Khiri I Kheer Teej Special I Ganesh Chaturthi  Special I ଚାଉଳ ଖିରି I Odia Authentic Recipe I roshnsicuisine

Home  >>  Carry to Trip  >>  Khiri I Kheer Teej Special I Ganesh Chaturthi  Special I ଚାଉଳ ଖିରି I Odia Authentic Recipe I roshnsicuisine

Khiri I Kheer Teej Special I Ganesh Chaturthi  Special I ଚାଉଳ ଖିରି I Odia Authentic Recipe I roshnsicuisine

You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Today we prepare khiri that is nothing but kheer in Odia style.In Odia khiri you get a slight golden colour touch,so all these tips and tricks I share with you.This golden colour touch trick I got from my friend Rozy.She invited us for her daughter bday party,there she made this dessert and we are qurious about the colour,so she shared the secret.Thanks dear for this tip.I have other plan for recording some potato related,but for Janmashtami get together  I prepared aloo curyy,so enough of aloo I this week.And as kitty also coming so thought to prepare kheer and do recording also.This one we husband wife prepared for a havan also,all liked it so much.

Making kheer is really easy only the concern is time,it takes lots of time,the more you cook,the better the taste.It tastes awesome when full hot or fully chilled…

Preparation Time 5min
Cooking Time 3 to 3.5 hours
Serving Persons 6 to 8


1/2 cup flavoured rice(kheer rice)

I have taken Pandan Wangi(Local flavoured rice)

2.5 litres milk

1/4 cup condensed cream

1/2 cup sugar

2 tsp sugar

2 tbsp ghee

3-4 cardamom

1/4 cup cashewnuts

2 tbsp kismis

a pinch of salt

Now boil the milk,and let it cook till it reduce to 3/4th.
Meanwhile scrath from alls ides of pan,that malai part.
It gives an extra punch to the recipe.
Cook the rice in double quantity of water till it softens.
Now add the rice to the reduced milk and let it cook  till it reduced to half.
Add salt,cardamom to this.
When rice is completely absorbed by the milk,add condensed cream and sugar.
Let it cook for some more time.
Take 1 tbsp ghee,and roast the cashewnut.
Then roast the kismis.
Add this to the kheer,mi it well.
Now for the golden touch,heat ret ghee.
And in high flame melt the sugar and immediately add this to the kheer.
Serve hot or fully chilled.


If you are using high fat milk,no need to cook it more time to get it thicken,as I have used normal cow milk,so I cook it till it reduced to half and thicker,in this way you get a sweeter and creamy taste.
You can add pista,almonds also to the kheer.
When you boil the milk,make sure that scratch from allsides of pan also,it adds an extra punch to the recipe.
I prefer to cook the rice and add to the semithick milk,in this way it takes less time.
Try to use new rice and small in size and flavourful,it gives a nice flvour to the kheer and cooked faster.
Generally in Odihsa Kheer rice is available,but it is missed by me this time,so I used local rice Pandan Wangi which is so flavourful and cooked faster.
We use this for khichdi also.
By adding a pinch of salt,it enhance the sweetness of kheer.
I have added condensed cream to give extra flavour,and just reduce the sugar quantity as condensed cream ahs also sugar.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *