Rice Kheer Recipe | Healthy Indian Street Food 2025|

INTRODUCTION

Indian festivals are incomplete without a bowl of deliciously creamy and aromatic Kheer. Whether it’s Sawan, Rakshabandhan, Janmashtami, or Ganesh Chaturthi, Kheer is a must-have sweet dish in every household. But there’s something magical about the Bhandara-style kheer served during religious gatherings and community feasts. It’s thick, rubbery, creamy, and bursting with flavor – a taste that lingers on your taste buds long after the bowl is empty. This is an indian dish that everyone likes to eat 

Many people believe that such kheer can’t be made at home. But today, we’re here to bust that myth!

In this recipe, you’ll learn how to make Bhandara-style creamy and rubbery kheer without using milkmaid, condensed milk, corn starch, arrowroot, or even milk powder. All you need are basic ingredients found in every Indian kitchen. This we can make in simple steps in home with simple steps

This is a no-fail recipe that guarantees perfect texture, divine flavor, and maximum compliments from your guests. So let’s get started!

Rice Kheer Recipe 

• No Milk Powder. This is also important for the kheer
• No Corn Starch or Arrowroot
• Uses regular milk and rice. You can use any type of rice 
• Extra creamy, rubbery texture
• Perfect for all festivals and feasts
• Lasts up to 3-4 days in the fridge
• Tastes just like Bhandara or wedding feast kheer

Ingredients

Here are the ingredients you need to prepare this delicious Sawan special kheer:

For the Kheer Base:

• 1 litre milk (regular toned or full-cream milk), or you can add more also 
• ½ cup rice (Sona Masoori, Mussoorie, or broken rice – avoid Basmati)
• 2–3 tbsp water (to prevent milk from sticking)
• 5 tbsp sugar (adjust to taste). This will increase the test while eating 

For Dry Fruits (Optional but Recommended):

• 4 tbsp almonds (slivered), this will increase the taste of the kheer 
• 4 tbsp cashews (chopped)
• 2 tbsp chironji (if available)
• 2 tbsp dry coconut (thinly sliced)
• 2 tbsp raisins
• 1 tbsp desi ghee, as you need you can add it 
• 2 tbsp pistachios (chopped – for garnish)

For Flavoring:

• A few saffron strands
• ¼ tsp cardamom powder (elaichi)

Preparation Steps

Step 1: Soak the Rice

1. Take ½ cup regular rice (not basmati) or any other rice 
2. Wash it thoroughly 2–3 times to remove dust and starch.
3. Soak the rice in water for 20–25 minutes. This helps the grains puff up and reduces cooking time.
4. After soaking, check the softness by pressing a grain between fingers—it should break easily.
5. Drain all water and keep the rice aside. This is also an important step of the kheer

Tip: If you’re fasting, you can use Samak rice (barnyard millet). Just follow the same method.

Step 2: Boil the Milk

1. In a heavy-bottomed pan, add 2–3 tablespoons of water to prevent the milk from sticking.
2. Pour 1 litre of milk and turn the flame to high and boil it properly
3. Stir occasionally with a ladle to prevent it from boiling over or sticking.
4. Bring the milk to two full boils.
5. Shift to another stove on medium-low flame and keep stirring to prevent sticking.
6. Scrape off the cream (malai) from the sides and mix it back into the milk.

Why this step matters: Mixing the cream continuously makes the milk thicker and creates that signature rabri-like texture.

Step 3: Roast the Dry Fruits

1. In a small pan, heat 1 tablespoon desi ghee or you can add more also.
2. Add almonds, cashews, chironji, dry coconut and roast on medium flame until golden.
3. Add raisins last, as they cook quickly and can turn black if overdone.
4. Remove from flame and keep aside. Save a small portion for garnish later.

Tip: Frying dry fruits in ghee enhances flavor and aroma significantly and to get good test 

Step 4: Fry the Rice

1. In the remaining ghee used for dry fruits, add the soaked and drained rice.
2. Lightly fry it on low flame for 2–3 minutes until a mild fragrance comes.
3. Do not brown the rice.
4. This step adds aroma and helps rice cook faster in milk.
5. Remove 2 tablespoons of this ghee-fried rice and set aside for a special paste.

Step 5: Prepare the Instant Condensed Milk Paste

1. Take the reserved 2 tbsp of fried rice in a grinder jar. This is also important for the kheer
2. Add 5 tbsp sugar (or as per taste).for getting better sweetness for the kheer
3. Add ½ cup room-temperature milk. This is also an important step in the recipe 
4. Grind everything into a smooth paste. Add it to the kheer 

Why this step is genius:
This instant paste works as a homemade condensed milk substitute.
No need for store-bought Milkmaid, no thickening agents – and you get perfect texture.

Step 6: Combine Rice with Milk

1. Add the remaining ghee-fried rice into the boiling milk. for the good test 
2. Keep flame on low-medium. This is also useful for the kheer
3. Stir occasionally so rice doesn’t settle or stick.
4. Let it cook until rice grains are soft and mixed with milk.
5. As it simmers, the milk will thicken and get creamier.

Step 7: Add Flavors & Final Paste

1. Meanwhile, soak saffron strands in a spoonful of hot milk.
2. Once rice is cooked well, add the ground paste of rice, sugar, and milk into the kheer.
3. Stir continuously to avoid lumps.
4. Add the saffron milk and cardamom powder.
5. The kheer will start thickening rapidly due to the paste.

Result: The kheer achieves a rabri-like rubbery texture in minutes.

Step 8: Add Dry Fruits & Final Cook

1. Add the roasted dry fruits (except the portion kept for garnishing).
2. Mix everything thoroughly.
3. Cook for another 1–2 minutes on low flame.
4. Once it reaches your desired consistency, turn off the gas.

Check texture:
The kheer should coat the back of the spoon.
Rice and milk should be fully integrated—not separate.

Step 9: Garnish and Serve

1. Serve hot, warm, or chilled as per your preference.
2. Garnish with silver vark and remaining dry fruits.

Storage Tips

• Store in an airtight container in the fridge.
• Stays fresh for 3–4 days.
• Reheat gently with a splash of milk if needed.

Pro Tips to Get Perfect Bhandara-Style Kheer

1. Always use regular rice like Sona Masoori or broken rice. Avoid long-grain Basmati.
2. Fry rice in ghee before adding to milk – enhances taste and aroma.
3. Add sugar through the paste, not directly into boiling milk.
4. Mix malai back into milk for extra creaminess.
5. Use grated coconut, chironji, and pistachios for authentic Bhandara taste.
6. Keep stirring occasionally and cook on low-medium flame for best results.
7. Don’t rush—slow cooking develops flavor.

Frequently Asked Questions (FAQs)

Q1. Can I use brown rice or basmati rice for this recipe?

No, it’s best to avoid basmati or brown rice. Use small-grain rice like Sona Masoori or broken rice for the authentic texture.

Q2. Can I make this kheer sugar-free?

Yes! Use stevia powder or sugar-free tablets instead of sugar. Avoid using jaggery, as it may curdle the milk.

Q3. Can I skip the saffron?

Yes, saffron is optional. It adds aroma and color, but the recipe will taste great even without it.

Q4. Is it necessary to fry the rice in ghee?

Absolutely! It’s one of the secret steps that adds depth of flavor and helps rice cook perfectly in milk.

Conclusion

This Sawan Special Bhandara Style Kheer Recipe is a surefire way to win hearts at any festive gathering. With its thick, rubbery texture, rich flavor, and mouth-watering aroma, it tastes just like the kheer you’d find in temples, weddings, or big religious feasts.

And the best part? You don’t need any fancy ingredients like condensed milk, milk powder, or cornflour. Just some love, time, and a few smart tricks!

So, this festive season, ditch the ready-made mixes and give this authentic homemade kheer recipe a try. Your family and guests will ask for second helpings – guaranteed!

GET PROPER RECIPE BY LOOKING THIS

https://youtu.be/pCGZryBVv4A?si=qORknLPrk1ISLmn_

https://youtu.be/l2gwK7p4VRY?si=gjBnvHvjztcqmyu2

https://youtu.be/01hEyAAivbw?si=5is0F6V-MNq0gq-I

https://shivrecipe.com/veg-frankie-recipe-healthy-indian-street/

Veg Frankie Recipe | Healthy Indian Street Food 2025|

About the Author

rohan6644patil@gmail.com

Administrator

Visit Website View All Posts