Ingredients for Kheer:
| 1/2 cup basmati rice, rinsed and soaked |
| 4 cups whole milk |
| 1/2 cup sugar (adjust to taste) |
| 1/4 tsp cardamom powder |
| 10-12 saffron strands (soaked in warm milk) |
| 2 tbsp chopped nuts (almonds, cashews, pistachios) |
| Raisins (optional) |
| Rose water or kewra essence (optional) |
| Edible silver leaf (varak) for garnish (optional) |
Cooking Method of Kheer:
- In a Vardaan Cookware’s Encapsulated Stainless Steel Tope, bring the soaked rice and milk to a boil over medium heat. Stir occasionally to prevent sticking.
- Once the milk starts boiling, reduce the heat to low and let the rice simmer, stirring occasionally, until it’s cooked and the mixture thickens. This might take about 30-40 minutes.
- Add sugar and continue to cook, stirring, until the sugar dissolves completely and the kheer thickens further.
- Add saffron strands soaked in warm milk, cardamom powder, and chopped nuts. You can also add raisins at this point if desired.
- Continue to simmer the kheer for another 10-15 minutes, allowing the flavors to meld and the consistency to become creamy.
- Once the kheer reaches your desired thickness, remove it from heat. If using, add a few drops of rose water or kewra essence for a fragrant touch.
- Allow the kheer to cool slightly before serving. It will thicken a bit more as it cools.
- Garnish the kheer with chopped nuts and, if desired, an edible silver leaf (varak) for an elegant touch.
- Serve the delicious kheer warm or chilled, savoring its rich and comforting flavors.
Indulge in the traditional sweetness of kheer, a classic Indian rice pudding that delights the senses with its creamy texture and aromatic notes of saffron and cardamom.
