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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve. | 2. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes. | 3. Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1/3	cup		226.3167	47.0208	4.6497	1.9733
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
coconut	1/2	cup	grated	193.8	22.0362	1.3303	11.8958
white sugar	1/2	cup		387.0	99.98	0.0	0.0
jaggery	1/4	cup		-	-	-	-
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
ghee	1	tablespoon		-	-	-	-
cashew	2	tablespoons		-	-	-	-
raisin	2	tablespoons		62.2875	16.401	0.6992	0.0949

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.