Supply this vegan kheer to your company at Diwali and watch them gorge on it with out the faintest notion that it is dairy-free. This Indian rice pudding is healthier than the model with milk: it is easy and creamy with the fragrant flavors of cardamom and saffron woven via. The recipe is nut-free, though you should utilize nuts as a garnish. It is usually soy-free and gluten-free.
This vegan kheer was the primary Indian dessert I veganized and shared with you all the way in which again in 2008, and it is at all times been successful with everybody who’s made it. It is one of many Indian sweets I make most actually because it is really easy and wishes just some components. Anybody, beginner or skilled, could make it efficiently.
It is usually completely scrumptious, assured to be beloved by anybody you share it with.
I’ve up to date my recipe to make this kheer much more luscious, with components that almost definitely are already in your pantry. Again then I used almond milk as an alternative of milk. However with so many extra dairy free milk choices now obtainable I’ve switched to the creamier oat milk, which additionally retains this recipe nut-free for these of you who do not or cannot eat nuts.
I hope you’ll do this scrumptious vegan kheer and should you do make sure you come again and let me know.
A contented Diwali to all my readers. Might your life be full of all issues shiny and great within the yr to return.
What’s a kheer?
A kheer is a candy dessert pudding cooked throughout India, the place it is identified by completely different names, together with payasam, payesh, kheerni and phirni. Variations of it are made by decreasing milk with sugar or jaggery and grains, together with rice, wheat and millets, lentils like chana dal, or rice vermicelli noodles.
Kheer is commonly flavored with cardamom, rose water or kewra water, and it is garnished with golden raisins, nuts and saffron.
A kheer made just by decreasing milk with out some other grains or legumes added to is known as a rabri or basundi. Phirni is a kheer made with damaged rice and set in earthen ramekins. The porosity of the ramekins causes the phirni to thicken additional and set.
Why you’ll love this vegan kheer
- It’s dairy-free however scrumptious and as genuine as may be. You would be exhausting pressed to inform the distinction between this dairy free rice kheer and one made with milk, and that is due to the various layers of taste we’ll construct with just some components.
- It’s simple sufficient for anybody to make it. Indian sweets like gulab jamun and barfi are scrumptious. However should you’re in search of a very easy dessert that additionally tastes superb, you’ll be able to’t beat this vegan kheer. All you actually need to do is stir the milk because it reduces.
- It’s somewhat wholesome. This recipe has sugar, positive, however it additionally has rice and non-dairy milk. A kheer shouldn’t be well being meals, however in case you are in search of a candy indulgence you can do a lot worse. In case you are sugar-free you can also make this recipe with stevia or erythritol.
- It’s everybody pleasant. This recipe is nut-free, soy-free and gluten-free and it is vegan, in fact. Children love kheer, so this can be a nice, healthy-ish snack to supply them any time of the yr.
Often requested questions
Kheer has a easy, candy, well-rounded taste with layers of taste from sometimes Indian dessert components, like cardamom and saffron, which add each heat and aroma.
Kheer in India is a collective time period for milk-based puddings. A rice kheer, particularly, is just like a western model rice pudding, however it’s often runnier. Whereas a typical rice pudding can be flavored with cinnamon, an Indian kheer is flavored with cardamom and, typically, saffron.
I like to make kheer with basmati rice, as a result of the delectable aroma of the basmati rice provides to the deliciousness. Whereas basmati has starch, like all types of rice, additionally it is not too starchy, which is ideal for kheer. The starch is sufficient to thicken the pudding with out making it too thick the subsequent day since you need the kheer to be barely runny.
You should utilize any sweetener on this recipe, together with stevia or erythritol. You can too use pure sweeteners, together with date syrup and maple syrup. The syrups would darken the kheer however it will nonetheless be scrumptious.
Coconut milk marries properly with Indian sweets, so you can also make this recipe with coconut milk. Do not use full-fat milk, nonetheless, which is able to separate. Use the sort you purchase in a carton.
Knowledgeable ideas
- Cook dinner the kheer over low to medium low warmth. It could be tempting to blast the warmth up so the milk reduces quick, however it will consequence within the rice not cooking correctly and consequently the kheer will not thicken and have the best consistency or taste.
- Select a creamy milk for finest outcomes. Oat milk, soy milk and cashew milk are all good decisions.
- Add vegan condensed milk or vegan whipping cream for a richer consistency. Substitute one cup of the milk with vegan condensed milk or 1 cup of vegan whipping cream so as to add extra richness and depth to the kheer. When you use condensed milk, which is already sweetened, you’ll need to scale back the quantity of sugar within the recipe. Add ¼ cup much less sugar, style, and add extra provided that wanted.
- Stir ceaselessly. This isn’t a mission you wish to stroll away from. It’ll take about 45 minutes for the rice to cook dinner totally and the milk to scale back to the best consistency. You may multitask within the kitchen throughout this time however make sure you stir the kheer each couple of minutes to ensure every little thing is cooking evenly. Typically a pores and skin will kind on prime of the milk. Simply stir it again in.
- Flip the warmth off simply earlier than the kheer reaches your required consistency. Kheer will proceed to thicken for a bit because it cools, so flip it off just a bit bit earlier than it reaches the thickness you want.
Troubleshooting ideas
- Milk separated whereas decreasing. Do not cut back the milk over a excessive flame. At all times keep the warmth at low to medium-low, relying on the heating energy of the burner you might be utilizing, and be sure you stir the milk ceaselessly. Home made milk can even separate extra simply when heated. I take advantage of retailer purchased oat milk and typically soy milk for the kheer and it really works completely.
- Rice was not cooked. At all times soak the rice for an hour earlier than you start making the kheer (discard the water earlier than you add the rice to the pot). The rice will take about quarter-hour to cook dinner within the milk over medium low warmth and it’ll proceed to melt and break down and launch its starches as you proceed to scale back the milk. This may result in a creamy kheer. If the rice remained raw, it was in all probability both since you did not soak it first, otherwise you did not give the rice sufficient time to cook dinner with the milk. Simply proceed to cook dinner the kheer over low warmth till the rice is cooked.
- Kheer is just too skinny: If the kheer is just too runny to your liking, merely proceed to scale back it for longer till it reaches the best consistency.
- Kheer is just too thick: If the kheer finally ends up being too thick, or has thickened rather a lot upon standing, simply add a bit milk to it to skinny it out and heat via. Test and add extra sugar if wanted.
- Kheer thickened upon standing. The kheer might thicken additional after standing for a number of hours or after being refrigerated. If that occurs, simply add a bit extra milk to skinny it out.
Elements and substitutes
- Oat milk. Any thick, creamy non dairy milk will do. Cashew milk and soy milk are good decisions.
- Basmati rice. That is palms down the perfect rice for kheer, each as a result of it is fragrant and in addition as a result of it is starchy however not too starchy, which provides you higher management over how thick or skinny you need the pudding to be.
- Sugar. I used cane sugar this time. Any sugar of your alternative is okay, or you should utilize a sweetener like stevia or erythritol for a sugar-free model. You can too use pure sweeteners like date syrup, maple syrup or agave nectar however take into account they’ll darken the colour of the kheer.
- Floor cardamom. I typically get this query so I will make clear that it’s best to at all times, at all times use the delicately flavored and fragrant small inexperienced cardamom pods for Indian desserts, by no means brown or black cardamom. The bigger brown cardamom has a pungent, sharp aroma that works higher in savory Indian dishes.
- Golden raisins and nuts. I often add sliced almonds or cashews to kheer, however walnuts and pistachios are additionally great additions. You may skip the nuts in case you are nut-free, and use pumpkin or watermelon seeds.
- Saffron. You may take into account this an optionally available ingredient, however when you have it, use it right here. It provides a beautiful, heat aroma to the kheer and builds upon the various layers of taste right here.
- Pure vanilla extract. When you’ve made my kheer or different Indian dessert recipes earlier than, you recognize I at all times ask you so as to add a bit little bit of pure vanilla extract to them. The vanilla helps spherical out the flavour of the non dairy milk properly, bringing it nearer to the candy notes in cow milk, and including to the genuine taste.
make vegan kheer
- Soak the rice: Place the rice in a bowl and pour in sufficient water to cowl by two to a few inches. Soak for half-hour to an hour, then pressure however do not wash the rice further– you do not wish to lose all the great starch in there that may assist thicken the pudding.
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Soak rice in water for half-hour to an hour.
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Rice ought to have absorbed some water after soaking.
- Warmth the milk and rice. Place the milk in a big saucepan or Dutch oven. Add the drained, soaked rice and cook dinner over low to medium-low warmth for about 15-20 minutes or till the rice grains are actually delicate. Stir ceaselessly, at the least each couple of minutes. Do not cowl the pot.
- Add the sugar and stir it in. Proceed cooking and stirring for one more quarter-hour. The milk ought to have thickened fairly a bit by this time as a result of discount and because the starch from the rice is launched into it.
- Stir within the cardamom, raisins and nuts, if utilizing. Proceed to cook dinner and stir till the milk has thickened additional and the rice grains have swollen fairly a bit and are seen on the highest. Right now stir within the saffron, if utilizing. Let the kheer cook dinner one other 5 minutes.
- Stir within the pure vanilla extract. Instantly flip off the warmth, stir, cowl and let the kheer stand till it is at room temperature. The saffron will proceed to launch its lovely, golden shade into the kheer.
- Serve chilled or at room temperature. Kheer is often served at room temperature, though I like it chilled.
Storage directions
- Refrigerate: This non dairy kheer may be refrigerated as much as 5 days.
- Freeze: You may freeze the kheer in a freezer protected container for as much as three months.
- Reheat: Thaw frozen kheer in a single day in fridge and reheat on the stovetop over medium-low warmth. If the kheer has thickened fairly a bit add a bit extra milk and sugar if wanted.
Extra Indian vegan desserts
Vega Kheer (Indian Rice Pudding)
This vegan kheer (Indian rice pudding) is dairy-free however extra scrumptious. It is easy and creamy with the fragrant flavors of cardamom and saffron woven via. The recipe is nut-free, though you should utilize nuts as a garnish. It is usually soy-free and gluten-free.
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Evaluation Recipe
Servings: 8 servings
Energy: 213kcal
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Directions
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Soak the rice: Place the rice in a bowl and pour in sufficient water to cowl by two to a few inches. Soak for an hour, then pressure however do not wash the rice further– you do not wish to lose all the great starch in there that may assist thicken the pudding.
-
Warmth the milk and rice. Place the milk in a big saucepan or Dutch oven. Add the drained, soaked rice and cook dinner over low to medium-low warmth for about 15-20 minutes or till the rice grains are actually delicate. Stir ceaselessly, at the least each couple of minutes. Do not cowl the pot.
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Add the sugar and stir it in. Proceed cooking and stirring for one more quarter-hour. The milk ought to have thickened fairly a bit by this time as a result of discount and because the starch from the rice is launched into it.
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Stir within the cardamom, raisins and nuts. Proceed to cook dinner and stir till the milk has thickened additional and the rice grains have swollen fairly a bit and are seen on the highest. Right now stir within the saffron, if utilizing. Let the kheer cook dinner one other 5 minutes.
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Stir within the pure vanilla extract. Instantly flip off the warmth, stir, cowl and let the kheer stand till it is at room temperature. The saffron will proceed to launch its shade into the kheer.
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Serve chilled or at room temperature. Kheer is often served at room temperature, though I like it chilled.
Recipe notes
- Cook dinner the kheer over low to medium low warmth. It could be tempting to blast the warmth up so the milk reduces quick, however it will consequence within the rice not cooking correctly and consequently the kheer will not thicken and have the best consistency or taste.
- Select a creamy milk for finest outcomes. Oat milk, soy milk and cashew milk are all good decisions.
- Add vegan condensed milk or vegan whipping cream for a richer consistency. Substitute one cup of the milk with vegan condensed milk or 1 cup of vegan whipping cream so as to add extra richness and depth to the kheer. When you use condensed milk, which is already sweetened, you’ll need to scale back the quantity of sugar within the recipe. Add ¼ cup much less sugar, style, and add extra provided that wanted.
- Stir ceaselessly. This isn’t a mission you wish to stroll away from. It’ll take about 45 minutes for the rice to cook dinner totally and the milk to scale back to the best consistency. You may multitask within the kitchen throughout this time however make sure you stir the kheer each couple of minutes to ensure every little thing is cooking evenly. Typically a pores and skin will kind on prime of the milk. Simply stir it again in.
- Flip the warmth off simply earlier than the kheer reaches your required consistency. Kheer will proceed to thicken for a bit because it cools, so flip it off just a bit bit earlier than it reaches the thickness you want.
Troubleshooting ideas
- Milk separated whereas decreasing. Do not cut back the milk over a excessive flame. At all times keep the warmth at low to medium-low, relying on the heating energy of the burner you might be utilizing, and be sure you stir the milk ceaselessly. Home made milk can even separate extra simply when heated. I take advantage of retailer purchased oat milk and typically soy milk for the kheer and it really works completely.
- Rice was not cooked. At all times soak the rice for an hour earlier than you start making the kheer (discard the water earlier than you add the rice to the pot). The rice will take about quarter-hour to cook dinner within the milk over medium low warmth and it’ll proceed to melt and break down and launch its starches as you proceed to scale back the milk. This may result in a creamy kheer. If the rice remained raw, it was in all probability both since you did not soak it first, otherwise you did not give the rice sufficient time to cook dinner with the milk. Simply proceed to cook dinner the kheer over low warmth till the rice is cooked.
- Kheer is just too skinny: If the kheer is just too runny to your liking, merely proceed to scale back it for longer till it reaches the best consistency.
- Kheer is just too thick: If the kheer finally ends up being too thick, or has thickened rather a lot upon standing, simply add a bit milk to it to skinny it out and heat via. Test and add extra sugar if wanted.
- Kheer thickened upon standing. The kheer might thicken additional after standing for a number of hours or after being refrigerated. If that occurs, simply add a bit extra milk to skinny it out.
Diet
Energy: 213kcal | Carbohydrates: 43g | Protein: 4g | Fats: 3g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Sodium: 87mg | Potassium: 153mg | Fiber: 2g | Sugar: 27g | Vitamin A: 369IU | Vitamin C: 0.2mg | Calcium: 270mg | Iron: 2mg
Love vegan almond kheer? Try extra Indian vegan recipes on Holy Cow Vegan.
