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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 cups basmati rice
- 1 cup sugar
- 3 pieces cardamom pods
- 1-2 pinches 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