Author Notes: Kheer can be eaten warm, hot or cold so its perfect for any season. Its an Indian favorite dessert and one you will fall in love with! - kulsum Kunwa
Makes for 4-5
- 2 liters whole fat milk
- 1 1/2 cup basmati rice
- 1 cup sugar
- 3 pieces cardamom pods
- 1-2 pinch Saffron
- 1/4 cup almonds and pistachip mix
- Soak rice for half an hour. Drain the water completely and grind the rice with 2-3 quick pulse. We don't want to make a rice powder, just break the rice into almost sand like granules.
- Bring the milk to a boil and reduce the flame to keep it at slow simmer. Add the rice, saffron and cardamom. Make sure to use a deep bottom pan and crack the cardamom pods.
- The milk will start to thicken after 15 minutes. This is the time to add the sugar.
- Basically that's it. All you need to do now is keep an eye on the milk and keep stirring it at intervals of 5-6 minutes for next 30-40 minutes.
- Once the pudding thickens to your liking garnish with roughly chopped nuts.
- This recipe was entered in the contest for Your Best Recipe with Cardamom