Kheer is a blessed dessert. We serve it at almost all our religious functions to our Gods, Goddesses and guests alike. It’s sweet, rich and comforting and very easy to make. The below makes two greedy portions.
- 1 pint whole milk
- 1 tbsp basmati rice
- 1 tbsp sugar – caster or granulated
- 2 green cardamom pods – lightly crushed
- 2 tbsp double cream
- A few pistachios to garnish
- Saffron to garnish if you like
To make it
- Warm the milk slightly and then add the sugar, crushed cardamom pods and the rice.
- Let this simmer away on a really gentle heat until the milk has reduced by half. Make sure you stir from time to time otherwise the rice will stick and burn creating unsightly brown flecks.
- While it’s simmering, lightly toast and chop the pistachios.
- Take off the heat and add sugar to your taste. I usually add just under a tablespoon but if you like it sweeter then by all means add more.
- Stir in the double cream for some extra richness and then sprinkle over the pistachios.
You can eat this on it’s own or with fruit as I’ve done above. Sometimes it’s nice with hot rotli dripping in ghee.