Rice – 1 cup (washed & dried)
Milk – 1 ½ ltrs (whole milk)
Condensed Milk – 1 can / 400ml
Saffron strand – 1 pinch
Green Cardamom – 5-6/ seeds crushed in pestle & mortar
Nutmeg – 1/4 tsp / freshly grated
Raisins – 1 handful
Almonds – 1 handful / without skin
Sugar if required
Method:
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Grind the rice in a coffee grinder.
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Bring the milk to a boil, and then simmer it for 30 minutes.
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Add the condensed milk, stirring it constantly while pouring it in.
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Soak the saffron strands & cardamom seeds in a tbsp of warm milk.
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Mix the rice powder in ¼ cup of cold milk.
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Stir the rice into the simmering milk, stir continuously to avoid lumps getting formed, & bring to a boil.
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Now once again leave to simmer until rice is cooked, and the kheer/pudding has thickened, like a thick batter consistency. Stir occasionally.
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Add the freshly grated nutmeg + raisins + almonds and simmer for 5 minutes.
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Add sugar if required. I find that the condensed milk adds enough sweetness of its own.
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Cool till lukewarm, and then set in a big serving bowl, or individual bowls.
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Chill well, for at least 4-5 hours, or overnight, before serving.
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Note: Amount of rice required may differ due to starch content in different varieties. If it becomes too thick, thin it down with extra milk. If it is still too thin ( will thicken a bit & set as it cools down), add a tsp on cornflour in a tbsp of cold milk, and give it a boil. Should do the trick!
Serves 8-10
This dessert can be made a day in advance, and the work can be further reduced if you grind the rice a couple of days before.
‘Special Occasion Indian Food’…the Kheer or Rice Pudding!
