Rising up in India, my Nani (maternal grandmother) made this kheer or rice pudding on the common. I’ve fond recollections of devouring bowlfuls of these items and feeling totally crammed with a lot love and luxury.
Now you guys know I speak rather a lot about wholesome meals and one might argue that this white sugar laden kheer is way from ‘wholesome’. As a lot as I’m a fan of science and micronutrients and actual, unprocessed meals, I additionally consider that we eat to fulfill our soul. And typically, meaning having fun with Nani’s kheer
RECIPE
Yield
4 servings
Elements
- 1/4 cup white basmati rice, soaked for 1-2 hours
- 4 cups complete milk or oat milk
- 1/4 cup rose petals
- 1-2 pinches saffron threads
- 1/2 teaspoon floor cardamon
- 6-8 complete cardamon pods, gently crushed to reveal the black seeds
- 4-6 tablespoons sugar
- pinch of salt (elective)
- 2 tablespoons crushed pistachios
- rose petals and saffron threads for garnish
Technique
Drain the rice and mix roughly in a meals processor so the grains are shorter however not a powder.
Deliver the milk to a delicate boil, stirring usually to stop burning. Add the rice and prepare dinner on a low simmer, stirring usually.
Whereas the rice cooks, add 1/2 cup water to the dried rose petals and convey to a delicate boil. Simmer for 5-10 minutes till all the colour has left the rose petals. Pressure, press with a spoon to be sure to get all the pieces out from the rose petals and put aside.
As soon as the rice has almost softened and the milk has thickened a bit (20 minutes), switch a tablespoon value of the recent milk right into a small bowl. Add the saffron and press down with the again of a spoon to launch the aroma and coloration. Let stand for a pair minutes then switch the saffron infused milk to the pot of milk and rice and stir in to combine nicely. Add the cardamom and cardamom pods, sugar, pinch of salt if utilizing and blend nicely.
Simmer for an additional 10 minutes, stirring usually.
Let the kheer cool, then chill it within the fridge for a pair hours.
Serve it chilly (that’s how I prefer it) sprinkled with pistachios, rose petals and saffron threads.
