Kheer

  • 1 cup basmati rice, raw
  • 2 cups water
  • 2 tsp ground cardamom
  • 2 qts milk
  • 1 cup honey
  •  sugar
  • 3 tbsp butter
  • 1/2 tsp saffron threads
  • 1/2 cup pistachios, shelled
  • 2 tsp rosewater
  1. Cook the rice in the simmering water for 15 minutes. 
  2. Add the milk to the rice and then raise the heat to medium and cook, uncovered for one hour, stirring every 2 to 3 minutes.
  3. Add the honey, butter, cardamom, and saffron.  Stir continuously for 5 minutes.
  4. Add  sugar to taste.
  5. Continue to cook for 15 minutes, stirring frequently.
  6. Transfer to a serving bowl, sprinkle in the pistachios and stir in the rosewater.
  7. Chill at least 2 hours and then serve.

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