Indian cuisine · Desserts & Sweets

Kheer

Slowly simmered rice pudding with cardamom, saffron and nuts – creamy, fragrant, festive.

Ingredients · for 4 servings

• 100 g basmati rice
• 1 l whole milk
• 80 g sugar
• 6 cardamom pods
• 1 pinch saffron threads
• 30 g almonds
• 30 g pistachios
• 2 tbsp raisins

Instructions

1. Wash the rice and soak for 20 min; steep the saffron in 2 tbsp warm milk.
2. Bring the milk to a boil, add the drained rice and simmer uncovered over low heat for 35–40 min – stir often so nothing sticks.
3. Crush the cardamom seeds in a mortar and stir in with the sugar.
4. Add the saffron milk, raisins and half the sliced nuts.
5. Keep simmering until the kheer flows thick and creamy off the spoon – it will thicken further as it cools.
6. Serve warm or chilled, sprinkled with the remaining nuts.