Kheer is a creamy, rich Indian dessert made by simmering rice with milk, sugar, and flavored with cardamom, saffron, and nuts. It is a comforting treat commonly served on festivals and special occasions.
Wash the rice thoroughly in cold water and set it aside.
2
In a heavy-bottomed pan, heat 1 tablespoon ghee over medium heat. Add the rice (or vermicelli if using) and sauté for 2-3 minutes until it’s slightly toasted.
3
Add 4 cups of milk to the pan and bring it to a boil. Lower the heat and let it simmer for 30-35 minutes, stirring frequently to prevent the milk from sticking to the bottom of the pan.
4
Once the rice is cooked and the milk has reduced, add ⅓ cup sugar and continue to simmer, stirring occasionally until the kheer thickens to your desired consistency.
5
Add cardamom pods and saffron (if using). Stir well and simmer for another 5 minutes to infuse the flavors.
6
While the kheer simmers, lightly roast the cashews and almonds in a pan with a little ghee until golden brown.
7
Garnish the kheer with the roasted nuts and a dash of rose water if desired.
8
Serve warm or chilled, and enjoy!
Note
You can use full-fat milk for a creamier texture or opt for low-fat milk for a lighter version.
Kheer can be served either warm or chilled, depending on your preference.
