Thank you so much for liking the recipe for Sauteed Mushrooms. I am on cloud nine because I got such positive feedback for that simple yet delightful recipe.
Today I am sharing a dessert/sweet recipe.
My family loves desserts, all of them, but we are kind of partial to cakes and Indian sweets.
Our meal is kinda incomplete with out a sweet at the end of the meal – if there is nothing else (that can be called a dessert), at least a candy or a mint would do the trick. Sometimes, I try to pass a fruit off as a dessert which will be met with resistance and after a little bit of coaxing, the fruit will reluctantly be considered a “dessert” 🙂 .
Indian sweets/desserts are to die for, especially if you grew up eating them 😀 . One of the most common and easy sweets that is made in every Indian home is the Doodhpaak or Rice Kheer. In Konkani, Kheer is called Doodhpaak and in Malayalam, this delicious sweet is called Paal Paayasam. Both words mean the same thing – Doodh” is Milk and so is “Paal”. This should give you an idea about one of the main ingredients of the dish – and yes, you guessed it – it is milk.
Doodhpaak (Kheer) is a pudding made by simmering rice in milk and sweetened with sugar. Adding saffron to this rich, creamy and delicious sweet gives it a yellow hue which is pleasing to the eye. Garnish it with chopped nuts of your choice and you have your simple, but exquisite sweet treat.
Kheer sounds incomplete without the addition of the cardamom flavor. Cardamom pods are husked & powdered and mixed with cooked Kheer to impart a beautiful aroma to Doodhpaak (Kheer).
I have a special memory associated with Doodhpaak. At my (maternal) ancestral temple, Doodhpaak is served as a sweet at the end of the feast during Navratri. We would have fasted for hours before partaking this temple feast. After the fasting, the temple feast tastes so delicious and the Doodhpaak served at the end would taste divine.
When making this Kheer for festivals or for Nivedyam, the tradition has it that it should not be tasted before offering it to the god. When my grandmother/aunts make it, although they eyeball the measurements, it has never failed them; and the Doodhpaak always tastes perfect. My aunt says, whatever you make with sincerity and devotion, that offering or Nivedyam always turns out perfect. True that! It has been quite a few years since I attended the Navratri pooja at the ancestral temple, but the memory of that Doodhpaak’s taste is still fresh.
I have always struggled with making delicious Doodhpaak. I followed a couple of recipes – one from my aunt and one from my mom-in-law. But there was something that I was not doing right – I was never able to recreate their magic in the sweet when I made it at home. I had mostly given up on the idea that I can make Doodhpaak tasty. Well, that was the case, till…
I came upon this technique (to make Doodhpaak using pressure cooker) shared by Mrs. Nutan Kini, in a food group on Facebook. I had a sudden brain wave to combine all 3 recipes and voila… It worked. I have made this Kheer many a times at home and every time I followed this recipe, it has not failed me. You could make this with whole milk instead of 2% milk as suggested in the recipe. Using whole milk will give it a creamier (than when using 2% milk) texture, but I prefer to use 2% milk, just to avoid unnecessary calories 🙂 .
So, if you are struggling with perfecting the Kheer recipe, do give this method a try and I hope you get it perfect every time. Enjoy it hot, warm or chilled, garnished with nuts.
Doodhpaak (Kheer) - traditional, aromatic Indian pudding made by simmering rice in milk & sweetened with sugar. Tastes ab-so-lute-ly divine.
5 minPrep Time
60 minCook Time
1 hr, 5 Total Time
- 1 liter 2% Milk
- 1/2 cup Raw Rice (I used Basmati Rice)
- 3/4 - 1 cup Sugar (adjust to suit your taste)
- 2 - 3 Cardamom Pods; husked, and seeds powdered
- 1 generous pinch Saffron; soaked in 1 tablespoon warm milk
- Chopped Pistachios
- Pressure Cooker
- Pressure Cooker lid fitted with rubber gasket
- Plate/Trivet that comes with the pressure cooker
- 2 - 3 Stainless steel teaspoons
- Saucepan without handle
- Tight fitting lid for the sauce pan.
- Measuring cups
- Boil Milk in heavy bottomed sauce pan. Remove from heat.
- Wash the rice and add it to the boiled milk. Along with the rice, put 2-3 stainless steel spoons into the sauce pan. This is crucial to prevent milk from boiling over when we pressure cook.
- Add about 1.25 cups water to your pressure cooker and place it on the stove on medium high heat. Place the sauce pan with the milk and rice inside the pressure cooker. Close the sauce pan with a fitting lid. Now, close the pressure cooker and continue heating.
- Once you see a steady stream of steam escaping from the pressure cooker, reduce the heat to low. And let it cook for another 45-50 minutes.
- Turn off the heat. Let it rest for 10 minutes before opening the pressure cooker lid. Carefully remove the lid from the sauce pan and remove the vessel from the pressure cooker.
- At this point, fish out the spoons that you put in the sauce pan.
- Place the sauce pan back on the stove over medium heat. Add sugar and mix well. Once it comes to a boil, add the cardamom powder and saffron soaked milk. Give it a quick stir.
- Serve hot or cold, garnished with chopped pistachios.
1. Adding the stainless steel spoons into the sauce pan with milk is crucial to prevent milk from spilling over when pressure cooked.
2. You can place the plate/trivet that comes with cooker at the bottom of the cooker to stabilize the vessel with the milk.
3. Please note that you DO NOT place the weight while pressure cooking.
4. Make sure the pressure cooker lid is fitted with the rubber gasket.
5. If the Kheer is thick for you, add additional boiled milk to adjust the consistency.