This is a very flavorful Indian rice pudding. It’s a great dessert for any time of the year. This classic Indian version, called kheer, is spiced with cardamom and flecked with golden raisins and pistachios, and is sure to become a new favorite.
Prep: 30 mins | Cook: 90 mins | Total: 2 hrs | Servings: 4 to 6 servings
Ingredients
- 2 liters full-cream milk
- 1 can/400 grams sweetened condensed milk
- 1 tsp. cardamom powder
- 1 cup of sugar
- 1 cup Basmati rice
- 50 grams almonds blanched and slivered
- 50 grams raisins
- A few strands of saffron
- Optional: rose petals to garnish
Steps to Make It
- Wash the rice well and soak for half an hour in enough water to cover it fully.
- Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
- Add the almonds, raisins, and cardamom and cook for 5 more minutes.
- Turn off the cooktop and add the saffron. Stir well.
- Allow the kheer to cool, then chill.
Serve cold garnished with rose petals.
