Desserts
Indian Kheer
Ingredients
- Basmati rice: 60 g (0.3 cup)
- Full-fat milk: 1 l (4.25 cups)
- Sugar: 80 g (0.4 cup)
- Cardamom pods, crushed: 3 (3)
- Saffron strands: 1 pinch (1 pinch)
- Almonds and pistachios, slivered: 30 g (3 tbsp)
- Ghee: 10 g (1 tsp)
Method
- Rinse and soak rice for 20 minutes, then drain.
- Bring milk to a boil in a heavy-bottomed pot, then reduce to a gentle simmer.
- Add the rice and cook, stirring frequently to prevent sticking, until the rice is very soft and the milk has reduced and thickened, about 40-45 minutes.
- Stir in sugar, cardamom and saffron, simmering another 5-10 minutes.
- In a small pan, warm ghee and lightly toast the almonds and pistachios, then stir into the kheer.
- Serve warm or chilled.
Introduction: Kheer, a slow-simmered rice pudding flavoured with cardamom, saffron and nuts, is one of India's oldest desserts, offered in temple rituals and served at nearly every festive occasion across the country.
Cultural Background: Kheer, a slow-simmered rice pudding flavoured with cardamom, saffron and nuts, is one of India's oldest desserts, offered in temple rituals and served at nearly every festive occasion across the country.
Tips: Stir frequently, especially as the milk reduces, to prevent scorching on the bottom of the pot.
Variations: Vermicelli (seviyan) can replace rice for a quicker, festival-favourite variation.
Storage: Refrigerate up to 4 days.
Reheating: Reheat gently on the stovetop, adding a splash of milk if it has thickened too much.
FAQs:
Q: Can kheer be made with a shortcut using condensed milk?
A: Yes, though the traditional method of slowly reducing whole milk gives a deeper, more authentic flavour and texture.
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