Kheer Recipe

Ingredients

• 1/2 cup Basmati rice (or any short-grain rice)

• 4 cups whole milk

• 1/2 cup sugar (adjust to taste)

• 1/4 teaspoon cardamom powder

• 1/4 cup condensed milk (optional for extra creaminess)

• 2 tablespoons ghee (clarified butter)

• 1/4 cup mixed nuts (e.g., almonds, cashews, pistachios), chopped

• 2 tablespoons raisins (optional)

• A pinch of saffron strands (optional)

• Additional cardamom pods (optional, for garnish)

Instructions

1. Rinse the Rice:

• Wash the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. Cook the Rice:

• In a heavy-bottomed saucepan, heat 2 tablespoons of ghee over medium heat.

• Add the soaked and drained rice to the pan and sauté for about 2-3 minutes until lightly toasted.

3. Add Milk:

• Pour in the 4 cups of whole milk and bring it to a gentle boil. Stir occasionally to prevent sticking.

4. Simmer:

• Reduce the heat to low and let the mixture simmer, stirring frequently. Cook for about 25-30 minutes, or until the rice is fully cooked and the mixture has thickened.

5. Sweeten and Flavor:

• Once the rice is cooked, add the sugar, cardamom powder, and condensed milk (if using). Mix well and cook for an additional 5-10 minutes until the sugar is dissolved and the kheer reaches your desired consistency.

6. Add Nuts and Raisins:

• Stir in the chopped mixed nuts and raisins. If using saffron, dissolve the strands in a tablespoon of warm milk and add it to the kheer.

7. Cool and Serve:

• Remove the kheer from heat and let it cool slightly. It can be served warm or chilled.

• Garnish with additional chopped nuts and cardamom pods if desired.

Tips:

• For a richer flavor, you can substitute part of the milk with evaporated milk.

• Adjust the sugar according to your taste preference, especially if using condensed milk.

Enjoy your creamy and delicious kheer!