📝 About This Recipe
This luxurious Indian rice pudding is a celebration of texture and aroma, slow-cooked to creamy perfection. Traditionally served at weddings and festive Eid celebrations, it features fragrant Basmati rice simmered in reduced whole milk infused with hand-crushed cardamom and delicate saffron threads. It is a timeless Halal dessert that balances the nuttiness of pistachios with the floral elegance of rose water for a truly royal experience.
🥗 Ingredients
The Base
- 1/4 cups Basmati rice (long-grain, soaked for 30 minutes)
- 1.5 liters Whole milk (full-fat for maximum creaminess)
- 1 tablespoon Ghee (clarified butter)
Sweetener and Aromatics
- 1/2 cups Granulated sugar (adjust to taste)
- 6-8 pieces Green cardamom pods (seeds crushed into a fine powder)
- 1 generous pinch Saffron threads (soaked in 2 tbsp warm milk)
- 1 teaspoon Rose water (culinary grade)
- 1/2 teaspoon Kewra water (optional, for authentic floral aroma)
Garnish and Texture
- 10-12 pieces Raw almonds (blanched and slivered)
- 10-12 pieces Pistachios (unsalted, chopped)
- 1 tablespoon Cashews (broken into small bits)
- 1 tablespoon Golden raisins (optional)
- 1 teaspoon Dried edible rose petals (for decoration)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak it in enough water to cover for 30 minutes to soften the grains.
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2
Drain the soaked rice thoroughly. Using your hands or a mortar and pestle, gently crush the rice grains into smaller bits (roughly 1/3 of their original size). This helps release starch for a thicker pudding.
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3
In a small bowl, place the saffron threads in 2 tablespoons of warm milk and set aside to bloom into a vibrant golden hue.
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4
In a heavy-bottomed pot or a traditional 'kadai', heat the ghee over medium-low heat. Add the drained rice and sauté for 2-3 minutes until fragrant but not browned.
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5
Pour the 1.5 liters of whole milk into the pot. Increase the heat to medium-high and bring the milk to a gentle boil, stirring constantly to prevent the bottom from scorching.
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6
Once boiling, reduce the heat to low. Simmer the mixture, stirring every few minutes and scraping the sides of the pot where the cream (malai) collects.
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7
Continue to cook for about 30-35 minutes. The milk should reduce in volume and the rice should be completely soft and mashable.
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8
Add the sugar and the crushed cardamom powder. Stir well until the sugar is fully dissolved.
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9
Pour in the saffron-infused milk. You will see the kheer transform into a beautiful pale yellow/cream color.
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10
Add half of the slivered almonds, pistachios, and cashews into the simmering pudding to let them soften slightly.
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11
Cook for another 5-10 minutes until the kheer reaches your desired consistency. Keep in mind it will thicken significantly as it cools.
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12
Turn off the heat. Stir in the rose water and kewra water. This ensures the delicate floral notes don't evaporate during boiling.
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13
Transfer the kheer to a large serving bowl or individual clay pots (shakoras) for an authentic touch.
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14
Garnish with the remaining nuts, raisins, and dried rose petals. Serve warm for a comforting treat, or refrigerate for 2-3 hours to serve chilled.
💡 Chef's Tips
Always use a heavy-bottomed pan to prevent the milk from burning at the base, which can ruin the flavor. If the kheer becomes too thick after cooling, simply stir in a splash of warm milk to loosen it up. For a richer 'Shahi' version, you can add 2 tablespoons of mawa (dried milk solids) or condensed milk (reduce sugar if doing so). Don't skip soaking the rice; it ensures the grains cook evenly and meld into the milk rather than staying separate. Scraping the dried milk from the sides of the pan and stirring it back in is the secret to a 'rabri-like' creamy texture.
🍽️ Serving Suggestions
Serve chilled in traditional terracotta bowls for a rustic, earthy aroma. Pair with hot, crispy Puris for a classic Indian breakfast or festive brunch. Enjoy as a soothing warm dessert on a cold winter evening. Serve alongside a savory biryani meal to provide a cooling, sweet contrast. Garnish with a piece of edible silver leaf (Chandi ka Warq) for an extra touch of elegance.