Kheer is an Indian dessert, it does not consider as sweets. Kheer is made up of rice (or a similar ingredient), sugar, boiled milk or coconut milk, and some dry fruits for the flavor or taste. You can make the different type of kheer according to the festival like Apple Kheer, Kesar-phirni, Sweet Corn Kheer, Sooji Kheer, Mewa ki Kheer, Lauki ki kheer, Sabudana Kheer, Sevai Kheer, Gajar Ki Kheer, Coconut Kheer, Rice Kheer, Poha Kheer, etc.
Pour milk into a kadhai with a thick base and turn on the gas. Once the milk comes to boil, stir it with the help of a spoon and boil till the level of milk decreases. Stir milk using the spoon regularly to avoid it from sticking to the base of the kadhai.
Heat milk in a heavy based utensil. After the milk comes to boil put the rice paste in it and cook till this mixture comes to boil again(stir continuously).
Wash the sweet corns thoroughly. Grate the sweet corns to get the pulp (cream). Take ghee in a pan and allow it to melt. Add sweetcorn pulp (cream) in pan and cook on low-medium flame. Keep stirring constantly.
Cook the grated Lauki (bottle gourd) in the micro-wave for 5 minutes, or in a pan add ghee and when ghee melts add gourd. Stir constantly and cook for 5-6 minutes
After the milk has boiled, put all the dry fruits in the milk and stir with the stirring spoon and mix. Cook the kheer on low flame for half an hour, and keep stirring after every 2 to 3 minutes. You will see that the kheer has become thick. You can test it by letting the kheer fall from the stirring spoon
Place milk over flamer to simmer. After it simmers once, add cashews, almonds, saffron and nutmeg powder into it and mix well. Reduce the flame to minimum. Cook milk on low flame until milk gets thick and dense in consistency.
Boil the milk in a deep pan and put the soaked Sabudana into it once the milk boils. Stir the milk and sabudana to mix them well on a medium flame. Stir the mixture after every 5-6 minutes.
Take milk in any utensil and place it on high flame. Allow the milk to boil. When milk starts simmering, reduce the flame and stir constantly until it reduces half in quantity (its very important to stir the milk constantly so that its doesn't stick to the bottom of pan).
Take another pan and heat ghee in it. Put a bowl of soji into it ad roast until it turns brown. Lower down the flame once the milk starts to boil. Mix sugar and sooji into the milk and stir well. Stir the kheer continuously so that Sooji should not form lumps into the milk.
Boil milk in a heavy-bottomed utensil. When the milk starts boiling, add the grated carrots, and stir with a stirring spoon. When the milk boils again then turn down the burner, and stir the kheer in intervals of 3 to 4 minutes.
Put ghee in a frying pan and put it on low flame. Put the vermicelli in the ghee and stir it with the stirring spoon till they turn brown. Now turn off the burner. Take out the vermicelli on a plate.
Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring continuously, for about 10 minutes.
cashew nuts and raisins in to the Kheer and cook till it turns thick. Stir from time to time to prevent Kheer from sticking at the base. Kheer is ready once coconut and milk have blended well together. Turn off the gas, put sugar and Elaichi in Kheer and mix properly.
For making poha kheer take milk in any vessel with heavy base and place it on flame for heating. When milk starts simmering, reduce the flame and add poha into it. Now cook on low flame and stir after every 2-3 minutes so that kheer doesn't stick at the bottom of the pan.
Normally we use broad mouthed pan to make rabri, but you can also make it in your regular pan just as i did. Make sure that the pan is deep and heavy. Pour milk into the pan and let it boil. Once the milk starts to boil, lower down the flame.