Ingredients Jump to Instructions ↓

  1. rice - 1 cup (I use Basmati)

  2. milk - 2 litres (full cream)

  3. cardamom - 5-6 (seeds ground in pestle & mortar)

  4. saffron strands - 1 pinch (soaked for 10 mins in 1 tbsp warm milk )

  5. raisins - 1/4 cup

  6. almonds - 1/4 cup

  7. sugar - 3/4 cup (Start with 1/2 cup and increase if required)

  8. Cream - 1/2 cup (optional for a GREATER tasting kheer/pudding)

  9. Nutmeg- 1/2 tsp grated fresh

Instructions Jump to Ingredients ↑

  1. Put the milk (less ½ cup) in a heavy bottom pan and bring to a boil, stirring often.

  2. Blanch the almonds in boiling water for 2-3 minutes and peel them. Reserve for later.

  3. Meanwhile, wash rice, drain and microwave for 1 min. Separate the grains and microwave further for a minute.

  4. Spread out in a platter to cool, and then grind in a coffee grinder till nicely done. Set aside. (Can be done days in advance)

  5. Once the milk comes to a boil, mix the ground rice into the remaining cold ½ cup of milk.

  6. Stir this into the boiling milk, giving it a good stir since rice tends to form lumps otherwise.

  7. Add cardamom powder and saffron strands.

  8. Reduce heat to a simmer, add cream (YES, good idea!!), and allow to cook for about 45 mins till rice gets cooked and the kheer/pudding thickens to a good consistency. Make sure the milk is stirred on and off to avoid it becoming lumpy.

  9. Add the raisins,nutmeg and almonds (reserve a few almonds to slice for garnishing if desired).

  10. Add the sugar, mix well, adjust for sweetness…remove and allow it to cool.

  11. Once it cools down a bit, transfer to a bowl (or individual bowls) to set . Garnish if desired.

  12. Chill well (4-6 hours) before serving.

  13. Note: Varieties of rice differ…one kind may have more starch than the other.

  14. If you want it thicker (or if it doesn’t thicken enough), add a tsp of cornflour dissolved in 2 tbsp of cold milk once the rice is cooked.

  15. Do remember though that the kheer/pudding will continue to thicken as it cools once done.

  16. Also if the kheer/pudding does appear lumpy after the rice is cooked, run the hand mixer/whisk through the kheer/pudding before the raisins and almonds are added!!


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