Kheeranand (Rich Rajasthani Dessert)

Dessert always has a special place in Indian cuisine, especially in north India. In Rajasthan, we serve dessert or sweet with every single meal although in the snack. Even we also prefer to eat something sweet with chai. Today I am sharing a very special Marwari dessert recipe "kheeranand". Just like its name suggests, something like kheer but way different than kheer but richer and creamier in flavour. The cooking method is a bit different than typical rice pudding.

In Indian home, we always celebrate festival, puja and get together with a ton of sweet dessert and sweets. This is one of my favourites and I also learn this classic special rich rice dessert recipe from my baba, who was a fantastic cook. Kheeranand is milk and ghee based rice pudding and a perfect way to finish your meal. The ingredients are usually available in your pantry but adding ghee takes this dessert next level.

This is so aromatic and delicious dessert that you can find in Marwari kitchen on special occasions. This dessert also brings back lots of memories from my home and childhood. Whenever I make and eat it, feels like home. It’s an ancestral dish – something that one can call it as traditional dessert from Rajasthan’s rich heritage and my home.

So ENJOY. Stay healthy, stay humble!

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients

 1 l Full Fat Milk
 ½ cup Basmati rice (washed and soaked for 30 minutes)
 ¼ cup Ghee
 ½ cup Sugar
 15 qts Saffron strands (soaked in water)
 ½ cup Dry fruits chopped (pistachio and almonds)
 ½ tbsp Cardamom powder
 ¼ cup Ghee roasted vermicelli

Instructions

1

Heat milk in a pan.

2

When it comes to a boil, set aside.

3

In a heavy bottom pan add ghee then add rice and roast until rice becomes fragrant or slightly become brown.

4

Then add milk slowly and stir and cook on low flame until kheeranand becomes thicker.

5

Keep stirring in between around 45 mins.

6

Add saffron, cardamom powder.

7

Add sugar and cook for a few mins.

8

Garnish with slivers of almonds and pistachio and ghee roasted vermicelli.

Ingredients

 1 l Full Fat Milk
 ½ cup Basmati rice (washed and soaked for 30 minutes)
 ¼ cup Ghee
 ½ cup Sugar
 15 qts Saffron strands (soaked in water)
 ½ cup Dry fruits chopped (pistachio and almonds)
 ½ tbsp Cardamom powder
 ¼ cup Ghee roasted vermicelli

Directions

1

Heat milk in a pan.

2

When it comes to a boil, set aside.

3

In a heavy bottom pan add ghee then add rice and roast until rice becomes fragrant or slightly become brown.

4

Then add milk slowly and stir and cook on low flame until kheeranand becomes thicker.

5

Keep stirring in between around 45 mins.

6

Add saffron, cardamom powder.

7

Add sugar and cook for a few mins.

8

Garnish with slivers of almonds and pistachio and ghee roasted vermicelli.

Kheeranand (Rich Rajasthani Dessert)
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