π About This Recipe
Kheer is the quintessential Indian rice pudding, a soulful dessert that has graced royal banquets and humble hearths for centuries. This version features fragrant Basmati rice slow-cooked in full-cream milk until it reaches a velvety, luscious consistency, perfumed with hand-ground cardamom and exotic saffron strands. It is a celebratory dish that balances the delicate floral notes of the grain with the rich, nutty crunch of toasted pistachios and almonds.
π₯ Ingredients
The Base
- 1/4 cup Basmati Rice (aged, long-grain preferred)
- 1 liter Full-Fat Whole Milk (fresh and cold)
- 2 tablespoons Water (for soaking saffron)
Sweetener and Aromatics
- 1/2 cup Granulated Sugar (adjust to taste)
- 6-8 pieces Green Cardamom Pods (seeds extracted and finely crushed)
- 12-15 threads Saffron Strands (high quality)
- 1/2 teaspoon Rose Water (optional, for floral finish)
The Garnish (Nuts & Dried Fruit)
- 1 tablespoon Ghee (clarified butter)
- 10-12 pieces Almonds (blanched and slivered)
- 10-12 pieces Pistachios (unsalted, slivered)
- 8-10 pieces Cashews (broken into small bits)
- 1 tablespoon Golden Raisins (optional)
- 1 teaspoon Dried Rose Petals (edible, for decoration)
π¨βπ³ Instructions
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1
Rinse the Basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain completely.
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2
While the rice soaks, take 2 tablespoons of warm milk or water and add the saffron strands to it. Set aside to allow the vibrant color and aroma to infuse.
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3
Once the rice is soaked and drained, use your fingers or a mortar and pestle to gently crush the rice grains into smaller bits (roughly 1/3 of their original size); this helps release starch for a creamier texture.
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4
In a heavy-bottomed pot or a traditional 'kadai', rinse the inside with a little water (this prevents the milk from sticking to the bottom) and pour in the 1 liter of whole milk.
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5
Bring the milk to a gentle boil over medium heat, stirring occasionally to ensure it doesn't burn.
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6
Add the crushed rice to the boiling milk. Reduce the heat to low-medium and let it simmer.
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7
Cook the mixture for about 25-30 minutes, stirring every 3-4 minutes. Use a spatula to scrape the dried milk solids (malai) from the sides of the pot and stir them back into the milk for extra richness.
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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 about one-third and thickened significantly.
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9
Add the sugar and the saffron-infused milk. Stir well and cook for another 5-7 minutes. The sugar will thin the kheer slightly at first, but it will thicken back up.
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10
Stir in the freshly crushed cardamom powder and the rose water if using. Turn off the heat.
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11
In a small separate pan, heat the ghee. Add the almonds, cashews, and pistachios. Fry for 1-2 minutes until golden and fragrant. Add raisins at the very end until they plump up.
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12
Pour half of the fried nut mixture (including the ghee) into the kheer and stir. Save the remaining half for the final garnish.
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13
Transfer the kheer to a serving bowl. Top with the remaining nuts and a sprinkle of dried rose petals.
π‘ Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from scorching, which can ruin the delicate flavor. For a shortcut with a richer taste, you can replace 1 cup of milk with 1/2 cup of evaporated milk or condensed milk (reduce sugar accordingly). If the kheer becomes too thick after cooling, simply stir in a splash of warm milk to reach your desired consistency. Freshly grinding the cardamom seeds makes a world of difference compared to pre-ground powder. Do not add sugar until the rice is fully cooked; sugar prevents the rice grains from softening properly.
π½οΈ Serving Suggestions
Serve warm in winter for a comforting, cozy dessert. Chill in the refrigerator for 3-4 hours and serve cold during summer months for a refreshing treat. Pair with warm, crispy Puris (fried bread) for a traditional Indian festive breakfast. Serve alongside spicy savory snacks like Samosas to balance the heat with creamy sweetness. Garnish with a thin layer of edible silver leaf (Chandi ka Vark) for a truly royal presentation.