Kheer comes from the word 'Ksheer ' in Sanskrit which means milk. This rice pudding is a result of slow cooking and requires some patience. It can be served warm in winter and cold in summer. I have seen and tried recipes that make it with nutmeg or saffron. While the basic recipe remains the same, spice will dominate the flavor of this dish.
4 cups whole milk
1⁄4 cup uncooked white basmati rice
1⁄2 teaspoon ground cardamom
1⁄4 cup chopped unsalted cashews
1⁄4 cup green/ golden raisins
1⁄2 cup granulated cane sugar
1 Tablespoon rose water
A pinch of salt
- In a medium THICK BOTTOMED saucepan over medium heat, heat milk and rice.
- Once the mixture has come to a boil, reduce heat to simmer and cook for 20 minutes. Stir once every 5 minutes and scrape the sides of the pan, adding milk scrapings (if any) back into the milk. NOTE: Milk can get stuck to the bottom of the pot, so make sure that you scrape the bottom of the pot every time you stir.
- Add cardamom, cashews, raisins, and sugar, and cook for another 5 minutes.
- Finally, add a pinch of salt and rose water while the dish is warm; stir.
- Remove from heat and serve.