How to Make Kheer in Pressure Cooker?

Making Kheer is a slow cooking process, its end results are amazingly rich, creamy, flavorful and delicious with cardamom powder! Perfect for festive days or after dinner treats.

Rice Kheer (Chawal Ko Kheer) is an immensely popular Indian and Nepali traditional dessert that can be made in 30 minutes using easy to access ingredients.

Pressure cooking kheer saves time compared to cooking it in pots everyone has their own way of making kheer and this recipe from my grandma's traditional and authentic cookbook is no different.

Enjoy this treat anytime when craving dessert strikes.

What is Kheer?  

Kheer is essentially a sweet dish made from rice, milk, sugar, and flavored with cardamom and nuts.  

It's similar to rice pudding but has its unique texture and taste that sets it apart.

The dish can be served warm or chilled, making it versatile for any season. 

Cultural Significance of Kheer 

In India and Nepal, kheer is more than just a dessert; it's a symbol of celebration. 

It's often prepared during festivals like Diwali and Eid, as well as during family gatherings.  

The act of making kheer brings families together, creating memories that last a lifetime. 

Ingredients Needed of Kheer

Before we start cooking, let’s gather all the necessary ingredients.

• Rice: Take basmati rice. 

• Milk: Full cream milk is to be used, and I have used full cream buffalo milk for this recipe. 

• Malai: Always use fresh malai or 1-day-old malai can be used too. malai gives richness and creaminess to kheer, hence don't skip this. 

• Others: Sugar, dry fruits, and cardamom powder. 

  
  

Make Rice Kheer in a Pressure Cooker

Preparing the Pressure Cooker 

In a bowl add rice and wash it twice, drain off all the water then cover and rest it for 10 minutes. If you are in a hurry, then you can skip the resting process. 

(Note: I have used basmati mogra rice) 

Chop soaked almonds, cashews, and pistachios.

Choosing the Right Pressure Cooker: 

Select a pressure cooker that suits your needs. A medium-sized cooker works well for this recipe.

Cleaning and Setting Up the Cooker:

Ensure your pressure cooker is clean and dry before use. This prevents any unwanted flavors from affecting your kheer.

Step-by-Step Recipe for Kheer 

Now that we have everything ready, let’s get started with the cooking process.

Step 1: Roasting the Rice: 

Begin by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the kheer from becoming too sticky.  

Next, heat 1 tablespoon of ghee in your pressure cooker over medium heat. 

Add the rinsed rice and roast it gently until it turns slightly golden (about 2-3 minutes).  

This step adds a lovely nutty flavor to your kheer.

Step 2: Cooking the Rice in Milk: 

Add 4 cups of full-fat milk to the pressure cooker with the roasted rice. Stir well to combine.

Close the lid securely and cook on high heat until you hear one whistle. Then reduce the heat to low and cook for an additional 10 minutes.

Turn off the heat and let the pressure release naturally. 

Step 3: Adding Sugar and Flavorings: 

Once the pressure has released, open the lid carefully. Stir in 1/2 cup of sugar and mix until dissolved.

Add 1/4 teaspoon of cardamom powder, along with any optional ingredients like nuts or saffron strands you desire.

Let it simmer on low heat for another 5 minutes, allowing all flavors to meld together. 

Step 4: Add Flavor 

Add cardamom powder and mix well. Again, cover and at low flame, cook for 5 to 7 minutes. Stir more often. 

Note :you can cover the cooker with a plate or lid, don't close it, you only need to cover it. 

[Note– After this stage, we will cover and cook the kheer at low flame for 3 to 4 times or until it becomes thick and stir it more often as well]

After 5 to 7 minutes remove the plate or lid and add thick malai to it again mix it well and then cover and cook for another 5 to 7 minutes.

Again, take off the lid, add sugar and chopped dry fruits in it. Mix it nicely, cover, and cook for another 5 to 8 minutes. 

Now open the lid and check for the perfect thick consistency in the kheer. Also, remember that after cooling down, it will become thicker. So, if the kheer has become thick then simply switch off the flame or repeat this process once more if not. 

This kheer can be served warm or cold, topped with chopped dry fruits and is ready to serve.

This kheer can be served warm or cold, top it with chopped dry fruits, and it’s ready to serve. 

Top tips:

• Use full cream milk for this recipe. 

• While cooking the kheer, always keep stirring with the help of a ladle, to save it from burning. 

• Sugar can also be replaced by brown sugar and condensed milk. 

• Cardamom powder can be replaced by kesar or saffron strands. 

• Do not make the kheer very thick while cooking because the kheer acquires thickness after it is cooked. So, adjust the consistency accordingly. 

•  Kheer is best when cold. 

  
  

Why Choose Better Home Appliances for Pressure Cooker? 

Choosing a Better Home Appliances quality pressure cooker makes cooking faster, safer, and easier.  

With advanced safety features, better heat control, and durable materials, a good pressure cooker can last for years without frequent repairs or replacements.  

It saves energy, which can lower your utility bills, and often comes with multiple cooking options like steaming and slow cooking, making it versatile for any recipe.  

High-quality cookers are simple to clean and maintain, so you can spend less time scrubbing and more time enjoying your meals.

Conclusion 

Kheer is not just a dessert; it's an experience filled with rich flavors and cultural significance.  

Making it in a pressure cooker saves time without compromising taste, making it perfect for busy days or special occasions.  

So why wait?  

Gather your ingredients and try making kheer today! You won’t regret it.

FAQs 

What is the name of Kheer in the English language?  

Kheer is known as sweet rice pudding in the English language and in the south of India, it is known as payasam. 

How to thicken milk for doing Kheer?  

Kheer is a slow-cooked dish where low flame milk is cooked with dry fruits, rice, malai, and sugar till it thickens. A thickening agent like corn flour or cornstarch should not be used in the process as it naturally thickens during cooking. 

What variety of rice do you think is best for Kheer?  

I have used basmati Mogra rice for kheer, and mostly basmati rice is used for making kheer. 

What is the difference between Phirni and Rice Kheer?  

Phirni is smooth and thick in consistency too, as it is made with ground rice, while kheer is grainy and thick since it is prepared with whole rice grain. 

How many days does Kheer survive in the refrigerator? 

In summer it survives for 1 to 2 days and in winter it survives for 2 to 3 days. 

Can we reheat Kheer?  

Yes, you can reheat it and if the kheer becomes too thick then add a little milk and reheat it. You will get perfect consistency.