Confession: As I child I never ate it. I was more of a cookies and brownies kind of girl. I made an exception for Sevaiyan, Kulfi, and my delightful Nonni’s Shahi Tukray. Since then I have changed my mind about this and many other desi desserts one hundred times over. Thankfully my older daughter is nothing like me in this regard and enjoys a really good kheer. She will also find a way to tell you if it wasn’t very good and needs only the slightest prodding to politely explain why. The price you pay for raising a little foodie 🙂
Better than it’s Name
Bread Kheer seems like such a bland name doesn’t it. So devoid off personality, but this Kheer is far from it. The recipe incorporates tips I learnt from my aunt and mixes it up by adding the unusual choice of tea rusks and croissants. The croissants add buttery depth, the tea rusks a mild pleasantly wheaty note. Can you make this with all bread instead? Absolutely. Also I call it Bread Kheer here, but in my head (and heart) it is forever “Double Roti ki Kheer”. Double Roti is the name given to sliced bread in Urdu, perhaps because it is thicker than the flatbread it is compared to.
Tips for Making Any Kheer Well
No matter what kind of Kheer you are making - the traditional rice one, this bread one or any of the many varieties out there you absolutely MUST pay attention to how you cook the milk. Here is what you have to remember
Heavy bottomed pots (steel, enamel, etc.) are best for cooking milk down. If you use something lighter like a non stick you must be extra vigilant to ensure that the milk cooks down without sticking to the bottom. Keep the temperature slow and steady. Once you bring your milk to a boil simmer on the lowest setting you can maintain a healthy simmer at. This will allow the mik to cook down without burning.Remember where your milk was when you first poured it in and make sure you reduce it to the right amount. Most of the richness of kheer is in that reduction.
Why Make Bread Kheer
Because it turns out my mother was right. It is easy and delicious. Rice Kheer usually requires slow cooking of the rice in milk and quite a bit of stirring (I do have a great hack here). Bread kheer is far less finicky and takes a fraction of the time. It also looks rather lovely if I do say so myself. Made the bread kheer? Please rate the recipe below? Need help with something? leave a comment or DM on instagram @flourandspiceblog - as always I would LOVE to see your recreations!
