Kheer recipes are crazy popular in the Indian subcontinent region and it's the go-to dessert for any special occasion. Kheer is not only an easy recipe to make, but it also requires very less time. Which is probably why it's so popular with us. For the detailed recipe of all the Kheer, visit my blog:
Jump to your favourite recipe:
Rice Kheer: 00:08
Makhana Kheer: 02:00
Sabudana Kheer: 04:11
Seviyan Kheer: 06:16
When you look at all these Kheer recipes, you'll notice that Milk is the common major ingredient in all of them. It's what we add to it and cook further that determines which kheer we'll get.
Rice Kheer is probably the most popular version of Kheer and the main ingredient here apart from Milk is Rice. It's got a grainy texture but it's also decadent as Rice becomes very soft when it absorbs Milk. This is my most favourite Kheer.
Makhana Kheer and Sabudana Kheer are most popular during the Hindu festival of Navratri where people avoid grains. Makhanas are nothing but Foxnuts and Sabudana is Tapioca Sago. When cooked in Milk, they become soft and are absolute yum!
Seviyan Kheer is another favourite of mine. Made with Vermicelli, this Kheer recipe is almost as popular as Rice Kheer if not more. Some people like it thick and while some like it thin. It's absolutely your call on what consistency you want from your Kheer.
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