Rabdi kheer/ Shahi rice kheer is a famous dessert recipe made by simmering rice and milk for a long time. It is a very yummy and delicious recipe mostly prepare on special occasions as it is rich in calories.

What is Shahi or Rabdi kheer

Shahi kheer is a rice pudding made with basmati rice and toned milk. Condensed milk is to add a sweetness that gives the kheer a rich and unique caramelized taste.

Rabdi kheer is similar to rice kheer as the ingredients used in the both are same. But the difference is that it is made by slow cooking of milk and rice for a longer time. That imparts a unique smell and flavour to this dish.

About this recipe

It is a famous dish of North India rich in taste and flavour is loved by all. Rabdi kheer is also known as malaidar rice kheer or shahi kheer.

Making rabdi kheer is a time-consuming process, but you don’t need to stand by it all the time. Put the pan on the lowest flame setting and cook it till it becomes 2/3 in the consistency. Then add soaked rice and cook it till the rice absorb the milk and become soft. Also, it becomes a thick consistency. Stir in between to avoid sticking at the bottom and mix the thick layer that settled on the top.

Why it got its name “rabdi kheer”

This rice pudding is called “rabdi kheer” as it is cooked on a low flame similar to rabdi making. We cook it till the rice becomes soft and reached a thick and creamy consistency.

We can prepare rice kheer in a pressure cooker for a fast preparation but the taste is different. Slow cooking adds a unique flavour to the pudding and tastes amazing. This rabdi kheer tastes delicious when served chilled. You can also eat it warm it depends on your choice.

Other Indian dessert recipe you would like to try

Soft And Spongy Rasmalai Made With Toned Milk

Dry Fruit Tart with Paneer Filling / No-Bake Tart Recipe / Navratri Special

Instant mawa kesar modak | Modaks for ganpati festival

Samak Rice Kheer | Vrat Kheer Made With Samak Rice

Instant Kalakand / How To Make Kalakand With Condensed Milk

Quick and Easy Protein Rich Gond Moong Dal Ladoo

Carrot paneer ladoo | calcium and protein rich sweet recipe

Cooking on the low flame till the milk is thicken gives a rabdi kind of thickness and taste. The addition of condensed milk in place of sugar also enhances the taste and flavour of this rabdi kheer. It also gives a nice pink colour to the kheer. Add some roasted dry fruits to give it a royal look and crunchy taste. Try this mouth-watering dessert recipe and enjoy it with your loved ones!

Ingredients used for making shahi kheer

Rice – I have used basmati rice. Soaking of rice for at least 30 minutes or more helps in fast cooking.

Milk– Low fat toned milk is used in this recipe. But for a richer taste, you can also use full-fat or whole milk. It will increase the fat content as well as the calories.

Condensed milk – gives a nice pink colour and unique flavour to the recipe.

Mixed nuts – For a royal look and crunchy taste, add some roasted nuts to the kheer.

Cardamom powder– Gives it a nice smell and enhances the flavour.

How long we can store rabdi kheer

We can store Rabdi kheer for up to 3-4 days in the refrigerator. It can also be kept frozen for few days. Defrost it in the refrigerator before serving.

Step by step preparation of Indian shahi kheer

1. Wash and soak rice in ½ cup of water for about half an hour.

2. Take a saucepan, add milk and bring to boil. Once boiled, put it on simmer. Stir the milk in between. After 5-10 minutes, when it becomes 2/3 of the original quantity, add soaked rice in it. Cook further for 15-20 minutes till the rice is cooked well becomes thicker in consistency.

3. Stir in between to avoid sticking and the bottom. Add soaked raisins, condensed milk and cardamom powder. Mix and cook further for 5-7 minutes.

4. Meanwhile, in a small pan add ghee and chopped nuts and roast them for 1-2 minutes till they become crisp.

5. Add nuts to the kheer, mix well and switch off the flame. Cover it and leave it aside for 10-15 minutes. It becomes a little thicker once cool down.

6. Transfer to the serving bowl and serve warm or chilled.

Serving suggestions

Serve rabdi kheer as a dessert after a main course meal or on special occasion. It tastes good both warm as well as chilled. It is a perfect dessert for any party, occasion or during festivals. This is the first choice for prasad in many worship and rituals.

You may also like

Eggless Chocolate Lava Cake / Easy Molten Chocolate Cake

Homemade Fresh Paneer / How To Make Low Fat Paneer At Home

Garlic Flavoured Green Beans / Dry French Beans Curry

How To Make Soya Chunks Veg Pulao In a Pressure Cooker

Date Tamarind Chutney Recipe (Without Sugar ) / Meethi Chutney For Snacks

Homemade Spinach Kiwi Ice Cream / Vegan Ice cream Recipe           

Pakode Wali Besan Kadhi / Besan Kadhi Pakoda Recipe

Tips and tricks

1. Cook on the lowest flame that imparts a unique flavour. 
2. Soak rice for few minutes helps in faster cooking.
3. Stirring in between is very important to avoid sticking at the bottom.
4. Mix the malai collect on the surface of the mixture.
5. We can also grind the rice and then add, it helps in fast cooking.
6. If you are in hurry, you can add readymade rabdi or khoa to the normal rice kheer to give that unique taste.

Recipe card

Rabdi kheer/ Shahi rice kheer

Babita Singh

Rabdi kheer/ Shahi rice kheer is a famous dessert recipe made by simmering rice and milk for a long time. It is a very yummy and delicious recipe mostly prepare on special occasions as it is rich in calories.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Indian

Servings 6 Servings

Ingredients

  

• 80 gm rice
• 1.25 litre toned milk
• ¼ cup condensed milk
• 2 tbsp chopped nuts
• 2 tbsp kishmish
• ½ tsp cardamom powder
• 1 tsp ghee

Instructions

 

• Wash and soak rice in ½ cup of water for about half an hour.
• Take a saucepan, add milk and bring to boil. Once boiled, put it on simmer. Stir the milk in between. After 5-10 minutes, when it becomes 2/3 of the original quantity, add soaked rice in it. Cook further for 15-20 minutes till the rice is cooked well becomes thicker in consistency. Stir in between to avoid sticking and the bottom.
• Add soaked raisins, condensed milk and cardamom powder. Mix and cook further for 5-7 minutes.
• Meanwhile, in a small pan add ghee and chopped nuts and roast them for 1-2 minutes till they become crisp.
• Add nuts to the kheer, mix well and switch off the flame. Cover it and leave it aside for 10-15 minutes. It becomes a little thicker once cool down.
• Transfer to the serving bowl and serve warm or chilled.

Video

Notes

1. Cook on the lowest flame that imparts a unique flavour.

2. Soak rice for few minutes helps in faster cooking.

3. Stirring in between is very important to avoid sticking at the bottom.

4. Mix the malai collect on the surface of the mixture.

5. We can also grind the rice and then add, it helps in fast cooking.

6. If you are in hurry, you can add readymade rabdi or khoa to the normal rice kheer to give that unique taste.

Keyword dessertrecipe, festival time recipes, gluten free recipe, indian rice pudding, Indian shahi kheer, Malai kheer, malaidar kheer, rabdi kheer, samak rice kheer

My latest video