Kheer when the milk run is short

Skimmed milk powder is already how most sweet-shop benches in Bihar hold their milk solids. The same trick works at home.

A brass bowl of rice kheer topped with pistachios and almonds

Cook the rice in water or thin milk until soft. Prepare the milk powder separately: use 1:10 for Shreman Special 1 kg or 1:5 for the 30 × 500 g trade case. Stir the prepared milk into the cooked rice.

For a thicker kheer, add more prepared milk gradually rather than adding dry powder to a boiling pot. Add sugar and cardamom once the rice is done.

Because this is skimmed powder, the fat is not there — many kitchens finish with a spoon of ghee or khoya for the mouthfeel. That is a choice, not a requirement.

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