Rice Flour Pudding (Kheer)
A velvety, custard-like dessert crafted from fine rice flour and rich milk, infused with the warming aromatics of cardamom and nutmeg. This traditional Parsi-Gujarati pudding features a smooth, thick consistency similar to a phirni, elevated by the addition of ghee-fried almonds and plump raisins. Finished with a delicate hint of rose water, it offers a sophisticated balance of textures and sweet, floral flavors perfect for ending a meal.
Ingredients
- 1 cup Rice flour (fine) (Quantity estimated based on liquid ratio (originally listed with unclear weight). Use fine rice flour.)
- 1 cup Sugar (Quantity estimated based on standard sweetness ratios.)
- 4 cups Whole milk (Originally '2 Sher' (approx 1 liter).)
- 1 1/2 cups Water (cold) (Originally '3/4 Sher' (approx 375ml).)
- 2 tablespoons Almonds (Originally '2 Tolas'. Blanched and peeled.)
- 2 tablespoons Raisins (Originally '2 Tolas'.)
- 1 tablespoon Ghee (For frying nuts. Quantity estimated.)
- 1 teaspoon Rose water (Originally '1 small spoon'.)
- 1/2 teaspoon Cardamom powder (Quantity estimated.)
- 1/4 teaspoon Nutmeg powder (Quantity estimated.)
More recipes using Rice flour
Rice Flour Cream
A silky, molded dessert pudding crafted from fine rice flour and fresh milk, enriched with egg yolks for a luxurious texture. This traditional Parsi delicacy is lightly sweetened, infused with aromatic rose water, and set until firm for an elegant presentation. Best served chilled with a side of fruit jelly, jam, or custard for a delightful contrast of flavors.
Khandvai (Sweet Rice Flour Fudge)
This traditional Parsi confection transforms simple rice flour into a dense, aromatic fudge infused with the floral scent of rose water and warm spices. The dessert features a golden, toasted base cooked in rich milk and ghee, creating a satisfyingly chewy texture that is studded with crunchy almonds and pistachios. Perfectly sweetened and cut into elegant diamond shapes, it makes for a sophisticated treat to serve alongside tea or at festive gatherings.
Rice Flour Dumplings
These traditional Parsi-style rice flour dumplings offer a unique, comforting texture similar to a sweet gnocchi or dense pudding. The dough is created by cooking rice flour in milk with rich butter and sugar, then enriched with eggs to create a soft, pillowy consistency. Once poached, these delicate dumplings serve as a satisfying tea-time snack or a light, milky dessert that highlights the subtle sweetness of the rice.
Simple Rice Flour Fudge (Aoud Sadharan)
A rich and aromatic traditional sweet made by slow-cooking rice flour in fresh coconut milk and ghee until it reaches a glossy, halwa-like consistency. This "Aoud" features the delicate flavor of rose water and is finished with a generous dusting of fresh nutmeg and optional almonds for texture. The result is a soft, translucent fudge that is cut into diamonds, offering a comforting and elegant treat suitable for celebrations.
Instructions
- 1Peel the almonds and cut them into halves or slivers. Wash the raisins. Heat the ghee in a small pan and fry the almonds and raisins separately until the almonds are golden and raisins are plump. Set aside.
- 2In a heavy-bottomed pot, place the rice flour. Gradually add the cold water while stirring continuously to ensure the flour dissolves completely without forming any lumps.
- 3Place the pot on low heat. Stir constantly until the flour mixture thickens. Once thick, add the milk and sugar. Continue to cook on low heat, stirring constantly to prevent sticking, until the mixture thickens again into a creamy pudding consistency.
- 4Remove the pudding from the heat. Stir in the cardamom powder, nutmeg powder, and rose water. Pour the hot pudding into serving cups and garnish with the fried almonds and raisins.
You Might Also Like
Rice Kheer
A luxurious and creamy traditional Indian rice pudding that transforms simple broken rice into a decadent dessert through slow simmering. Infused with the delicate floral notes of rose water and the warmth of cardamom and nutmeg, this traditional dish offers a comforting sweetness in every spoonful. The velvety texture is perfectly complemented by a garnish of golden, ghee-fried almonds and plump raisins.
Rice Flour Cream
A silky, molded dessert pudding crafted from fine rice flour and fresh milk, enriched with egg yolks for a luxurious texture. This traditional Parsi delicacy is lightly sweetened, infused with aromatic rose water, and set until firm for an elegant presentation. Best served chilled with a side of fruit jelly, jam, or custard for a delightful contrast of flavors.
Rice Flour Custard
This rich and creamy Rice Flour Custard is a delicate dessert that combines the silky texture of egg yolks with the subtle thickening power of rice flour. Infused with aromatic cinnamon and rose water, it offers a sophisticated flavor profile reminiscent of traditional Parsi or Indian sweets. The dish is finished with a garnish of sliced almonds, adding a delightful crunch to every spoonful of this comforting treat.
Semolina Kheer (Rava Kheer)
This traditional Gujarati dessert transforms simple semolina into a rich, aromatic pudding infused with the floral scent of rose water and warming spices. Fine wheat rava is slow-cooked in water until tender, then simmered with milk and sugar to create a creamy, comforting texture that melts in the mouth. Finished with a garnish of ghee-fried almonds and raisins, it offers a delightful crunch against the smooth sweetness of the kheer.