Traditionally Indian, Kheer is an easy to make rice, milk and sugar pudding that doesn’t demand expert cooking skills. A very popular and a common dessert of India and neighboring countries, this recipe can grace any occasion or festival.
- Basmati rice (or any other white rice) 1/4 cup
- Full cream milk 1 litre
- Cardamom powder 1 teaspoon
- Almonds, soaked and peeled 10 – 12
- Cashew nuts 8 – 10
- Raisins 8 – 10
- Sugar 4 – 5 tablespoons
- Saffron (optional) Pinch
- Wash the rice 4 – 5 times or until the water runs clear of starch and then soak it for half an hour. After that drain the rice and let it stand aside on sieve for a while.
- Place a thick bottom pan on medium heat and pour milk in it to boil.
- When the milk starts to boil, reduce the heat to low and add the rice in it.
- Stir and simmer on low heat till the rice is cooked. Keep on stirring every 2 – 3 minutes during cooking.
Tip: Keep stirring the kheer at regular intervals to prevent it from sticking to the bottom of the pan.
- When the rice becomes tender, add sugar to the pan and stir. Cook for 5 – 7 minutes more or until the sugar is well dissolved.
- Add saffron strings, cashew nuts and cardamom powder to the kheer. Stir and cook until the rice is completely soft and the milk thickens.
- Turn off the heat and add raisins.
Note: Add raisins only after turning off the heat otherwise the milk may curdle.
- Transfer the kheer to serving bowls and serve hot. Or if you prefer the cold version of kheer, refrigerate covered to chill before serving.
Preparation Time: 40 minutes