- 1/2 cup rice soaked for 30 minutes, washed and dried
- 4 cups whole milk (preferred)
- 1/2 tsp cardamom powder
- 1-2 tsp rose water (optional)
- 3/4 cup sugar (adjust according to taste)
- 1 tsp ghee or butter
- Pinch of saffron
- Bring 3 cups of milk to a simmering boil in a large pot on med heat. Keep stirring. Do not let milk burn. It should reduce to half the amount that you started with.
- While milk is simmering, blend the rice and the remaining 1 cup milk in a blender until smooth but still slightly grainy consistency.
- When the milk in the pot comes to a simmer, slowly add in the blended rice mixture a little bit at a time while stirring to avoid lumps. Let cook for a few minutes. Keep stirring.
- Add 1 tsp ghee or butter and mix well.
- Add in sugar and mix again.
- Now add cardamom powder. Mix well.
- Add rose water if using and stir.
- Turn the heat down to med low and keep stirring until the mixture starts to thicken.
- Add saffron and mix.
- The kheer should start to thicken. Turn off heat once desired consistency has been reached. Remember kheer will thicken further once it’s cooled.
- Garnish with some chopped nuts and saffron. Serve chille or warm. Enjoy!