📝 About This Recipe
This quintessential Indian rice pudding is a labor of love, crafted by slow-reducing full-fat milk until it achieves a velvety, cream-like consistency. Infused with the floral notes of green cardamom and the golden warmth of Kashmiri saffron, every spoonful offers a nostalgic journey to the royal kitchens of the Mughal era. It is a delicate balance of textures, featuring tender grains of Basmati rice and a crunch of toasted nuts that makes it the ultimate comfort dessert for celebrations.
🥗 Ingredients
The Base
- 1/4 cup Basmati Rice (high-quality long grain, soaked for 30 minutes)
- 1.5 liters Full-fat Whole Milk (fresh and cold)
- 1/2 cup Granulated Sugar (adjust to taste)
Aromatics and Flavorings
- 6-8 pieces Green Cardamom Pods (seeds freshly ground into a fine powder)
- 12-15 strands Saffron Strands (soaked in 2 tablespoons of warm milk)
- 1/2 teaspoon Rose Water (culinary grade)
- 1 tablespoon Ghee (clarified butter)
Garnish and Texture
- 10 pieces Raw Almonds (blanched and slivered)
- 10 pieces Cashew Nuts (broken into small bits)
- 10 pieces Pistachios (unsalted and slivered)
- 1 tablespoon Golden Raisins (optional)
- 1 teaspoon Dried Rose Petals (for decoration)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for at least 30 minutes to soften the grains.
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2
Drain the soaked rice thoroughly. Using your fingers or a mortar and pestle, gently crush the rice grains into smaller, broken pieces. This helps the starch release, creating a creamier texture.
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3
In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to bloom and release its vibrant golden hue.
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4
In a heavy-bottomed pot or a traditional 'kadai', bring the 1.5 liters of whole milk to a boil over medium-high heat, stirring occasionally to prevent scorching.
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5
Once the milk boils, lower the heat to medium-low and add the crushed rice. Stir immediately to ensure no clumps form.
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6
Simmer the milk and rice mixture for about 30-35 minutes. It is crucial to stir every few minutes and scrape the sides of the pot to incorporate the 'malai' (milk solids) back into the liquid.
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7
While the milk is reducing, heat the ghee in a small pan and lightly toast the almonds, cashews, and raisins until the nuts are golden and raisins puff up. Set aside.
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8
Test the rice: it should be completely soft and mash easily between two fingers. The milk should have reduced by nearly half and thickened significantly.
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9
Add the sugar and stir until completely dissolved. The kheer will thin out slightly as the sugar melts; continue to simmer for another 5-7 minutes.
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10
Pour in the saffron-infused milk and the freshly ground cardamom powder. Stir well and watch the pudding turn a beautiful pale yellow.
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11
Add half of the toasted nuts and raisins into the pot. Stir in the rose water and cook for a final 2 minutes.
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12
Remove from heat. The kheer will continue to thicken as it cools, so ensure it is slightly thinner than your desired final consistency.
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13
Transfer to a serving bowl and garnish with the remaining toasted nuts, slivered pistachios, and dried rose petals.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning at the base, which can ruin the delicate flavor. For a richer, more modern version, you can substitute 1/4 cup of sugar with 1/2 cup of sweetened condensed milk, but reduce the total milk slightly. Do not skip crushing the soaked rice; the broken grains are the secret to that authentic, thick consistency. If the kheer becomes too thick after chilling, simply stir in a splash of warm milk to loosen it before serving. To make it vegan, use full-fat coconut milk or cashew milk, though the cooking time will be shorter as you shouldn't reduce nut milks as aggressively as dairy.
🍽️ Serving Suggestions
Serve warm in winter for a comforting soul-soothing experience. Chill in the refrigerator for 4 hours and serve cold as a refreshing summer dessert. Pair with hot, crispy Puris (fried bread) for a traditional festive Indian breakfast. Serve alongside savory snacks like Samosas to balance the spice with creamy sweetness. Accompany with a glass of Masala Chai to conclude a multi-course Indian meal.