Kheer

⏱️ 2.5 hours

Ingredients

• 1/4 cup basmati rice (or any short-grain rice)
• 1 cup sugar
• 4–5 cardamom pods (crushed) or 1/2 tsp cardamom powder
• 8–10 cashews (chopped)
• 8–10 almonds (sliced or chopped)
• 1 tsp ghee (optional, for roasting nuts)
• A few saffron strands (optional)

Instructions

1. Wash the rice thoroughly and soak it in water for 15–20 minutes. Drain before cooking.

2. In a heavy-bottomed pan, bring milk to a boil. Lower the heat and simmer.

3. Add soaked rice to the milk and stir well. Cook on low heat, stirring frequently to avoid sticking or burning.

4. Simmer for 30–40 minutes, stirring occasionally, until rice is soft and milk is thickened.

5. Add sugar, cardamom, and saffron (if using). Stir and simmer for 5 more minutes.

6. In a small pan, heat ghee and lightly roast cashews, almonds, and raisins. Add them to the kheer and mix well.

7. Serve warm or chilled, as preferred. Garnish with a few more nuts or saffron on top.

Kheer Recipe: Malayalam
Kheer Recipe: English
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