Indian Kheer

Ingredients

Basmati rice

1/2 cup

Milk

4 cups

Sugar

1/2 cup

Cardamom pods

4, crushed

Saffron strands

10-12 strands, soaked in 2 tablespoons warm milk

Rose water

1 tablespoon

Raisins

1/4 cup

Pistachios

1/4 cup, chopped

Almonds

1/4 cup, sliced

Instructions

1. Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large saucepan, bring the milk to a gentle boil over medium heat, stirring frequently to prevent it from scorching.
3. Once the milk is boiling, add the drained basmati rice. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and the mixture thickens, about 30 minutes.
4. Add the sugar, crushed cardamom pods, and saffron strands (along with the soaking milk) to the rice mixture. Stir well to combine.
5. Continue to simmer for an additional 5 minutes, allowing the sugar to dissolve and the flavors to meld.
6. Remove the saucepan from heat and let the kheer cool to room temperature, allowing it to thicken further.
7. Once cooled, gently fold in the sliced almonds, chopped pistachios, raisins, and rose water, ensuring an even distribution of ingredients.
8. Transfer the kheer to serving bowls or a large dish, cover, and refrigerate for at least 2 hours before serving to allow the flavors to develop.
9. Serve the kheer chilled, garnished with additional sliced almonds and pistachios for an elegant finish.