Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payas, gil-e-firdaus and firni.
- Rinse and soak basmati rice in water for minimum 30 minutes.
- Heat ghee in a saucepan and add cardamom, cloves and bay leaf.
- Drain the rice using a strainer. When the oil starts fragrancing add the nuts and dry fruits and stir fry for a few seconds on a low flame till they turn light golden in colour. Keep them aside.
- Add the rice to the ghee and stir fry for a few seconds and keep it aside.
- Now add the milk to the same saucepan and bring it to a boil. Add the rice to the milk and let it cook on a low flame.
- Once the rice is more than halfway done, add a few strands of saffron, cardamom powder and roasted nuts and dry fruits. Add condensed milk and sugar to taste. Stir well.
- Check the consistency. We do not intend the kheer to be too watery or too thick. If the kheer is too thick add a few drops of water.
- Break the paneer ball into small pieces and add it to the kheer. Switch off the flame, place the kheer in a bowl and garnish with sliced nuts and raisins.
Now the rice kheer is ready to serve hot, warm or cold. Hope you enjoyed the recipe.