Kheer

Ingredients

• 1/2 cup basmati rice, rinsed and soaked 20 mins
• 1 litre full-fat milk
• 100g sugar
• 4 cardamom pods, crushed
• Pinch of saffron
• Handful chopped almonds and pistachios
• 1 tbsp raisins
• 1 tbsp ghee

Instructions

1. Drain the rice and add to a heavy pan with the milk.
2. Bring to a gentle simmer and cook stirring often for 40 minutes until the rice breaks down and the milk thickens.
3. Add the sugar, cardamom and saffron; cook another 10 minutes.
4. Fry the nuts and raisins briefly in ghee.
5. Stir most into the kheer; top with the rest.

Serving suggestions

• Serve warm or chilled.

Storage & reheating

Keeps 3 days; thickens, loosen with milk.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions