Kheer Recipe for Indian Festivals

Ingredients

• 1/2 cup (100 g) basmati rice
• 4 cups (950 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) chopped cashews
• 1/4 cup (30 g) sliced almonds
• 2 tbsp (15 g) golden raisins
• 1/2 tsp ground cardamom (or seeds from 4 green pods, crushed)
• 1 tbsp (12 g) ghee or unsalted butter
• A pinch of saffron strands (optional)
• 2 tbsp (30 ml) rose water (optional)

Instructions

1. 1

   Rinse basmati rice in cold water until water runs clear. Drain and set aside.

2. 2

   In a heavy-bottomed saucepan, heat ghee over medium heat. Add cashews and almonds; sauté for 1-2 minutes until golden. Remove nuts and set aside.

3. 3

   In the same pan, add rinsed rice. Sauté for 1 minute, then pour in milk.

4. 4

   Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring often, for 30-35 minutes until rice is tender and mixture thickens.

5. 5

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

6. 6

   Stir in rose water (if using) and half the fried nuts. Reserve the rest for garnish.

7. 7

   Remove from heat. Let kheer cool slightly—it will thicken as it stands. Serve warm or chilled, topped with reserved nuts.