Kheer

Name: Kheer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 100 g basmati rice; 1 L milk; 80 g sugar; 4 cardamom pods; 2 tbsp almonds; 1 pinch saffron

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kheer, a beloved dessert across India, is the essence of celebration captured in a bowl. Traditionally prepared during festivals and special occasions, it holds a revered spot on the table, inviting everyone to partake in its creamy sweetness. Passed down through generations, this recipe mirrors the way Indian family cooks intuitively craft it, with a pinch of salt and a generous hand with the fat, ensuring every bite is rich and comforting.

Each spoonful of kheer offers a luxurious blend of textures and flavors. The basmati rice is tender, enveloped in a velvety embrace of milk infused with the warm, aromatic notes of cardamom and strands of delicate saffron. Almonds add a gentle crunch, complementing the subtle sweetness of sugar. Served warm or chilled, kheer is a delight that transcends the ordinary, turning any meal into a festive affair.

Ingredients

100 gbasmati rice
1 Lmilk
80 gsugar
4cardamom pods
2 tbspalmonds
1 pinchsaffron

Method

Start by rinsing 100 g of basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice thoroughly and set it aside.
In a heavy-bottomed pot, pour in 1 L of milk and bring it to a gentle boil over medium heat. Use a wooden spoon to stir occasionally, ensuring the milk does not scorch. Once it reaches a boil, reduce the heat to low to maintain a gentle simmer.
Add the rinsed basmati rice to the simmering milk. Stir well to combine, ensuring the rice is fully submerged. Cook the mixture slowly, stirring frequently, until the rice is tender and the milk has thickened slightly. This should take about 20-25 minutes, and the mixture should have a creamy consistency.
While the rice is cooking, lightly crush 4 cardamom pods to release their flavor. Add them to the pot along with 80 g of sugar. Stir until the sugar dissolves completely and the cardamom is evenly distributed, infusing the kheer with its aromatic essence.
In a small pan, lightly toast 2 tbsp of almonds over low heat until they are golden brown and fragrant. Remove from heat and allow them to cool slightly before slicing them thinly. Set aside for garnish.
Once the rice is fully cooked and the kheer has reached a thick, creamy texture, add a pinch of saffron. Stir gently to distribute the saffron, which will impart a subtle golden hue and a rich aroma to the dish.
Remove the pot from heat and let the kheer cool slightly. It should be warm but not hot when serving. Ladle the kheer into bowls, garnishing each with the toasted almonds. Serve immediately, enjoying the creamy texture and fragrant flavors.