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Chawal ki Kheer

Rice simmered slowly in milk with cardamom until creamy, finished with pistachios and almonds. Serve chilled in clay bowls.

Prep 10 minCook 50 minTotal 1 hServes 6

Ingredients

  • ⅓ cup basmati rice, soaked 30 minutes
  • 6 cups whole milk
  • ½ cup sugar
  • 4 green cardamom pods, crushed
  • 2 tbsp almonds, slivered
  • 2 tbsp pistachios, slivered
  • 1 tsp kewra or rose water (optional)

Instructions

  1. Bring the milk to a boil in a heavy pan. Add the drained rice and cardamom.
  2. Simmer on low, stirring often and scraping the bottom, until the rice is soft and the milk thick.
  3. Add sugar and cook 5 minutes more. Stir in the kewra.
  4. Cool, then chill. Garnish with nuts to serve.

Tips

  • Lightly crush the soaked rice between your hands for a creamier kheer.
recipenkitchen.com/recipes/kheer · RecipenKitchen