serves
4
prep
1 hour
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
1
hour
cooking
45
minutes
difficulty
Easy
level
Ingredients
- ¼ cup rice
- 4-5 strands saffron
- 2 cups full cream milk
- pinch of salt
- ½ tsp cardamom crushed
- 1 tbsp ghee
- 2 tbsp almonds crushed
- 2 tbsp pistachios crushed
- 2 tbsp raisins
- 1 tbsp rose water (unsweetened)
- dry rose petals for garnish
For date molasses
- 150g dates (seedless)
- ½ cup boiling water
Resting time: A few hours in fridge
Instructions
- Soak the rice in milk for an hour and add the saffron and cardamom to it.
- To make the date molasses, add the boiling water to the dates and keep aside for 30 minutes.
- Gradually crush the dates and mix them with the water.
- Pass through a sieve and into a thick-bottomed pot and heat until it thickens.
- Add the soaked rice in milk to the pot and keep stirring on a low heat.
- Cook until the rice is fully cooked and the kheer has thickened.
- In another pan, heat the ghee and add the nuts and raisins to it. Keep a few nuts aside for garnish.
- Pour the contents of the pan into the kheer and stir well.
- Add a pinch of salt and keep cooking until desired thickness is achieved.
- Remove from heat and allow to cool. Once cooled, add the rose water.
- To serve, pour the kheer in small bowls and garnish with the nuts, rose petals and serve chilled.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
