indiandessert· 6 servings
≈878 kkal · P 34.5g · L 47.9g · KH 71g (per recipe, TKPI estimate)
Kheer
MBG-eligible
Ingredients
- 1/2 cup basmati rice
- 4 cups full‑fat milk
- 1/2 cup granulated sugar
- 1/4 tsp ground cardamom
- 2 tbsp ghee (clarified butter)
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 2 tbsp golden raisins
- a pinch of saffron strands
- 1 tsp rose water
Instructions
- 1Rinse the rice thoroughly and soak in water for 30 minutes, then drain.
- 2In a heavy‑bottomed saucepan, bring the milk to a gentle boil over medium heat.
- 3Add the soaked rice to the boiling milk, stirring continuously to avoid lumps.
- 4Simmer on low heat, stirring frequently, until the rice is soft and the mixture thickens to a creamy consistency (about 20‑25 minutes).
- 5Stir in the sugar, ghee, ground cardamom, and saffron; cook for another 5 minutes.
- 6Add the chopped almonds, pistachios, and raisins; mix well and cook for 2 minutes.
- 7Remove from heat and stir in the rose water.
- 8Allow the kheer to cool to room temperature, then refrigerate for at least 2 hours before serving.
Source: llm-generated