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How to make Gulab Kheer, Rose Rice Pudding
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Gulab Kheer

A delicately flavoured kheer with rose or gulab petals.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: Indian, north indian
Keyword: Gulab Kheer, Gulab ki Kheer, Gulkand Kheer, Rose Kheer, Rose rice and milk pudding
Servings: 4
Author: Sakshi Kapoor

Equipment

  • Heavy bottom saucepan

Ingredients

  • 1 litre Double fat/ full fat /Whole Milk (At least 3% fat)
  • 1/4 cup Raw White Rice
  • Filtered water for soaking rice
  • 1/2 to 3/4 cup Sugar Adjust according to preference
  • 1/2 to 1 tsp Gulkand/ Indian Rose Jam home made or store bought, (optional)
  • 1 tbsp Edible Dried Rose Petals
  • 2 to 4 drops Rose Essence or Rose Water (optional)
  • 1 Cardamom pod crushed

Instructions

Prepping for Gulab Kheer

  • Start by rinsing the measured rice in cold water 3-4 times and then soak the rice in filtered water for at least half an hour. You may soak rice much earlier before you move on to the next step.

Cooking the rice in the milk

  • In a heavy bottom saucepan, pour the milk and let it cook on low heat. Stir occasionally to take care that the milk doesn't boil over.
  • When the milk starts simmering, drain the soaked rice and transfer it to the saucepan. Stir and let the rice cook in the milk till the grains are soft. Keep the heat on low throughout.
  • Add the crushed cardamom at this stage. Stir the Kheer occasionally to check that it doesn't stick to the bottom.

Flavouring and Sweetening Gulab Kheer

  • After letting the milk simmer for almost an hour, the milk would have reduced and thickened. Add sugar, a small amount of Gulkand/ rose petal jam and stir everything to incorporate.
  • Cook for another 10 minutes till the sugar dissolves. The Gulkand will change the colour of the Rose Kheer slightly. At this stage, when the Kheer is almost cooked, add a tablespoon's worth of dried rose petals and stir them in.
  • Now take the Kheer off the heat and let the rose petals steep in. You may adjust the flavour of the roses by adding more rose petals and Gulkand. But adding more Gulkand will also sweeten the Rose Kheer further. You can taste and change the quantities according to how strong you want the rose flavour to be.
  • Finally, add a few drops of rose essence or rose water and stir it in. Once the Rose Kheer cools to room temperature, you can transfer it to the fridge to chill. Chilling the kheer also thickens it.
  • Serve this delicate Rose Kheer cool or warm with some Jalebis and share with your loved ones for an exotic sweet treat.