Kheer
Indian rice pudding slowly cooked in milk with cardamom, saffron and garnished with pistachios and rose petals.
Total time
90 min
Prep
35 min
Cook
55 min
Difficulty
easy
Cuisine
Indian
vegetariangluten-free
Ingredients
100gbasmati rice
1.5Lwhole milk
100gsugar
6cardamom pods, seeds ground
1 pinchsaffron soaked in 2 tbsp warm milk
50gpistachios, roughly chopped
50gflaked almonds, toasted
2 tbsprose water
dried rose petalsto garnish
Instructions
1
Wash rice and soak 30 minutes, drain.
2
Bring milk to boil in a heavy pot, add rice.
3
Simmer on medium heat stirring frequently for 45 minutes.
4
Rice should break down and milk should thicken to a creamy consistency.
5
Add sugar, ground cardamom and saffron milk.
6
Cook 10 more minutes until thick but still pourable.
7
Add rose water and most of the nuts.
8
Serve warm or chilled, garnished with remaining nuts and rose petals.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
519
Protein
18.6g
Fat
20.1g
Carbs
73.3g
Fiber
9.9g
Sodium
168mg
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