Kheer

Kheer is a classic Indian rice pudding made by slowly simmering rice in milk until thick and creamy, sweetened and perfumed with cardamom, saffron, and toasted nuts. Served warm or chilled, it's a festival and celebration staple.

By YumYum Editorial · Indian

Prep: 10 min · Cook: 45 min · Total: 55 min · Serves 4

Ingredients

• 1/4 cup basmati rice, rinsed and soaked 20 minutes
• 4 cups whole milk
• 1/2 cup sugar (adjust to taste)
• 4 green cardamom pods, crushed
• to taste A pinch of saffron strands, soaked in 1 tbsp warm milk
• 2 tbsp ghee
• 2 tbsp slivered almonds
• 2 tbsp chopped pistachios
• 1 tbsp golden raisins

Instructions

1. Drain the soaked rice and set aside.
2. In a heavy-bottomed pot, bring milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
3. Add the drained rice and reduce heat to low; simmer uncovered, stirring frequently, until the rice is fully soft and the milk has reduced and thickened, 30-35 minutes.
4. Meanwhile, heat ghee in a small pan and lightly toast the almonds, pistachios, and raisins until golden and plump, about 2 minutes; set aside.
5. Once the kheer has thickened to a creamy, pourable consistency, stir in sugar and crushed cardamom.
6. Add the saffron-milk mixture and simmer 5 more minutes, stirring, until the sugar fully dissolves and the color turns pale golden.
7. Stir in half the toasted nuts and raisins, reserving the rest for garnish.
8. Serve warm, or chill for at least 2 hours for a cold dessert, garnished with the reserved nuts.