Kheer is a traditional Panjabi and Indian rice pudding, loved for its rich, creamy texture and delicate flavours of cardamom and nuts. Slowly cooked with milk, rice and sugar, this comforting dessert is often prepared for family gatherings, celebrations and festive occasions. Garnished with almonds and pistachios, Kheer can be enjoyed warm or chilled.
*****INGREDIENTS*****
- 1 litre whole milk
- ½ cup basmati rice
- ½ cup sugar, or according to taste
- ½ teaspoon ground cardamom
- 10 almonds, finely chopped
- 10 pistachios, finely chopped
- 1 tablespoon raisins (optional)
- A few strands of saffron (optional)
- 1 teaspoon rose water (optional)
Whole Spices
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Cloves
- 1 Star anise
- 2 Black cardamom pods
For the Bhature
- 1½ cup all-purpose flour
- ½ cup semolina
- 1½ tsp baking powder
- 2 tsp sugar
- 3 tbsp oil
- ½ cup yoghurt
- Warm water if needed
- Salt to taste
- Oil for deep-frying
*****INSTRUCTIONS*****
- Rinse the basmati rice thoroughly and soak it in water for around 20 minutes. Drain well.
- Pour the milk into a heavy-based saucepan and bring it gently to the boil.
- Add the drained rice and reduce the heat. Simmer gently, stirring regularly to prevent the milk from sticking to the bottom of the pan.
- Cook for approximately 30–40 minutes, or until the rice is soft and the milk has thickened to a creamy consistency.
- Add the sugar and ground cardamom, stirring well until the sugar has completely dissolved.
- Stir in half of the chopped almonds and pistachios, along with the raisins and saffron, if using.
- Cook for a further 5–10 minutes, then remove from the heat. Add the rose water, if desired.
- Garnish with the remaining almonds and pistachios before serving.
Serve the Kheer warm for a comforting dessert, or refrigerate and enjoy chilled for a deliciously creamy traditional treat.
