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Traditional Kheer
Kheer is one of my favorite desserts to prepare, especially during traditional Indian festivities. It is incredibly delicious, flirty and sweet, but never overdone. What is fascinating about this recipe is the delicate balance of flavors from the cinnamon and milk, which perfectly complement the soft texture of the rice. Who said rice can't be a dessert?
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Ingredients
number of servings
6
- 1⁄4 mug basmati rice
- 1 liter whole milk
- 3⁄4 mug crystal sugar
- 1⁄2 cdta cardamom powder
- A handful of almonds and raisins
- 1⁄2 cdta saffron
- 1⁄2 cdta Cinnamon powder
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Directions
90 min.
1. Step
Rinse the rice under cold water until the water runs clear. This allows the excess starch to be removed, which is always advisable when preparing rice to prevent it from sticking.
2. Step
In a large saucepan, heat the milk over medium heat until it boils. Add the rice to the milk and reduce the heat. Simmer and stir constantly to prevent the milk from burning on the bottom of the pot.
3. Step
When the rice is well cooked and the milk has reduced by half, add the sugar, cardamom powder and saffron. As these essential ingredients are added, the fresh spice notes will become more prominent and the kheer mixture will begin to thicken nicely.
4. Step
Toast the almonds and raisins in a small frying pan without oil until lightly browned. This will give them a deeper flavor, be careful not to burn them.
5. Step
Add the roasted almonds and raisins to the kheer and mix well. Simmer for another 5 minutes.
6. Step
Turn off heat and let it cool. You can serve it hot or cold, according to your taste and decorate with a little cinnamon powder before serving.
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