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Kulhad ki Kheer

Kulhad Ki Kheer is a rich and creamy Indian rice pudding made with the traditional touch of serving it in kulhads (earthen pots), which add a unique flavor and charm. Here's a recipe to make Kulhad Ki Kheer:
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Ingredients:

  • 1/2 cup Basmati rice
  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup condensed milk (optional)
  • A pinch of saffron strands (soaked in a tablespoon of warm milk)
  • 1/4 cup mixed nuts (almonds, cashews, pistachios) - chopped
  • 1/2 teaspoon cardamom powder
  • Ghee (clarified butter) for greasing kulhads

Instructions:

1. Preparing the Rice:

  • Wash and rinse the Basmati rice thoroughly. Soak it in water for about 30 minutes.

  • Drain the soaked rice and set it aside.

2. Boiling the Milk:

  • In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir continuously to prevent it from sticking to the bottom of the pan.

3. Adding the Rice:

  • Add the drained rice to the boiling milk. Continue to cook on medium heat while stirring occasionally.

4. Simmering:

  • Simmer the rice and milk mixture until the rice is soft and the kheer thickens. This can take about 20-30 minutes. Keep stirring to avoid sticking.

5. Adding Sugar and Nuts:

  • Once the kheer has thickened, add sugar and continue to cook while stirring. The sugar will dissolve, and the kheer will become sweeter.

  • Add the chopped nuts, cardamom powder, and the saffron-soaked milk. Stir well.

6. Optional: Adding Condensed Milk:

  • If you prefer an even creamier kheer, you can add condensed milk at this stage. Stir it into the kheer and continue cooking for a few more minutes.

7. Preparing Kulhad:

  • Grease the inside of clean kulhads with ghee to prevent sticking.

8. Filling the Kulhads:

  • Once the kheer reaches your desired consistency, remove it from heat.

  • Carefully ladle the kheer into the greased kulhads.

9. Cooling:

  • Allow the kulhad ki kheer to cool down to room temperature. The kheer will further thicken as it cools.

10. Serving:

  • Serve the Kulhad Ki Kheer chilled or at room temperature. Garnish with more chopped nuts, saffron strands, and a sprinkle of cardamom powder if desired.

Enjoy the authentic and delightful Kulhad Ki Kheer served in earthen pots, which adds a special touch to the experience.