Kheeranand recipe - Desserts - Sweets - Foodfied

Kheeranand recipe

April 26, 2018

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Preparation time -5 minutes

Cooking time -1 hr. 40 minutes

Servings -10-15

Cuisine –Rajasthani

Main ingredients –rice, milk and sugar

Step by step recipe of Rajasthani cuisine KHEERANAND –kheeranand is a Rajasthani cuisine which is prepared by using rice and milk. It’s another level of kheer but it is not in liquid form.

Hey guys, I know many of you have not heard about this recipe before. But it is an ancient recipe of Rajasthani cuisine. Which is made up of rice and milk but it is not kheer, its kheeranand.

And today I am going to tell you some major differences about kheer and kheeranand and also the recipe of KHEERANAND.

Here are some differences of kheer and kheeranand –

  1. Kheer comes in liquid form; the quantity of rice we use in kheer is less than the kheeranand. Kheeranand is a thick dessert. In kheeranand we used to cook the rice until the milk is completely soaked by rice and it turns into a thick dessert.
  2. The second difference between these two is – in kheer we don’t roast the rice in ghee, where in kheeranand we roast the rice in ghee until the rice is golden in color.
  3. In kheer we don’t use ghee but in kheeranand we use ghee to roast the rice.

So these are the major differences in between the kheer and kheeranand.

Kheeranand is a Rajasthani cuisine recipe and this recipe I learnt from my grandpa when I was 10 yrs. old. He used to make this kheeranand on mitti ka chulha. (On wooden fire flames).

I clearly remember that my grandmother used to roast the rice in ghee day before she makes the kheeranand, and then in early morning she used to milks our buffalo and make the kheeranand with fresh milk. And the taste of that kheeranand is cannot be described in words, you only can imagine that taste. And I can still feel that in my mouth. I was super yummy.

So after a lot of description of kheeranand lets checkout the recipe -----

Ingredients for kheerenand –

  1. Rice -2 and ½ cups
  2. Milk -3 liters.
  3. Sugar -2 and ½ cups (you can adjust the sweetness according to your taste buds).
  4. Ghee -1 cup
  5. Almonds -10-15 nos.
  6. Cashews -10-15 nos.
  7. Cardamom powder (ilaichi) -1 Tbsp.

Method of preparing Kheeranand –

  1. Wash the rice to make them clean or remove any dirt.
  2. Chop the dry fruits and keep aside. (chop them however you like you dry fruits in desserts, you can either blanch them or powder them. Do however you like; I like to chop them only in third of a single almond or cashew so that I can feel them in every bite of my dessert).
  3. Take the ghee in a thick bottom pan or kadai.
  4. Add the washed rice in it.
  5. Roast the rice with continuous stirring until they are golden in color.
  6. Also add the chopped dry fruits in the kadai when your rice is half roasted.
  7. Roast the rice and dry fruits until they are golden in color.
  8. Now add the milk in it.
  9. Stir well and cook them.
  10. Cook the rice with occasional stirring on low to medium flame.
  11. Cook the rice until the rice is completely cooked and the milk is reduced to zero level.
  12. The milk should not be seen now.
  13. Now at this level add the sugar in it.
  14. Mix well and cook with continuous stirring so that the rice does not stick to the bottom.
  15. Now after 5-8 minutes of cooking add the cardamom powder in it.
  16. Mix well and switch off the flame.
  17. Serve hot or cold the kheeranand to your friends and family, and enjoy.

Step by step recipe with pictures –

Wash the rice to make them clean or remove any dirt.

Chop the dry fruits and keep aside. (Chop them however you like you dry fruits in desserts, you can either blanch them or powder them. Do however you like; I like to chop them only in third of a single almond or cashew so that I can feel them in every bite of my dessert).

Take the ghee in a thick bottom pan or kadai.

Add the washed rice in it.

Mix the rice with ghee.

And start roasting the rice.

Roast the rice with continuous stirring until they are golden in color.

Also add the chopped dry fruits in the kadai when your rice is half roasted.

Roast the rice and dry fruits until they are golden in color.

Now add the milk in it.

Stir well and cook them.

Cook the rice with occasional stirring on low to medium flame.

Cook, cook and cook it will take time.

Cook the rice until the rice is completely cooked and the milk is reduced to zero level.

The milk should not be seen now.

Now at this level add the sugar in it.

Mix well and cook with continuous stirring so that the rice does not stick to the bottom.

Now after 5-8 minutes of cooking add the cardamom powder in it.

Mix well and switch off the flame.

Serve hot or cold the kheeranand to your friends and family, and enjoy.


MADE BY RITU WITH LOVE
Ritu
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