By Ujjainee Roy
October 5, 2024
Vanilla Custard Kheer is an amazing fusion of traditional Indian rice pudding (kheer) and the creamy goodness of vanilla custard. This twist on the classic kheer adds a luscious texture and a subtle vanilla flavor that enhances the richness of the dessert. Perfect for festivals, family gatherings, or even as a special treat, this easy-to-make dessert brings together the best of two worlds—Indian tradition and a hint of Western indulgence.
– 1/4 cup basmati rice (washed and soaked for 30 minutes) – 4 cups full-fat milk – 3 tablespoons vanilla custard powder – 1/2 cup sugar (adjust to taste) – 1/4 teaspoon cardamom powder – 1 tablespoon chopped nuts (almonds, cashews, pistachios) – 1 tablespoon raisins – 1 teaspoon ghee (clarified butter)
Heat ghee in a deep pan and lightly sauté the soaked rice for 2-3 minutes. Add 3 cups of milk to the rice and bring it to a boil. Lower the heat and simmer, stirring occasionally, until the rice is cooked and the mixture thickens (about 15-20 minutes).
In a separate bowl, mix the custard powder with the remaining 1 cup of cold milk, ensuring there are no lumps. Once the rice is fully cooked and the milk has thickened, slowly pour the custard mixture into the kheer, stirring constantly to avoid lumps.
Once the rice is fully cooked and the milk has thickened, slowly pour the custard mixture into the kheer, stirring constantly to avoid lumps. Continue to cook on low heat for another 5-7 minutes until the kheer reaches a creamy consistency
Once the rice is fully cooked and the milk has thickened, slowly pour the custard mixture into the kheer, stirring constantly to avoid lumps. Continue to cook on low heat for another 5-7 minutes until the kheer reaches a creamy consistency