Ingredients

The following ingredients have 4 Servings
  • 5 ½ cup whole milk
  • ¾ cup of sugar
  • 6 tablespoon ground basmati rice (Read the notes below to make your own.)
  • ½ teaspoon cardamom powder
  • 3 tablespoon cornstarch dissolved in half cup whole milk
  • ¼ cup chopped or sliced toasted almond
  • 3 tablespoon pistachio cut in halves
  • 6 to 8 saffron threads soaked in ¼ cup hot water

Instruction

  • In a large saucepan, add the milk and the sugar, stir until the sugar dissolves.
  • When the milk comes to a boil, reduce the heat to medium-low and add the cardamom powder. Stir for two minutes.
  • Add the ground rice and from now on stir regularly to avoid burning the milk and forming lumps.
  • Add the saffron and water mixture into the kheer and keep stirring.
  • Add the cornstarch mixture and continue stirring.
  • When the kheer is thick and creamy in texture, add the almonds and pistachio.
  • The kheer is ready after 20 to 25 minutes of cooking on medium-low heat.
  • Pour the kheer in the serving bowls and garnish with nuts.
  • Serve the kheer warm or at room temperature.