Kheer

About This Recipe

Ingredients

• 1
  1 literFull-cream milk

  Base liquid that reduces to give creaminess

• 2
  ¼ cup (50 g)Basmati rice

  Aromatic long-grain rice; thickens pudding

• 3
  ¼–⅓ cup (50–65 g)Sugar

  Sweetener; adjust to taste

• 4
  4–5 podsGreen cardamom pods

  Infuses warm, floral aroma

• 5
  10–12 piecesCashew nuts

  Nutty crunch and richness

• 6
  10–12 piecesAlmonds

  Adds texture and nutty flavor

• 7
  1 TbspRaisins

  Optional sweet bursts

• 8
  PinchSaffron strands

  Optional color & aroma enhancer

• 9
  1 TbspGhee

  Optional richness & gloss

Instructions

1. 1
   Rinse basmati rice until water runs clear; soak 30 minutes, then drain.
2. 2
   In a heavy-bottomed pot, bring 1 liter milk to a gentle boil over medium heat.
3. 3
   Stir in the drained rice; reduce heat to low-medium and simmer.
4. 4
   Cook 20–25 minutes, stirring every few minutes to prevent sticking; scrape any skin (malai) back into the milk.
5. 5
   Add sugar and crushed cardamom pods; stir until sugar dissolves completely.
6. 6
   Mix in chopped cashews, almonds, and raisins; cook for another 5 minutes.
7. 7
   Crush saffron in 1 Tbsp warm milk; swirl into the pudding. (Optional: stir in ghee.)
8. 8
   Check consistency—it should coat a spoon. Remember it will thicken more as it cools.
9. 9
   Ladle into bowls and serve hot, or chill for at least 2 hours for a firmer set. Garnish with extra nuts.