Ingredients for Kheer
- Basmati Rice
- 1 cup water
- 4 cups whole milk
- Green Cardamom Pods
- 1/2 cup granulated sugar
- Blanched Slivered Almond
- 1/4 teaspoon ground cardamom
- Ground Nutmeg
- 1 teaspoon rose water (optional)
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How to Make Kheer
- Rinse 1/2 cup basmati rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 1 cup of water. Bring to a boil over medium heat, then reduce heat and simmer for 5-6 minutes, or until the rice is about one-quarter cooked.
- Drain the rice in a fine-mesh colander and set aside.
- In a large, heavy-bottomed saucepan, combine 4 cups whole milk, 3 green cardamom pods (lightly crushed), and a pinch of salt. Bring to a gentle simmer over medium heat.
- Add the cooked rice to the simmering milk. Reduce heat to low, and cook for 30-40 minutes, stirring frequently to prevent sticking and ensure a creamy consistency. The rice should be tender and the milk significantly reduced and thickened.
- Stir in 1/2 cup granulated sugar, 1/4 cup slivered almonds, 1/4 teaspoon ground cardamom, and a pinch of freshly grated nutmeg. Cook for another 5 minutes, stirring constantly.
- Remove from heat and stir in 1 teaspoon rose water (optional).
- Let the Kheer cool slightly before serving. Garnish with extra slivered almonds and a sprinkle of cardamom powder, if desired.
- Serve warm or chilled in individual dessert bowls.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
505g
Fat
116g
Carbs
70g
