This delicately spiced and velvety smooth kheer recipe is made with simple pantry staples, and is great warmed or chilled.
Ingredients
Instructions
Place the cardamom pod in a spice grinder and grind it into a powder. Set the ground cardamom aside.
In a large saucepan or heavy-bottomed pot, bring the whole milk and water to a gentle boil. Add the rice and reduce the heat to a low simmer. Cook until the rice begins to soften, about 20 to 25 minutes, stirring frequently.
Stir in the sugar, cardamom and salt. Cook the pudding for another 10 to 15 minutes or until the rice is al dente and the liquid has thickened. Editor's Tip: Stir the rice occasionally to ensure it doesn't stick to the bottom of the pot.
Stir in the nuts, raisins and, if desired, the rose water. Cook the pudding until the raisins are plump, about five minutes longer. Editor's Tip: If you like your kheer on the thinner side, enjoy it warm. If you want it thick and creamy, let it sit for a bit; it will thicken as it cools.
Nutrition
- Calories
- 297 calories
- Fat Content
- 12g fat (5g saturated fat)
- Cholesterol Content
- 21mg cholesterol
- Sodium Content
- 209mg sodium
- Carbohydrate Content
- 39g carbohydrate (24g sugars
- Fiber Content
- 1g fiber)
- Protein Content
- 10g protein.
