Kheer

Indulge in the creamy sweetness of Kheer, a traditional Indian rice pudding infused with cardamom and saffron, studded with cashews and raisins. Perfect for festive occasions or a comforting dessert after dinner.

• 1 cup Basmati rice
• 4 cups whole milk
• 1 cup sugar
• 1/4 cup cashews
• 1/4 cup raisins
• 1 teaspoon cardamom powder
• 1 tablespoon ghee
• a few strands saffron

Method

1. 1

   Rinse the Basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. 2

   In a heavy-bottomed pan, heat the ghee over medium heat. Add the drained rice and sauté for 2-3 minutes until slightly translucent.

3. 3

   Pour in the whole milk and bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer, stirring frequently to avoid sticking.

4. 4

   After about 15 minutes, when the rice is cooked and the mixture thickens, add the sugar, cardamom powder, cashews, and raisins. Stir well and continue to cook for another 5-10 minutes.

5. 5

   If using saffron, soak it in a tablespoon of warm milk and add it to the kheer. Stir to combine.

6. 6

   Once the kheer reaches your desired consistency, remove it from the heat. It can be served warm or chilled.

7. 7

   Garnish with additional cashews or saffron before serving if desired.