I’ve had a weekend of craving more “traditional” Ramadan meals. A sign that I am properly missing the community of sharing and visiting this Ramadan. Normally when breaking fast with friends or family I can always rely on at least one person to bring along a big batch of Haleem, some Badam Milk or good old Carrot Sojee. I am a fan of the classics and if anyone is ever offering up a warm bowl of Kheer or Halwa I’m first in line with my plate 🙂 So this weekend I got to experimenting.
Let me start by saying, not all experiments are successful. I started by making a carrot Sojee, but converted our usual recipe with egg yolks, dessert cream and tons of sugar, and tried to cook it in my Instant Pot the same way all the vegan Sojee recipes had been cooked online. Suffice to say it didnt work, I ended up with the burn function and reverted to stove top. I need to play around more and adjust the sugar/water content to do it again (so watch this space). In the meantime, I tried a Gajar Halwa which came out perfectly! But that’t not why you are here. Lets talk about Kheer.
What is Kheer?
A creamy, classic, age old favourite, an Indian version of “Rice pudding” if you will. Indian desserts however, are always extra. So think of a sweetened version, with a little extra “zing” from the elachi and rose water. Every family has their own version, some people do straight rice, others do vermicilli or sago. I think adding a touch of sago to the rice to bring in another dimension. Some people like theirs a thinner consistency, to “sip”, others prefer a more pudding like texture. Whatever your choice, cooking this in the Instant Pot was easy breezy. I just chucked everything in and walked away.
Kheer requires a few essential ingredients, which makes it an easy dessert to whip together. Rice, milk and sugar. If you are dairy free to vegan, no problem, just substitute it for coconut milk for an exotic take. Its adaptable, if its a little chillier, like now, serve it warm (my preference), or if its hotter outside, serve it chilled.
The secret to cooking Kheer in an Instant Pot
How do you prevent the milk from burning or sticking? After my sojee disaster I was naturally a little hesitant, but I saw a tip online that worked a charm. Press the saute button, add a bit of water and get it steaming before adding in your milk mixture. It keeps the milk from sticking to the bottom.
Instant Pot Kheer
- Instant Pot
- Pressure Cooker
- 1/2 cup basmati rice soaked for 15 minutes
- 2 cups full cream milk
- 1/2 cup water
- 1 tin nestle condensed milk
- 2 tsps rose water optional
- 3/4 tsp ground cardamom
- 1 1/2 tblsp crushed almonds
- 1 1/2 tblsp crushed pistachio
- Soak the basmati rice in cold water for about 15 minutes. Drain, rinse and set aside.
- Press Saute on your IP and add in 1/2 cup of water. Once the water begins to steam, add in 2 cups whole milk and tin of Nestle condensed milk, stir through. Switch of Saute.
- Add in your Rice, rose water, cardamom. Make sure no rice is stuck to the side.
- Secure the lid, close the value and cook at high pressure for between 17 and 20 minutes (depending on the consistency you prefer)
- Naturally release the pressure (don't quick release, you'll end up with splattered milk everywhere).
- Lift the lid and press Saute, adding in your crushed almonds and pistachio (and saffron strands if using). Stir well until combined. Your Kheer will thicken as it cools down so if you prefer a thicker Kheer saute until you reach your desired consistency.
- Serve warm or chilled. Top with a few sliced pistachio and almonds.