Basmati rice simmered slowly with milk, sugar, and cardamom, then garnished with almonds, pistachios, and saffron for a rich and creamy Indian dessert.
Ingredients
1/4 cup basmati rice (washed and soaked for 30 minutes)
1 liter full-fat milk
1/3 cup sugar (adjust to taste)
4–5 green cardamom pods (crushed) or 1/2 tsp cardamom powder
10–12 cashews (optional)
10–12 almonds (optional, sliced)
10–12 raisins (optional)
A few strands of saffron (optional, soaked in 1 tbsp warm milk)
1 tbsp ghee (optional, for frying nuts)
Instructions
1. Prepare Rice:
Wash and soak the basmati rice for 30 minutes.
Drain and set aside.
2. Boil the Milk
In a heavy-bottomed pan, bring the milk to a boil.
Reduce heat and let it simmer.
3. Cook the Rice
Add the soaked rice to the simmering milk.
Cook on low heat, stirring occasionally to prevent sticking.
Simmer until the rice is soft and the milk reduces and thickens (about 30–40 minutes).
4. Add Sweetness and Flavor
Add sugar and crushed cardamom.
Stir well and simmer for another 5–7 minutes.
5. Add Nuts and Saffron (Optional)
Heat ghee in a small pan.
Fry cashews, almonds, and raisins until golden.
Add to the kheer along with saffron milk for enhanced flavor and color.
6. Final Touch and Serve
Once the kheer reaches your desired consistency, turn off the heat.
Serve warm or chilled as per your preference.
Pro Tips
Kheer thickens as it cools. If it becomes too thick, add a little warm milk before serving.
Stir often during cooking to avoid burning at the bottom.
