Saffron Rice Kheer in Earthen Pot Hindi with English Subtitles

#KheerInMittiKiHandi #RiceKheer #EarthenPotCooking #KesariKheer #Kheer #RicePudding #Payasam #FestivalSpecial #RiceMilkPudding #Dessert #SweetDishes How to make saffron kheer? Kesari rice kheer? Saffron rice kheer? How to make rice kheer? How to make kheer in an earthen pot? How to cook food in an earthen pot? How to make kheer? Kheer recipe in Hindi, Kheer recipe in Hindi, Kheer recipe in English, How to make kheer in an earthen pot? How to make rice kheer? How to cook rice kheer? How to cook rice kheer in an earthen pot? How to make rice kheer in a clay pot? How to cook rice and milk pudding? How to make rice and milk pudding in an earthen pot? How to cook in earthen pots? How to cook in clay pots? How to make a festival special dessert? How to make dessert on Indian festivals? Kheer is a popular sweet dish served on any auspicious or auspicious occasion in India. It is known as kheer in North India and payasam in South India. It is prepared in many different aromas and flavors using various ingredients, but milk remains an essential and key ingredient in this sweet dish. Today, we are cooking rice pudding in an earthen pot; you can also call it rice and milk pudding or payasam. Kheer is usually cooked in a metal vessel, but we are using an earthen pot to make it. The earthen pot will add the subtle and fragrant aroma of clay to this delicious kheer, making it unique. Next time, try cooking and serving this sweet Indian dish in an earthen pot for any auspicious or auspicious occasion. Everyone will definitely like this. Recipe: Serves: 8 Ingredients: • 1/4 cup rice (Basmati or any other variety of choice), washed and soaked in water for 1/2 hour (1/4 cup rice, washed and soaked in water for 30 minutes), • 1 liter full cream milk (100%), • 1/2 cup or to taste white sugar (1/2 cup or to taste), • Pinch of saffron (kesar), • 3/4th or 1 tsp ground green cardamom powder (3/4 or 1 tsp ground cardamom), • Slivered and chopped almonds to liking (peeled and chopped almonds) • Coarsely broken or chopped cashew nuts to liking (coarsely broken or chopped cashews), • Peeled melon seeds (khambooje ki nigi), • Cudappah nuts to liking (Chironji), • Little water. Method: 1. Pour little water into bottom of haandi, now pour 1 liter full cream milk into it and switch the stove on to medium heat. Warm it while stirring and scraping the bottom of haandi lightly with a wooden spoon or spatula frequently so as to prevent milk from sticking to bottom. 2. Take out about 2 tbsp. warm milk into a bowl, add few saffron strings into warm milk in bowl and keep it aside for dissolving saffron into milk. 3. Bring the milk to just a boil and reduce heat to medium-low, simmer milk at medium-low heat until volume of milk reduces to almost half. 4. Drain soaked rice from water and add into simmering milk in pot; simmer further for 15 to 20 minutes while stirring and scraping frequently in between simmering. Let milk and rice simmer on medium-low heat until rice is well cooked and almost smashed into milk. Rice and milk mixture becomes thick by this time. 5. Add about 1/2 cup or to taste sugar into simmering kheer, stir to mix and cook further until sugar is well dissolved. 6. Add 3/4th or 1 tsp ground green cardamom powder, slivered and chopped almonds, coarsely broken cashew nuts, chirounji and meengi i.e. Cudappah nuts and peeled melon seeds. Finally pour saffron milk. Stir to mix all well and continue to simmer for another couple of minutes while scraping bottom and sides of haandi then remove from heat. 7. Delicious chawal ki kheer is ready, transfer into serving bowls and serve immediately if like to eat warm or, refrigerate covered to chill if like to serve and eat chilled, enjoy.