Prep Time: 5 minutes | Cook Time: 35 minutes | Total Time: 40 minutes
Course: Dessert | Servings: 6
Difficulty level: Medium
Ingredients
For the kheer
- 1 ltr Buffalo milk - this needs a high-fat milk. Avoid toned / low-fat milk, or even full-fat cow milk.
- 50 g Rice, white, raw, Gobindobhog, washed and drained (If you don't have Gobindobhog, prefer other short grain aromatic varieties such as Kollam. Use basmati only as a last resort - kheer is best made with short-grained rice)
- 50 g Sugar
- 1 g Green cardamom, ground
- 0.05 g Saffron, Kesar
- 30 g green raisins, soaked
- 30 g Almond, soaked, peeled and sliced
- 20 g Pistachio, salted; chopped (you can also use plain pistachio, but the salted version adds an extra layer of flavour to the kheer)
Instructions:
Advance preparation
- Soak, peel and slice almonds.
- Shell salted pistachios and roughly chop.
- Soak raisins, if using, in warm water for ~1 hour.
- Soak saffron in ~2 tbsp warm milk for ~30 minutes to allow its flavours to infuse.
- Grind cardamom pods.
For the kheer
- In a heavy-bottomed pot, heat milk on high until it comes to a boil. Reduce flame to low and add soaked rice.
- Allow the milk-rice mix to simmer on low flame for ~35-40 minutes, until the kheer turns creamy.
- Add the saffon-infused milk, cardamom, sugar and soaked raisins. Allow to simmer for another 5-10 minutes.
- Add chopped almonds and pistachios and turn off the flame.
To serve
- Allow the kheer to cool to room temperature and then chill in the refrigerator. Serve chilled.
Nutrition (Per Serving)
Calories: 300 kcal | Protein: 9 g | Carbohydrates: 33 g | Fat: 15 g | Fiber: 1.5 g