A delicious form of rice pudding cooked in milk with sugar and aromatic spices and garnished with dry fruits.
Ingredients :
- ½ cup White rice ( Sneha has used Basmati rice )
- 1 and ½ cup Milk
- ¼ cup Sugar or ¼ Condensed milk
- ¼ cup Grated Coconut
- 1 tsp Cardamom powder
- 1 tsp Rose water
- Pinch of Saffron
- Chopped and roasted Pistachios and Almonds
- Pomegranate seeds (optional)
Method :
- Wash the rice for 2-3 times until the water runs clear, transfer it to a bowl and soak in water overnight. In a medium pot add milk , bring it to a boil and add sugar or condensed milk . Reduce the heat to low – medium and add rice to the pot.
- Keep stirring to prevent the rice from sticking to the bottom of the pan. After about 15 min, the rice would be about three quarters done. Now add grated coconut to the mixture. It generally takes about 20 min for the rice to cook fully.
- Meanwhile in a small bowl soak the saffron in a tbsp of milk. Chop the dry roasted unsalted pistachios and almonds. Add cardamom powder, rose water and saffron milk to the rice mixture. Mix it well and turn off the heat.
- Garnish with nuts and pomegranate seeds. Kheer is traditionally served warm but it can also be served chilled.
- Enjoy !!
Recipe Developed & Created By Sneha
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