Kheer is a rice pudding made by boiling rice, or vermicelli with milk and sugar. It is usually flavoured with cardamon, raisins, saffron and nuts(pistachio and almond are most common) and is served as a dessert. What makes this particular dessert so versatile and always a crowd pleaser is that it can be served hot or old making it perfect for any season!
Its become quite a favourite in our home, and especially now with both the children attempting to fast, its also very nutritious!
There’s lots of recipes and many different varieties, but here’s how I prefer to make it.
- 1 1/2 litre milk
- 1 cup basmati rice
- 1/2 cup vermicelli
- 2 tbsp sugar – caster or granulated
- 2 green cardamom (elachi) pods – lightly crushed
- Roasted almonds
- Sprinkle of Cinnamon
- Warm the milk slightly and then add the sugar, crushed cardamom pods and the pre-cooked rice.
- Let this simmer away on a really gentle heat until the milk has reduced by half. Make sure you stir from time to time otherwise the rice will stick and burn creating unsightly brown flecks.
- While it’s simmering, lightly chop and toast the almonds. Also lightly braise the vermicelli, in ghee, or regular cooking oil until it turns a light golden colour.
- Before adding vermicelli and almonds to the mixture, I usually do a quick blitz with a stick blender. Add in vermicelli and nuts thereafter.
- Take off the heat, serve as is or if you prefer it sweeter and for extra rich creaminess, stir in half a can of condensed milk.
- Cinnamon isn’t a common spice in this particular dish, but I enjoy it, so a quick sprinkle and you’re done!
Read Bismillah and Enjoy 😀