Kashmiri Kheer (कश्मीरी खीर)
Kashmiri Kheer is a traditional rice pudding from the beautiful region of Kashmir. It is a creamy and aromatic dessert that is often flavored with saffron and cardamom, making it a delightful treat for special occasions.
Ingredients
- 1 liter whole milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 4-5 green cardamom pods, crushed
- 2 tablespoons chopped mixed nuts (almonds, cashews, pistachios)
Instructions
- Rinse the basmati rice under cold water and soak for 30 minutes.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- Drain the soaked rice and add it to the boiling milk. Stir well.
- Lower the heat and let the rice cook in the milk, stirring occasionally, until the mixture thickens.
- Add the sugar, saffron, and crushed cardamom pods. Cook for another 10-15 minutes until the kheer reaches a creamy consistency.
- Remove from heat and let it cool slightly. Stir in the chopped nuts.
- Chill the Kashmiri Kheer in the refrigerator for a few hours before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Heavy-bottomed pan Stirring spoon
Tools
Refrigerator
Serving suggestions
Serve the Kashmiri Kheer chilled, garnished with additional chopped nuts and a sprinkle of saffron strands.
Tips & tricks
For a richer flavor, you can also add a tablespoon of rose water to the kheer before chilling.
Cost
$5