"Traditional rice kheer or pudding flavored with butterscotch sauce and walnuts coated with butterscotch sauce to get the crunch factor. Food is all about textures so when creamy kheer meets crunchy nuts the taste is heavenly.
Try this kheer and I promise you will be bookmarking this recipe."
Butterscotch Kheer/Pudding
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 10
Recipe Card
ingredients
- 5 tablespoons Soaked for 20 minutes, rice
- 1/2 cup Sugar
- 6 tablespoons Butterscotch chips
- 1/4 cup Walnuts
- 1/4 cup dark Brown Sugar
- 1/4 cup Heavy whipping cream
- 3 tablespoons Unsalted butter
- 1/2 tsp Salt
- 1 tsp Maple syrup
- 1 tsp Pure vanilla extract
Method
Step 1
To make butterscotch sauce, combine dark brown sugar, butter, heavy whipping cream and salt in a pan. Mix well and heat on medium flame. Keep whisking for 10-12 minutes add vanilla and maple syrup. Let the sauce cool.
Step 2
Roasted the walnuts on medium flame in a pan until crunchy about 8-10 minutes. Cool and add 2 tbsp of the butterscotch sauce, coat well. Crush the nuts lightly.
Step 3
Add milk to a heavy bottom pan and heat on medium flame. Meanwhile grind rice to a coarse paste or crush it using the back of a slotted spoon. When the milk boils add crushed rice to it and mix.
Step 4
Reduce the flame to low and keep stirring. After 15 minutes add sugar and mix well. Keep stirring for another 15 minutes. The kheer/pudding would have almost thickened by now. Add butterscotch chips and mix well.
Step 5
Continuously stir for mother 10-15 minutes until the kheer is thick and creamy. Cool for a bit. To serve add the nuts on top and some butterscotch sauce and serve warm or cold.
Step 6
Tips: To prevent the pan from burning rinse the pan before making kheer rather than a dry pan. Using dark brown sugar gives a deeper color to the butterscotch sauce.