Fruit Kheer Indian Fruit Yogurt Pudding Recipes

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

FRUIT KHEER (INDIAN FRUIT & YOGURT PUDDING)

Steps:

• Mix the sugar, pepper, chili powder, salt and yogurt together.
• Add the bananas and oranges and mix for 2 minutes.
• Dissolve the saffron in one tsp of water and sprinkle it over the dish before serving.

KHEER (INDIAN RICE PUDDING)

Steps:

• In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
• Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

JHANGORA KI KHEER (JHANGORA PUDDING)

Steps:

• Boil milk in a thick bottom pan.
• Add jhangora in it and then cook well. Stir to avoid lumps.
• Add sugar and cook for some more time till the sugar is fully dissolved.
• Next add of kewra essence to give it a sweet flavour. Mix this essence well.
• Garnish with chopped dry fruits. Serve cold with fruit salsa on the side.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

PUMPKIN YOGURT PUDDING

Steps:

• Combine yogurt, pumpkin, and pumpkin pie spice in a bowl; mix well.
• Spoon into dessert dishes.
• Refrigerate for 10 minutes or until ready to serve. Garnish with whipped cream and cinnamon.

LOW-FAT YOGURT PUDDING

Steps:

• I've used a strawberry flavored soy yogurt.
• Pour the gelatin leafs into a cold water for 3 - 4 minutes.
• Meanwhile combine the yogurt with the sugar into a medium saucepan and heat over medium heat about a minute, stirring to dissolve the sugar.
• Squeeze the softened gelatin leafs from the water and dissolve into a small saucepan with 2 tbsp of water over low heat. Remove from the heat and add to the yogurt mixture, stir well. Divide the mixture into an individual silicon pudding caps and pour into the refrigerator. Chill at least 4 hours or overnight.
• Turn onto a serving dishes and serve with a whipped whipping cream or melted chocolate.

MAKE-AHEAD FRUIT & YOGURT BREAKFAST PARFAITS

Steps:

• In a bowl combine yogurt, oats, chia seeds, and milk.
• Stir to combine then layer half in a wide-mouth mason jar or container.
• Add half the fruit and berries then layer in remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days.