Here’s a simple recipe for making kheer, a popular rice pudding dessert:
Ingredients:
– 1/2 cup Basmati rice
– 4 cups whole milk
– 1/2 cup sugar (adjust to taste)
– 1/4 teaspoon cardamom powder
– A pinch of saffron strands (optional)
– 2 tablespoons chopped nuts (almonds, pistachios, cashews), lightly toasted
– 1 teaspoon ghee (clarified butter)
– Raisins for garnishing (optional)
Instructions:
- Wash the rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a heavy-bottomed pan, heat the ghee over medium heat. Add the drained rice and sauté for a couple of minutes until the rice becomes translucent.
- Pour in the milk and bring it to a boil. Once it starts boiling, reduce the heat to low and let the rice cook in the milk. Stir occasionally to prevent the rice from sticking to the bottom of the pan.
- While the rice is cooking, crush the saffron strands (if using) and soak them in a tablespoon of warm milk.
- After about 30 minutes of cooking the rice in milk, the rice grains should be soft and the mixture should thicken. At this point, add the sugar and mix well. Continue cooking and stirring until the kheer thickens to your desired consistency.
- Add the saffron-infused milk, cardamom powder, and chopped nuts. Mix well and let it cook for an additional 5-10 minutes.
- Turn off the heat and let the kheer cool down to room temperature. As it cools, it will thicken further.
- Once the kheer is completely cool, you can refrigerate it if you prefer to serve it chilled. Before serving, garnish with more chopped nuts and raisins if desired.
- Serve the kheer in bowls and enjoy the rich and creamy goodness!
Note: Kheer tends to thicken as it cools, so you can adjust the consistency by adding a little warm milk before serving if needed.
Feel free to customize the recipe by adding other ingredients like rose water, shredded coconut, or condensed milk for different flavors. Enjoy your homemade kheer!
