CategoryDifficultyIntermediate

As the name suggests, this dish is a milk-based dessert relying on creamy components and the rice to thicken it up to the desired consistency. The milk elements in the dish add protein, fats, and carbohydrates (along with the rice). Traditionally this dish is made with sugar instead of condensed milk but the amount of sugar in this dish is
lower than other traditional recipes, although still a decadent treat. The nuts and raisins add protein, fats, natural sweetness, and fibre.

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 l full cream milk
 80 ml Golden Delight Basmati Rice washed and soaked for 10 minutes
 125 ml condensed Milk
 25 ml cardamom Powder
 12 saffron strands
 30 ml raisins
 625 ml pistachios and almonds chopped and mixed PLUS extra for garnish
1

Soak the saffron in 30ml (2 tablespoons) warm milk for 15 minutes.

2

Pour the milk in a heavy bottomed pan. Drain the rice and add it to the milk.

3

Bring the milk and rice mixture to a boil on high heat and then reduce the heat to low and let simmer for 45 minutes, stirring frequently till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.

4

Rub the soaked saffron with your fingers to release both its color and flavour and add it to the kheer. Add the condensed milk and cardamom powder and cook for another 5-8 minutes.

5

Add the raisins and chopped nuts and mix. Cool slightly before serving. Or if you prefer, refrigerate for a few hours and serve it chilled.

6

Sprinkle the top with some chopped nuts.

Tip: You can reduce the condensed milk by 1/3 and add some extra raisins for natural sweetness. You can also use ½ low fat and ½ full cream milk. Alternately, enjoy the full decadence of the recipe, but just serve smaller portions.

Ingredients

 1 l full cream milk
 80 ml Golden Delight Basmati Rice washed and soaked for 10 minutes
 125 ml condensed Milk
 25 ml cardamom Powder
 12 saffron strands
 30 ml raisins
 625 ml pistachios and almonds chopped and mixed PLUS extra for garnish

Directions

1

Soak the saffron in 30ml (2 tablespoons) warm milk for 15 minutes.

2

Pour the milk in a heavy bottomed pan. Drain the rice and add it to the milk.

3

Bring the milk and rice mixture to a boil on high heat and then reduce the heat to low and let simmer for 45 minutes, stirring frequently till the milk thickens and the rice gets cooked and homogenizes slightly in the milk.

4

Rub the soaked saffron with your fingers to release both its color and flavour and add it to the kheer. Add the condensed milk and cardamom powder and cook for another 5-8 minutes.

5

Add the raisins and chopped nuts and mix. Cool slightly before serving. Or if you prefer, refrigerate for a few hours and serve it chilled.

6

Sprinkle the top with some chopped nuts.

Tip: You can reduce the condensed milk by 1/3 and add some extra raisins for natural sweetness. You can also use ½ low fat and ½ full cream milk. Alternately, enjoy the full decadence of the recipe, but just serve smaller portions.

Notes

Kheer