For 4 Servings:
1 cup of Basmati rice
6 cups of whole milk
1 cup of heavy cream or condensed milk
1/2 cup of sugar or jaggery
1/4 teaspoon of cardamom powder
1/4 teaspoon of nutmeg powder
1/4 teaspoon of saffron strands
1/4 cup of raisins
1/4 cup of slivered almonds or cashews
1. Rinse the rice and soak it in water for about 30 minutes.
2. In a heavy-bottomed pot, bring the milk to a boil over medium heat.
3. Reduce the heat and let it simmer for about 15-20 minutes, or until it starts to thicken.
4. Drain the rice and add it to the milk. Let it cook for about 15-20 minutes, or until the rice is cooked and the milk thickens.
5. Add sugar and cardamom powder and stir until sugar is dissolved.
6. Add chopped nuts like almonds, cashews, and raisins and continue to cook for another 5 minutes.
7. Turn off the heat and let the kheer cool down.
8. Garnish with more chopped nuts, raisins, and cardamom powder.
9. Serve the kheer chilled or at room temperature
For 4 Servings:
1 cup of Basmati rice
6 cups of whole milk
1 cup of heavy cream or condensed milk
1/2 cup of sugar or jaggery
1/4 teaspoon of cardamom powder
1/4 teaspoon of nutmeg powder
1/4 teaspoon of saffron strands
1/4 cup of raisins
1/4 cup of slivered almonds or cashews
1. Rinse the rice and soak it in water for about 30 minutes.
2. In a heavy-bottomed pot, bring the milk to a boil over medium heat.
3. Reduce the heat and let it simmer for about 15-20 minutes, or until it starts to thicken.
4. Drain the rice and add it to the milk. Let it cook for about 15-20 minutes, or until the rice is cooked and the milk thickens.
5. Add sugar and cardamom powder and stir until sugar is dissolved.
6. Add chopped nuts like almonds, cashews, and raisins and continue to cook for another 5 minutes.
7. Turn off the heat and let the kheer cool down.
8. Garnish with more chopped nuts, raisins, and cardamom powder.
9. Serve the kheer chilled or at room temperature
