Delicious Khajur and Rice Kheer RecipePin

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Delicious Khajur and Rice Kheer Recipe

A Khajur and Rice Kheer recipe is a delicacy that you will love for its deliciousness. It is slow-cooked to perfection making for a rich, creamy kheer.

My father used to cook this traditional Indian rice pudding made with basmati rice, whole milk, Khajur ka gud/jaggery, sugar, nuts, saffron, jaiphal (nutmeg), and cinnamon.

Indian sweets made with cereals, lentils, or their flours are known as kheer. There are many kheer recipes in Indian cuisine. Milk, sugar, and dry fruits are used to make kheer, a traditional pudding.

A lot of spices and flavorings are used in Indian dishes. Some of the most common are cardamom, rose water, kewra water, and saffron. So you must be wondering what is khajur and rice kheer all about?

It was my father’s recipe during the shradh period and my mom used to make the pooris. Poori and kheer is fed to the crows, dogs, and cows on shradh.

According to Indian tradition, shradh is an important ritual. It is performed to honor the souls of departed ancestors. It is considered very auspicious and significant to feed animals and birds during Pitri Paksha or Shradh Paksha in Hindu culture.

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    The belief is that doing this good deed will remove misery and increase good luck. There is a belief that feeding birds or animals helps avoid the bad effects of planets in your horoscope and adds to your good karma as mentioned in Vedas or scriptures.

    This Pitri Paksha I cooked this Delicious Khajur and Rice Kheer Recipe for my father who is now beyond this realm.

    Basmati rice, milk, sugar, nuts, and spices are the main ingredients of this Indian rice pudding. Besides Seviyan Kheer (Vermicelli Pudding) and Phirni (thick rice pudding), it is one of the most popular kheer variants in Indian cuisine.

    Khajur and Rice kheer is easy to make as well, and the entire recipe can be prepared in one pot or pan.

    All that is required is that you stir the kheer periodically when it’s simmering. A slow-cooked recipe like this does not require much cooking skill.

    In South Indian cuisine, kheer is known as payasam. Milk and coconut milk can both be used to make rice payasam. Sugar or jaggery can be used as sweeteners.

    You can make this delicious rice kheer for any festival or celebration, such as Diwali, or as a sweet dessert to accompany any meal.

    Khajur and Rice kheer recipe is easy to make and is made with a one-pan or one-pot method. Khajur and Rice kheer is basically Indian rice pudding with jaggery and makes for a creamy delicious pudding.

    How to Cook Delicious Khajur and Rice Kheer Recipe

    Delicious Khajur and Rice Kheer Recipe Pin
    Delicious Khajur and Rice Kheer Recipe

    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins

    Cuisine: Indian
    Course: Desserts, Sweets
    Difficulty Level: Easy
    Servings: 5

    Ingredients To Cook Delicious Khajur and Rice Kheer Recipe

    • 1 cup basmati rice
    • 1 tbsp ghee
    • 3 litre whole milk
    • 6 tablespoons sugar or add as required
    • 3-4 sticks cinnamon
    • 2-3 tej patta
    • 1 pinch saffron strands
    • 1 tbsp chopped almonds
    • 1 tbsp chopped cashews
    • 150 gms kajur ka gud/plain dark coloured jaggery (crushed)
    • 1 tbsp golden raisins
    • 1 jaiphal (nutmeg) powdered

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      Instructions to Cook Delicious Khajur and Rice Kheer Recipe

      1. Rinse 1 cup basmati rice a couple of times until the water runs clear. Soak the rice in sufficient water for 15 to 20 minutes.
      2. While the rice soaks, you can chop the almonds and cashews.
      3. Wash and soak the raisins.
      4. When you finish chopping the dry fruits, put a heavy thick based pan on the fire.
      5. Add ghee, cinnamon sticks, and tej patta.
      6. Rice should be drained and added to hot ghee in the thick bottomed pan. Keep stirring till the rice turns slightly golden brown.
      7. Add the full-fat milk. Keep stirring all the while as you pour the milk.
      8. Keep the flame on high till mlk starts to boil.
      9. Keep stirring regularly at short intervals so that the milk and rice does not stick at the bottom of the pan.
      10. Take 1 tbsp milk from the pan in a small bowl. Allow the milk to cool alittle but stay warm. Add a pinch of saffron strands in the milk and keep aside.
      11. Simmer and cook the milk and rice on low heat—no need to cover the pan when the rice is cooking in the milk.
      12. Cook the rice grains till they are 80% done or half-cooked.
      13. Then add sugar and jaggery. You can add sugar according to your preferences.
      14. Cook the rice on medium-low to low heat. Do stir at intervals. Simmer till the rice is almost cooked.
      15. Add chopped almonds and chopped cashews. Mix well.
      16. Then add the saffron-infused milk.
      17. Cook over low heat until the rice kheer has thickened and the rice grains have become completely cooked.
      18. At the end of cooking, remove the kheer pan from the heat. This will also thicken the kheer. Rice kheer thickens more as it cools. Remove milk solids from the sides of the kheer and add them back in the kheer.
      19. Lastly, add one tbsp golden raisins and powdered jaiphal (nutmeg). At this step, you can add one tablespoon of rose water or kewra water to the kheer if you want.
      20. Pour the kheer into individual bowls to serve. You can serve the kajur kheer, hot, warm or chilled.
      21. Refrigerate the leftover rice kheer in a closed container and eat it in 3 to 4 days.
      22. If the kheer has becomes thick then add a dash of milk and reheat it until warm.

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        Recipe Notes

        1. If you don’t want to add sugar you can substitute it with sugar-free.
        2. 1 tbsp rose water can also be included in the khajur ki kheer.
        3. It’s best to use basmati rice to get that fragrant aroma. It is okay to substitute other varieties of fragrant rice like long-grain rice or regular rice for basmati rice.
        4. Almonds can additionally be blanched in the microwave. Place the almonds in a microwavable bowl, cover it with water, and microwave for one minute. Heat on high for 2-3 minutes. If you prefer, you can omit blanching the almonds.
        5. Adjust the sugar and dry fruit amount according to your preferences.
        6. If the kheer has becomes thick on refrigerating then add a dash of milk and reheat it until warm.

        You Might Like To Check Out Other Kheer Recipes

        Quick Overview

        Recipe Name: Delicious Khajur and Rice Kheer Recipe

        Author: Ranjeeta Nath Ghai

        Description: Khajur and Rice kheer recipe is a popular Indian sweet dessert made with basmati rice, whole milk, nuts, and saffron.

        Preperation time: 20M

        Cook Time: 30M

        Total Time: 50M

        Type: dessert

        Recipe Yield: 5 servings

        Recipe Ingredients: 1 cup basmati rice, 1 tbsp ghee, 3 litre whole milk, 6 tablespoons sugar or add as required, 3-4 sticks cinnamon, 2-3 tej patta, 1 pinch saffron strands, 1 tbsp chopped almonds, 1 tbsp chopped cashews, 150 gms kajur ka gud/plain dark coloured jaggery (crushed), 1 tbsp golden raisins, 1 jaiphal (nutmeg) powdered

        Recipe Instructions: Rinse 1 cup basmati rice a couple of times until the water runs clear. Soak the rice in sufficient water for 15 to 20 minutes. While the rice soaks, you can chop the almonds and cashews. Wash and soak the raisins. When you finish chopping the dry fruits, put a heavy thick based pan on the fire. Add ghee, cinnamon sticks, and tej patta. Rice should be drained and added to hot ghee in the thick bottomed pan. Keep stirring till the rice turns slightly golden brown. Add the full-fat milk. Keep stirring all the while as you pour the milk. Keep the flame on high till mlk starts to boil. Keep stirring regularly at short intervals so that the milk and rice does not stick at the bottom of the pan. Take 1 tbsp milk from the pan in a small bowl. Allow the milk to cool alittle but stay warm. Add a pinch of saffron strands in the milk and keep aside. Simmer and cook the milk and rice on low heat—no need to cover the pan when the rice is cooking in the milk. Cook the rice grains till they are 80% done or half-cooked. Then add sugar and jaggery. You can add sugar according to your preferences. Cook the rice on medium-low to low heat. Do stir at intervals. Simmer till the rice is almost cooked. Add chopped almonds and chopped cashews. Mix well. Then add the saffron-infused milk. Cook over low heat until the rice kheer has thickened and the rice grains have become completely cooked. At the end of cooking, remove the kheer pan from the heat. This will also thicken the kheer. Rice kheer thickens more as it cools. Remove milk solids from the sides of the kheer and add them back in the kheer. Lastly, add one tbsp golden raisins and powdered jaiphal (nutmeg). At this step, you can add one tablespoon of rose water or kewra water to the kheer if you want. Pour the kheer into individual bowls to serve. You can serve the kajur kheer, hot, warm or chilled. Refrigerate the leftover rice kheer in a closed container and eat it in 3 to 4 days. If the kheer has becomes thick then add a dash of milk and reheat it until warm.

        Recipe Cuisine: Indian

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