Kheer is a nationally recognized dessert that is loved by millions. It is a delicious pudding made by boiling milk and sugar with rice or vermicelli and any other taste enhancing ingredients like sugar or jaggery. A variety of other assortments are added to further entice the palate, such as dates, saffron, and dry fruits. Kheer is traditionally served at auspicious occasions like festivals and special occasions. Traditionally the delicious kheer is made using rice. However, over the years there have been several variations where it is now prepared using a number of ingredients like vermicelli, makhana, ragi, sooji (semolina), and even sabudana. Here is the recipe of kheer made using basmati rice with full cream milk, which is high on creamy part. It has sultanas in it along with saffron, sugar, almonds, pistachios and cashews. You can easily make this kheer recipe in just 4 steps, and you do not need to do much hard work for it. Also, if you want to accentuate the taste or the flavour of this delectable dessert, then you can add kewra or rose water in the recipe. So gather the ingredients, and follow the steps, and you will have made your very own dessert.
1/2 cup basmati rice
2 litre full cream milk
250 gm sugar
2 teaspoon green cardamom
30 gm almonds
30 gm cashews
30 gm unsalted pistachios
30 gm sultanas
1/2 teaspoon saffron
How to make Kheer
Rinse the rice and soak it for 15-20 minutes. Boil the milk, and put one tablespoon of boiled milk in a bowl. Once warm, add a few saffron strands to the tablespoon of milk.
While the milk is boiling, drain all the water from the rice and add it to the milk. Cook the rice on low flame till it is half cooked, then mix sugar as required, and continue cooking. Simmer till the rice is almost cooked.
Add half a teaspoon of cardamom powder, chopped cashews, sliced pistachios and the saffron dissolved milk to the rice. Mix and continue to cook. Once the rice grains are cooked and the kheer thickens, scrape milk solids from the sides and add it to the kheer.
Garnish with one tablespoon of golden raisins (sultana) over the kheer, and serve hot or cold. (Tip: Add one tablespoon of rose water or kewra water to enhance the flavour.)