Indian 60 min

Kheer

Name: Kheer
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/3 cup basmati rice, rinsed; 6 cups whole milk; 1/2 cup sugar; 4 cardamom pods, seeds crushed; 2 tablespoons raw cashews; 2 tablespoons golden raisins; 1 tablespoon unsalted butter; 2 tablespoons slivered almonds; 1/4 teaspoon saffron threads soaked in 2 tablespoons warm milk; 1 tablespoon rose water

vegetariancomfort-foodgluten-free

Ingredientsfor 2

310

Cal

10g

Protein

46g

Carbs

10g

Fat

11/3 cup basmati rice, rinsed
26 cups whole milk
31/2 cup sugar
44 cardamom pods, seeds crushed
52 tablespoons raw cashews
62 tablespoons golden raisins
71 tablespoon unsalted butter
82 tablespoons slivered almonds
91/4 teaspoon saffron threads soaked in 2 tablespoons warm milk
101 tablespoon rose water

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Instructions

1
In a heavy-bottomed wide pot over medium heat, bring milk to a boil, stirring frequently to prevent scorching. Once boiling, add rinsed rice. Reduce heat to medium-low and cook, stirring every 3–4 minutes, for 35–40 minutes until the milk reduces by half and the rice is completely soft.
2
Stir in sugar and crushed cardamom seeds. Continue cooking for 10 more minutes, stirring often, until the kheer thickens to a creamy, porridge-like consistency. It will thicken further as it cools.
3
Meanwhile, heat butter in a small pan over medium heat. Fry cashews and almonds for 2–3 minutes until golden. Add raisins and cook 1 minute more until plump.
4
Remove kheer from heat. Stir in saffron milk, rose water, and half the fried nuts and raisins. Pour into serving bowls. Top with remaining nuts and raisins. Serve warm or refrigerate for 2 hours and serve chilled.