Kheer
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5.0
3 reviews
Excellent
Kheer
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Kheer (payasa, payasam or phirni) is a type of pudding from the Indian subcontinent made from milk, sugar, dried fruits, and rice or bulgur, tapioca, millet or corn.
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Ingredients
INGREDIENTS
- ¼ cup basmati rice (or other flavored rice)
- 1 tablespoon ghee
- 4 pods green cardamom , slightly crushed
- 4 cups whole milk , boiling
- 5 tablespoons sugar
- 1 tablespoon cashews , chopped
- 1 tablespoon almonds , chopped
- 2 tablespoons coconut , chopped
- 1.5 teaspoon rose water (optional)
- A few pistils saffron , infused in 2 tablespoons of boiling water
To garnish
- A few almonds and cashew nuts , crushed and roasted
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Instructions
INSTRUCTIONS
- Rinse the rice until the water becomes clear.
- Then soak the rice in a large quantity of cold water for 30 minutes.
- Once 30 minutes have elapsed, drain the rice using a strainer and set aside.
- Heat a heavy-bottomed, non-stick coated saucepan over medium heat. Add the ghee, then add the soaked and drained rice.
- Add the cardamom.
- Stir with a wooden spoon for 2 minutes, stirring constantly until the aromas are released.
- Then add the milk, the saffron pistils and their infusion, and mix well.
- Set the heat to medium-high, then, as soon as it starts to boil again, lower the heat and leave the kheer to cook over a low heat for about 25 minutes, stirring every 2 minutes or so.
- The milk will reduce considerably after 25 minutes and the kheer will be thick. For an even thicker kheer, cook an additional 10 to 15 minutes at this stage. The kheer will continue to thicken as it cools.
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Overall Rating
5.0
3 reviews
Excellent
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