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–+ servings

kheer

Not your common rice pudding. Cardamom and saffron flavour this dish, and is not meant to be stodgy. Kheer is one of the most common desserts across all of India.
a mason jar of kheer
prepare: 30 minutes
cook: 30 minutes
total time: 1 hour
difficulty: moderate
yield: 4 servings
calories: 383 kcal
diet: gluten free, vegetarian
cuisine: awadhi, Indian

ingredients

to serve

  • 25 g pistachios - chopped
  • 8 rose petals

instructions

  • Wash the rice in several changes of water to remove excess starch. Cover rice with cold water and soak for 30 minutes.
  • Put the milk in a deep, thick-bottomed pan and bring to a gentle boil. When it comes to a boil, reduce heat to a low simmer and add the rice. Cook for around 20 minutes, or until the mixture thickens and the rice is well softened. Stir often to help rice release its starch and to stop the milk burning.
  • Whilst the milk and rice are simmering, remove the seeds from the cardamom pods and grind to a coarse powder.
  • When the rice has softened, add the jaggery, mix well and simmer for five minutes.
  • Add the almonds, cardamom and saffron. Mix well and simmer for five minutes.
  • Remove from the heat, allow the kheer to cool, then chill.
  • Serve cold garnished with pistachios and rose petals.

notes

  • The times above do not allow for chilling the kheer.
  • This recipe assumes basmati rice is used. Short grain rice will require less cooking time.
  • If you like your rice pudding white, substitute white sugar for the jaggery.
 

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nutrition

Serving: 200 g | Calories: 383 kcal | Carbohydrates: 68 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Potassium: 203 mg | Fiber: 3 g | Sugar: 43 g | Vitamin A: 25 IU | Vitamin C: 0.7 mg | Calcium: 68 mg | Iron: 1.6 mg