Stop Making Kheer the Old Way! Try This Secret Caramel Hack | Rice Pudding 2.0 | Kunal Kapur Recipe

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with a different flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk is often less expensive.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and flavor at a lower cost.

saffron

💰Cheaper: turmeric

Turmeric can add color but lacks saffron's unique flavor.

Take full fat milk and bring it to a boil.

Measure 1/4 cup of Basmati rice, which is about 4.5 to 5 big spoons.

Soak the rice for at least half an hour, then strain it.

Crush the soaked rice slightly with your hands to break it into small grains.

Add the strained rice to the boiling milk and increase the flame to boil again.

Add 1 tsp of ghee to the mixture (optional).

Cover the pot to prevent milk from evaporating quickly and cook the rice slowly until soft.

Once the rice is soft but still floating in milk, increase the flame and cut the Kheer.

Add sugar, cardamom powder, and chopped cashews, almonds, and pistachios to the Kheer and mix well.

Cook the Kheer until it thickens and the sugar dissolves, then remove from heat.

For the caramel hack, take sugar in a pan and caramelize it until it reaches a deep caramel color.

Add the hot caramel to the Kheer and mix well to incorporate the color and flavor.

Cook the Kheer a little more to ensure the caramel dissolves and blends in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens