Instant Pot Kheer

Kheer aka Indian rice pudding or Paal payasam (in Tamil) is a special dessert and is served on all occasions. Every feast will have this in the menu and is very special as it takes time to prepare. Milk has to boiled and reduced along with cooking the rice, resulting in a creamy dessert. The Instant Pot version is such a breeze with no compensation on the flavor. The creamy rice along with cardamom and saffron - amazing!

One has to be careful not to let the milk scorch at the bottom, which could spoil the flavor of the kheer when making it traditionally. Milk has to be constantly stirred in order for the mixture to not burn. During festivals and when you have lot of guests coming, making kheer in traditional way may be time consuming. Making it in Instant Pot makes life easier. Make sure to set it in porridge mode - the rice gets beautifully done. The resulting texture is great for the kheer, making it creamy, dreamy one.

Whenever you have a gathering or feast, just try this kheer and for sure you'll need to make recipe cards for your guests. This is a crowd pleaser too and when you have less time, this can be a great way to fix a dessert. This is one of my go to desserts when I invite many people. This is my post for #MulticookerMonday. Sue Lau of Palatable Pastime is hosting the #multicookermonday. And this is my recipe for this month's event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!

 

I am also linking this to Sundays on Silverado and What's For Dinner.

Ingredients

Basmati rice - 1/2 cup

Water - 1 cup

Milk - 5 and 1/2 cups

Sugar - 1 cup minus 1 tbsp

Ghee - 2 to 3tbsp

Cashews - 10, halved

Almond slices - 2 tbsp

Golden raisins - 2 tbsp

Cardamom - 2 or 3, crushed

Saffron - 1/8 tsp

Method

Switch on the Instant Pot in sauté mode. Heat about one and a half tablespoon ghee. Add the cashews and fry , when it begins to become golden, add the sliced almonds and raisins. Fry till the nuts are golden brown and the raisins become plump. Transfer to a dish and set aside.

Wash and drain the rice. Heat the remaining ghee and add the rice. Sauté for about a minute till it becomes fragrant. Add the water and three cups milk. Seal and set the Instant Pot in porridge mode.

Switch off after it is done and let the pressure release normally. Open the Instant Pot and add sugar, cardamom, and milk. Mix thoroughly and set the Instant Pot in Saute mode.

Add the saffron, mix, and simmer for 1-2 minutes.

 Switch off, Transfer to a serving bowl and add the fried nuts and raisins. Serve warm or chilled.

Multicooker Monday

• • Air Fryer Buffalo Chicken Wings by Karen's Kitchen Stories
  • AirFryer Tofu 65- Vegan by Sneha’s Recipe
  • Instant Pot Kheer by Magical Ingredients
  • Slow Cooker Barbecue Green Beans by Palatable Pastime
  • Slow Cooker Steak Fajitas by A Day in the Life on the Farm
  • Toaster Oven Mexican Rice by Sid's Sea Palm Cooking