple, just sweet and milky.
Traditional at Lohri, so please have a try.
I use basmati rice, it works fine and saves me buying different rices, you only need a tiny bit of rice as it absorbs the milk and swells up.
You only need three ingredients!
Soak the rice in a bowl for ten minutes to wake the starch.
Rinse the rice in a sieve and place in pan, add a cup of boiling water and simmer until the water disappears.
To the boiled rice, pour in the milk and bring to the boil, simmer until there's very little milk and stir in the condensed milk.
Simmer for another 5 minutes and you have sweet kheer, that's quite delicious.