Kheer is a traditional dessert which is made at special events or festive occasions in India. It tastes best when made in the traditional way of reducing whole milk by simmering for a long period of time which ofcourse requires lot of patience. But in this day and age you could still take a short cut by using half and half or full cream to acquire the same result
1 1/2 Litres Whole Milk
1/4 Cup Basumathi Rice
3/4 – 1 Cup White Sugar
15 Almonds for garnish
4 – 5 Drops Rose Essence
1 Tsp Ghee (Clarified Butter)
2 Green Cardamoms
1. Boil milk and leave on simmer to thicken for till it reduces to half the original quantity. This process almost takes an hour. Wash the basumathi rice 3 or 4 times till the water runs out clear and leave it to soak in water for half an hour.
2. In another pot on medium heat add ghee. Crack the cardamoms a bit to release the flavour then add to the pot followed by the soaked basumathi rice.
3. Sauté the basumathi rice in the ghee till it dries up a bit, then add 3 – 4 cups of water and let it cook till it becomes soft and slightly mushy on low medium heat. Keep an eye on it so it does not burn after all the water gets absorbed.
4. Add sugar and the reduced whole milk, cook for some more time on simmer while stirring continuously. When it is of porridge consistency remove and leave it to cool.
5. Meanwhile microwave almonds soaked in water for 40 seconds on high. When cool peel, cut into thin slivers and set aside for garnish.
6. Add 4 to 5 drops of rose essence to the kheer, mix well, transfer to a serving bowl, garnish with almonds, chill in the fridge and serve cold. Chilled Kheer tastes better. Enjoy it on its own or with Halwa pies.