Kheer, also known as Indian rice pudding is probably one of the more simpler Indian desserts to make. Creamy and velvety in texture this milky delicacy always goes down well with children and adults alike. It’s traditionally made at festivals and weddings and every region of India has their own way of preparing kheer. The fundamental ingredients are milk and sugar. This recipe, courtesy of Mama Sawhney, originates from Northern India where rice is used to make kheer but vermicelli can also be used. Best served chilled!
What we need:
3/4 cup rice (basmati rice tastes the best)
4 pints milk
3/4 cup caster sugar
Pinch of saffron
1/2 tsp cardamom powder
1/4 cup raisins (optional)
For garnishing: chopped pistachios and almonds (optional)
How we do:
- In a pan, add the milk and cardamom powder and bring to boil. Now add the rice and saffron and reduce the heat.
- Continue to simmer on low heat, stirring from time to time to prevent the rice from sticking to the bottom of the pan.
- Simmer, stirring occasionally, until the milk is reduced by about half (this can take up to 1¼ hours).
- Add the sugar and raisins and stir well. Continue to simmer for a further 15 minutes, stirring continuously. Turn off the heat.
- Wait till it cools down and place in fridge. I always chill it overnight before I serve.
- If the kheer becomes thick, you can add some cold milk before serving and stir well.
- Garnish with chopped pistachios and almonds.