Kheer Aise Kabhi Nahi Banayi Hogi! Try This Secret Caramel Kheer | Rice Pudding | Kunal Kapur

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Step-by-Step Cooking Instructions

1. 1
   Wash the rice thoroughly and drain the water. If using ghee, lightly toast the rice in a heavy-bottomed pan for a minute to enhance the aroma.
2. 2
   Add the milk to the rice and bring to a gentle boil, then reduce the heat to a simmer, stirring occasionally to ensure the rice cooks evenly and the milk thickens to a creamy consistency.
3. 3
   In a separate small pan, heat the sugar over medium-low heat without stirring initially. Once it begins to melt, gently swirl the pan until it turns a deep golden amber color.
4. 4
   Carefully pour the caramelized sugar into the simmering milk and rice mixture. Be cautious as the mixture may bubble up.
5. 5
   Continue to cook on low heat, stirring constantly, until the caramel is fully incorporated and the kheer reaches a rich, thick, Rabdi-like consistency.
6. 6
   Fold in the chopped mixed nuts and serve warm or chilled as per your preference.

Recipe FAQs & Expert Advice