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Kheer
Created by: Howcan Team
Ingredients
- 1/2 cup basmati rice
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 10-12 strands of saffron
- 2 tablespoons chopped nuts (almonds, pistachios, cashews)
- 1 tablespoon raisins
Instructions
- Rinse the basmati rice under running water and soak it for 30 minutes. After soaking, drain the water and set aside.
- In a heavy-bottomed pan, bring 4 cups of whole milk to a boil over medium heat, stirring occasionally to prevent sticking.
- Add the soaked and drained rice to the boiling milk and reduce the heat to low. Let it simmer for 30-35 minutes, stirring occasionally, until the rice is fully cooked and the mixture thickens.
- Add 1/2 cup of sugar, 1/4 teaspoon of cardamom powder, and the saffron strands to the rice and milk mixture. Stir well and cook for an additional 5 minutes.
- Turn off the heat and let the kheer cool to room temperature. It will thicken further as it cools.
- Once cooled, transfer the kheer to serving bowls and garnish with chopped nuts and raisins.
- Refrigerate for at least 2 hours before serving. Enjoy the creamy and delicious kheer chilled.
Kheer, a creamy rice pudding, has been a beloved dessert in South Asian cuisine for centuries. Its origins can be traced back to ancient India, where it was a staple in royal feasts and religious ceremonies. The dish spread throughout the region, with each culture adding its own unique twist. Today, Kheer is enjoyed in various forms across India, Pakistan, Bangladesh, and beyond. Renowned chefs like Sanjeev Kapoor and Madhur Jaffrey have popularized their own versions of Kheer, incorporating ingredients like cardamom, saffron, and nuts for added flavor. For the best Kheer experience, visit traditional sweet shops in Delhi or Lahore, where the dish is made with time-honored techniques and the finest ingredients.
50 min
6
250 calories
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