Ingredients:
1 litre whole milk
1/2 cup sugar
1/2 cup rice,washed and soaked in water
15-20 almonds blanched, peeled and chopped
10 pistachios chopped thinly
4-5 cardamoms, seeded and crushed
10-12 strands saffron crushed
Method:
- Save some chopped nuts for garnishing.
- Soak rice in water for at least 30 minutes.
- Put 1/2 cup water to boil, add rice when it starts boiling.
- When water almost evaporates, pour in milk, stir to bring to boil.
- Add sugar, simmer till rice is fully cooked.
- It should be of thin porridge consistency.
- Add chopped nuts, cardamom, saffron, stir.
- Serve very hot, or chilled as desired.
Note: If serving chilled, keep the kheer a little thinner, since it will thicken considerably on cooling. Garnish just before serving, or the nuts will go in, if kept too long.
Making time: 20 minutes
Makes: 4 servings
Shelflife: Best fresh when hot, or chilled 1 day
Almond Dishes Index
