Kheer (Indian Rice Pudding)

This silky, aromatic rice pudding is comfort in a bowl—fragrant with cardamom and studded with nuts, it's how Indian families end their meals with pure joy.

Ingredients:

• 1 litre whole milk
• 75g basmati rice
• 60g sweetened condensed milk
• 4–5 green cardamom pods, crushed
• A pinch of saffron strands
• 30g sliced almonds
• 20g cashews, halved
• 15g raisins
• 1 tablespoon ghee
• Rose petals (optional, for garnish)

Method:

1. Rinse the rice thoroughly under cold water until the water runs clear. Toast it lightly in a dry pan for 2–3 minutes, stirring gently.
2. Heat the ghee in a heavy-bottomed pan and lightly fry the cashews, almonds, and raisins until golden. Set aside, leaving the ghee in the pan.
3. Bring the milk to a gentle simmer in the pan, then add the toasted rice and cardamom. Stir occasionally to prevent sticking.
4. Simmer for 30–35 minutes, stirring frequently, until the rice is tender and the mixture thickens (it should coat the back of a spoon).
5. Stir in the condensed milk and saffron, cooking for another 2 minutes.
6. Pour into bowls, top with the fried nuts and raisins, and chill before serving or enjoy warm.

Chef's tip: Stir the kheer frequently—this isn't laziness, it's technique. The friction releases the rice's starch, creating that signature silky texture you can't rush.