Rice Flour Pudding (Kheer)
A velvety, custard-like dessert crafted from fine rice flour and rich milk, infused with the warming aromatics of cardamom and nutmeg. This traditional Parsi-Gujarati pudding features a smooth, thick consistency similar to a phirni, elevated by the addition of ghee-fried almonds and plump raisins. Finished with a delicate hint of rose water, it offers a sophisticated balance of textures and sweet, floral flavors perfect for ending a meal.
Ingredients
- 1 cup Rice flour (fine) (Quantity estimated based on liquid ratio (originally listed with unclear weight). Use fine rice flour.)
- 1 cup Sugar (Quantity estimated based on standard sweetness ratios.)
- 4 cups Whole milk (Originally '2 Sher' (approx 1 liter).)
- 1 1/2 cups Water (cold) (Originally '3/4 Sher' (approx 375ml).)
- 2 tablespoons Almonds (Originally '2 Tolas'. Blanched and peeled.)
- 2 tablespoons Raisins (Originally '2 Tolas'.)
- 1 tablespoon Ghee (For frying nuts. Quantity estimated.)
- 1 teaspoon Rose water (Originally '1 small spoon'.)
- 1/2 teaspoon Cardamom powder (Quantity estimated.)
- 1/4 teaspoon Nutmeg powder (Quantity estimated.)
Instructions
- 1Peel the almonds and cut them into halves or slivers. Wash the raisins. Heat the ghee in a small pan and fry the almonds and raisins separately until the almonds are golden and raisins are plump. Set aside.
- 2In a heavy-bottomed pot, place the rice flour. Gradually add the cold water while stirring continuously to ensure the flour dissolves completely without forming any lumps.
- 3Place the pot on low heat. Stir constantly until the flour mixture thickens. Once thick, add the milk and sugar. Continue to cook on low heat, stirring constantly to prevent sticking, until the mixture thickens again into a creamy pudding consistency.
- 4Remove the pudding from the heat. Stir in the cardamom powder, nutmeg powder, and rose water. Pour the hot pudding into serving cups and garnish with the fried almonds and raisins.