How do I prevent the milk from scorching at the bottom of the pan when making Kheer or Rabri?

Question

How do you prevent milk from scorching when making Kheer or Rabri? Get simple tricks to stop the milk from burning at the bottom of the pan.

Answer 1

To prevent milk from scorching when making Kheer or Rabri, use a heavy-bottomed pan, stir frequently (especially at the bottom), and maintain a low, consistent heat.

Detailed Explanation:

Scorching occurs when the milk solids at the bottom of the pan overheat and burn. Here's a step-by-step guide to prevent this:

1. Choose the Right Pan: Use a heavy-bottomed pan or a Dutch oven. These pans distribute heat more evenly, reducing hot spots that can cause scorching.

2. Rinse the Pan: Before adding the milk, rinse the pan with cold water. This creates a thin layer of moisture that helps prevent the milk from sticking initially.

3. Maintain Low Heat: Cook the milk over low to medium-low heat. High heat increases the risk of scorching.

4. Stir Frequently: Stir the milk frequently, especially at the bottom and edges of the pan. Use a spatula to scrape the bottom to prevent milk solids from settling and burning.

5. Consider a Double Boiler: For extra protection, use a double boiler. The indirect heat prevents the milk from overheating.

6. Add a Small Amount of Water: Adding a tablespoon or two of water to the milk before heating can also help prevent scorching, but be mindful of the final consistency of your dish.

Pro Tip:

If you notice slight scorching, immediately transfer the Kheer or Rabri to a clean pot, avoiding the burnt portion at the bottom. This will prevent the burnt flavor from permeating the entire dish.