🇮🇳 Indian recipesDessert
Kheer
By Groceree
Also known as Chawal ki Kheer · Paal Payasam
Basmati rice simmered slowly in full-fat milk until the milk reduces and thickens, sweetened and scented with cardamom and saffron, and finished with almonds, pistachios and raisins. Made for festivals and temple offerings across India.
Last updated
- Servings
- 6 servings
- Prep
- 10 min
- Cook
- 1 h
- Total
- 1 h 40 min
Ingredients
basmati rice60 g
whole milk1½ l
caster sugar100 g- cardamom pods5
- saffron threads1 pinch
almonds20 g
pistachios20 g
raisins20 g
ghee1 tsp
Instructions
- 01
Wash the until the water runs clear, then soak it for 30 minutes and drain. Crush the , discard the husks and grind the seeds. Warm 2 tbsp of the and steep the in it.
- 02
Bring the rest of the to the boil in a heavy pot, then turn down to a gentle simmer.
- 03
Add the drained and simmer for 45 to 60 minutes, stirring often and scraping the sides, until the is very soft and the reduced by about half.
- 04
Stir in the , the ground cardamom seeds and the with its and cook for 5 minutes more.
- 05
Sliver the and , then fry them with the in the until the puff, and stir most into the kheer.
- 06
Serve warm or chilled, topped with the remaining nuts. It thickens as it cools.
Notes
- Use full-fat milk and a heavy pan, and scrape the sides — the reduced milk is the flavour.
- Add the sugar only once the rice is soft; sugar stops it softening.
- Called payasam in the south, where it is often made with jaggery and coconut milk.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 9 g
- Carbs
- 42 g
- Fat
- 11 g
Estimated from the ingredients.
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