I know some of you may be wary of using ghee/butter, but just remember--you're only supposed to eat a small bit of kheer at any time, as is the case with any dessert! A little bit of ghee or butter once in a blue moon is ok :) Roast the rice in the ghee/butter for 3 to 4 minutes, using a spatula to ensure all the grains of rice are coated.
As a reminder, if you are serving it cold, the kheer will become thicker in the fridge as it cools. If the kheer is the perfect consistency when warm, then add more milk before putting it in the fridge.
Recipe (serves 4 to 6):
- Soak the rice in warm water for 30 minutes to one hour. Drain the water from the rice and set aside.
- Warm the ghee or butter in a pot. Add the rice and toss to coat in the ghee. Roast the rice in the ghee for 3 to 4 minutes.
- Add 3 cups of milk to the pot and bring to a boil.
- While the milk comes to a boil, crush the cardamom pods, remove the skins, and ground the seeds into a powder. Chop the almonds if not already slivered.
- Once the milk comes to a boil, reduce the heat and let the milk simmer for 15 to 20 minutes until the milk thickens. Using a wooden or plastic spatula, frequently stir the milk while it simmers.
- Using the spatula, press the grains of rice against the side of the pot so that there are very few whole grains of rice left.
- Add the sugar, cardamom powder, almonds, and saffron (or honey) and stir to combine.
- If serving warm: Spoon into bowls, garnish with pistachios, and enjoy!
- If serving cold: If the consistency of the kheer is perfect, add another 1/2 cup of milk to the pot and stir. Let the kheer cool outside for 15 to 20 minutes before moving the pot to the fridge to cool further. Once ready to serve, spoon into bowls, garnish with pistachios, and enjoy!
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