Rice Kheer
A luxurious and creamy traditional Indian rice pudding that transforms simple broken rice into a decadent dessert through slow simmering. Infused with the delicate floral notes of rose water and the warmth of cardamom and nutmeg, this traditional dish offers a comforting sweetness in every spoonful. The velvety texture is perfectly complemented by a garnish of golden, ghee-fried almonds and plump raisins.
Ingredients
- 1/2 cup Broken Basmati rice (Kanki) (Originally 'Tipri 0vy' (historical measure). Estimated for standard kheer consistency.)
- 2 cups Water (Originally '1/2 seer'.)
- 4 cups Whole milk (Originally 'Seer vyavya' (approx 1-1.5 liters). Adjusted to 1 quart/liter for standard consistency.)
- 1/2 cup Sugar (Originally 'Rattal 0th' (approx 1/4 lb). Adjust to taste.)
- 1 tablespoon Ghee (For frying nuts.)
- 2 tablespoons Almonds (Blanched and slivered. Originally '2 tolas'.)
- 2 tablespoons Raisins (Originally '2 tolas'.)
- 1 teaspoon Rose water (Originally '1 small spoon'.)
- 1/2 teaspoon Cardamom powder (Originally part of '0.5 tola' spice mix.)
- 1/4 teaspoon Nutmeg powder (Originally part of '0.5 tola' spice mix.)
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Instructions
- 1Peel the almonds and cut them into slivers. Wash the raisins. Heat the ghee in a small pan and fry the almonds and raisins separately until golden and plump. Remove and set aside.
- 2Clean and pick over the broken rice, then wash it lightly. Place it in a pot with the water. Cover and cook over low heat until the water has evaporated and the rice is tender and dry.
- 3Add the milk and sugar to the cooked rice. Keep the pot on the stove and stir continuously with a spoon to prevent sticking. Simmer until the kheer thickens to a creamy consistency.
- 4Once thickened, remove the kheer from the heat. Stir in the rose water, cardamom powder, and nutmeg powder. Transfer to a serving dish and sprinkle the fried almonds and raisins on top.
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