Inspired by the luscious, lightly sweetened Kheer we had at Mela, I asked my dear friend, from Mumbai for a recipe. She suggested Sanjeev Kapoor’s online demos to help me get up to speed with Indian cuisine.
I have been referencing my lovely gift, Madhur Jaffrey’s At Home with Madhur Jaffrey. Both the online and print resources have different variations of kheer using cardamom, saffron, sultanas, raisins, almonds or pistachios. I think I have found the perfect combination for me.
Kheer has a light yellow tint from the saffron and has a wonderful flavor from the cardamom pods. I didn’t realize how long I would have to stir, but you really have to boil the kheer upwards of 45 or 50 minutes to make the pudding 1/3 of the size of the original volume of the pan. I was also surprised it takes 4 or 5 cups of milk for just 4 small servings of kheer. I tried the kheer hot, it tastes like looser condensed milk with a hint of saffron, but I really like it chilled.
Adapted from Sanjeev Kapoor and Madhur Jaffrey
- 4 1/4 cups whole milk (only whole)
- 3 T Basmati rice, soaked
- 6 T sugar
- 3 green cardamom pods
- 4-6 Saffron strands
- 20-24 sliced almonds
- 25-30 Raisins
Soak saffron strands in one tablespoon of warm milk. Bring the remaining milk to boil, add rice and cardamom and reduce heat. Cook stirring continuously until it reduces to one-third of the original quantity which takes 45 to 50 minutes. Add sugar and mix well by partially crushing rice. Add cardamom powder, saffron milk, sliced almond nuts and raisins. Serve hot or cold.
Reincorporate the milky film, it makes the rice pudding taste even better.Change in the viscosity and sheen of the rice pudding, fully boiled down.The kheer in all its glory. Next time, I will double the recipe to yield more of this luscious rice pudding.