Serves 1
Directions
- 1Pour one cup of rice into a wooden bowl.
- 2Pour water into the bowl to wash the rice.
- 3Stir the rice with water with your hand to wash it.
- 4Add sliced almonds to a hot pan.
- 5Add chopped pistachios to the pan.
- 6Add raisins to the pan.
- 7Stir the nuts in the pan with a spoon.
- 8Add the washed rice to a pot of boiling water.
- 9Stir the rice and water with a spoon.
- 10Check if the rice is soft and overdone.
- 11Drain excess water from the rice.
- 12Mash the rice gently with a spoon.
- 13Pour 1.5 litres of milk into a heavy-bottomed pot.
- 14Add 4-5 crushed cardamom pods to the milk.
- 15Stir the milk and cardamom with a spoon.
- 16Add the mashed rice to the milk and stir.
- 17Stir the mixture occasionally until it thickens.
- 18Add sugar to the mixture and let it simmer.
- 19Add butter to a hot pan.
- 20Add 1.5 cups of sugar to the pan.
- 21Stir the sugar and butter in the pan.
- 22Continue stirring until it turns a deep golden color.
- 23Pour the hot caramel into the kheer and stir well.
- 24Stir the caramel into the kheer until well combined.
- 25Serve the kheer in a large pot.
- 26Garnish with edible silver leaf (chandi warq).
- 27Garnish with roasted nuts and raisins.
Ingredients
- 1 cup Rice
- 1.5 litres Milk
- 1.5 cups Sugar
- 4 pods Cardamom pods
- 0.5 cup Double cream
- 2 tbsp Cashews
- 2 tbsp Pistachios
- 2 tbsp Almonds
- 2 tbsp Raisins
- 2 tbsp Butter
- 1 tbsp Water
Equipment
PotPanWooden bowlSpoonMortar and pestle
Tips
- Dry roast the nuts and either mix them into the kheer or sprinkle on top before serving. The chef prefers garnishing at the end so everyone can enjoy it their way!
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