Delicious Kheer Recipes to Serve at Your Republic Day Gathering

As Republic Day draws near, the air is filled with patriotism, school parades, and the smell of delicious dishes being prepared to mark the day. Be it family brunches or potlucks, one bowl of kheer can never go wrong as a comforting crowd-pleasing dessert that brings everyone together. But what if you made this traditional sweet take on a tricolor hue this Republic Day?

Kheer can be done up in any style, for all festive purposes: saffron, pistachio, and plain milk flavors. But because each layer will be one of those three colors of the Indian national flag- orange, white, and green-and because tricolor kheer is a stunning presentation, the tricolor version stands out for such a celebration as that of the republic. Here is a simple-to-make, scrumptious-to-eat dish for your Republic Day spread.

Recipe for Tasty Kheer to be served at your Republic Day Party

Ingredients

• 1 liter full-cream milk
• 1/4 cup basmati rice, washed and soaked
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 10-12 saffron strands, soaked in warm milk
• 1/2 teaspoon edible green color
• 1/4 cup finely chopped pistachios
• 2 tablespoons slivered almonds
• 2 tablespoons raisins

Method:

Boil the full-cream milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. When it starts simmering, add the soaked basmati rice and cook until the rice is soft, and the milk thickens to a creamy consistency.

Add sugar and cardamom powder and mix well to infuse a subtle aromatic flavor in the kheer. Divide the kheer into three portions. Mix the soaked saffron strands with one portion for the saffron layer, giving it a vibrant orange color. Mix edible green color or natural spinach extract into another portion for the green layer. Leave the final portion plain for the white layer.

Layer the kheer in serving bowls, starting with the green layer, followed by the white, and finishing with the saffron layer. Garnish with chopped pistachios, slivered almonds, and raisins before serving chilled or warm.

How to Add Edible Colors to the Kheer

Using Saffron for the Orange Layer

Soak saffron strands in a few tablespoons of warm milk for at least 15–20 minutes. Stir the saffron milk into one-third of the kheer to achieve the desired orange hue. This method imparts a natural color along with a rich, floral flavor.

Using Spinach for the Green Layer

Blanch fresh spinach leaves in boiling water for 1–2 minutes and then grind into a fine paste. Squeeze the liquid to extract vibrant green juice and mix it with kheer. This imparts a subtle, earthy flavor and healthy flavor.

Food-Grade Colors

If convenience is key, use edible colors available in the stores. Add a small pinch of orange and green food coloring to the respective portions of kheer and mix well so that the color spreads evenly. Ensure the colors are food-safe and flavor-neutral.

7 Ingredients to Add to the Yummy Kheer Recipe

Rose Water

Add a splash of rose water to your kheer for a delicate floral note that adds fragrance to it.

Coconut Milk

You may replace a part of the milk with coconut milk for a rich, creamy feel and a taste of tropical sweetness.

Chironji Seeds

These small nutty seeds bring delightful crunch and amplify the richness of the dish.

Jaggery

Replace sugar with jaggery for the rustic, caramel-like sweetness complstrongenting the flavors.

Dry Fruits Powder

Blended almonds, cashews, and walnuts finely into a powder and mixed it into the kheer will add creaminess and nutrition.

Saffron

A few drops of saffron essence will do the trick for an intense saffron aroma and color.

Fruit Puree

Add mango or strawberry puree to the white layer for a fruity twist and a flavor explosion.

3 Storage Tips

Refrigerate in Airtight Containers

Store the kheer in airtight containers to keep it fresh and prevent it from absorbing other odors in the refrigerator.

Do Not Freeze

Kheer does not freeze well because it is a rice and milk dessert, which can separate when thawed. It is best consumed within 2–3 days for the best flavor.

Reheat Gently

When reheating, use a low flame and stir constantly to prevent the milk from curdling. Add a splash of milk to restore its creamy consistency.