Kheer
Description
Kheer is a traditional Indian dessert that transforms simple ingredients into a luxurious, comforting treat. This recipe uses long-grained rice slowly simmered in milk until it becomes thick and velvety. The addition of whole cardamom pods infuses the dish with a warm, floral aroma, while sugar sweetens the creamy base to perfection. Garnished with crunchy slivered pistachios, this kheer offers a delightful contrast in textures. It is an ideal dessert for festive occasions, family gatherings, or simply as a sweet end to a hearty meal. Serve it chilled for a refreshing experience or warm for ultimate comfort.Ingredients
Directions
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Combine the milk, rice, and cardamom pods in a heavy-bottomed pot.
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Bring the mixture to a boil over medium-high heat.
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Lower the heat to medium-low and simmer, stirring occasionally, until the milk reduces to 2 cups and the rice is tender. This will take about 1 to 1.25 hours.
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Turn off the heat.
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Remove and discard the cardamom pods.
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Stir in the sugar and most of the slivered pistachios until the sugar is fully dissolved.
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Mix well and allow the kheer to cool to room temperature.
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Transfer to a serving bowl and garnish with the remaining slivered pistachios.
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Cover with plastic wrap and refrigerate until cold.
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Serve chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105.7kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 1.7g9%
- Cholesterol 4.8mg2%
- Sodium 96.0mg4%
- Total Carbohydrate 13.1g5%
- Dietary Fiber 0.0g0%
- Sugars 12.0g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a very heavy-bottomed pot (cast iron or porcelain-coated aluminum) to prevent scorching during the long simmering process.
Keep a close eye on the milk as it heats. Bring it to an "almost" boil, then reduce the heat to medium-low to maintain a gentle simmer without boiling over.
Stir the milk every few minutes. If a creamy skin forms on top, simply stir it back into the mixture; it will blend in smoothly once cooled.
This recipe requires patience. Since the reduction process is slow, it is helpful to have a book or activity nearby while monitoring the pot.
For best results, serve the kheer well-chilled to enhance its creamy texture and flavor.
