Slow Cooked Kheer – Rice Pudding with Dry Fruits is a one of my recipes specialties, that I can always rely on to impress. This dish is often prepared for special occasions including parties or festivals and a unique treat that sure will delight your friends and family.
Some things from the past simply can’t be improved upon. Our old-fashioned rice pudding recipe is a perfect example. Cooked slowly on stovetop, and with intermittent stirring , the flavor conjures up the good old days, when dessert-time seemed special and you always had something sweet after a delicious meal.
Some pointers to the recipe are :
- Slow Cooked Kheer – Rice Pudding is made with full fat milk, rice, sugar and cardamom powder. However, it tastes as delicious even if you use reduced fat milk.
- The rice pudding or chawal ki kheer is flavored by cardamom, but I also add bay leaf, a tip picked up from my aunt for the kheer preparation, as it adds a nutty flavor and makes it more delicious.
- Though small grained rice can be used for this recipe, I prefer long grained basmati rice, since it makes the dish very flavorful.
- The rich, creamy and delicious taste comes from simmering the kheer on a low heat for long time.
- ¼ cup long grained rice (preferably basmati rice)
- 4 cups milk ( full fat or reduced fat)
- 6 tbsp granulated sugar ( adjust as per your sugar preference)
- 1 small bay leaf
- ¼ teaspoon Green cardamom powder
- 1 tbsp sliced cashews
- ¼ cup whole almonds
- 10-12 golden raisins
- 2 tsp ghee
- Rinse the rice 2-3 times with water and then soak it in a small bowl for around 15-20 minutes.
- Heat a small pan, add 2 teaspoons of ghee and sauté the cashews and raisins on low flame, till it turns light brown or golden in color. Keep it aside.
- Meanwhile bring milk to a boil in a deep bottomed pan. Add the bay leaf. Take care that the milk does not burn or stick to the bottom of the pan.
- Drain the excess water and add rice to the boiled milk. Lower the heat and cook stirring frequently until the rice is cooked soft and the milk thickens.
- Blanch almonds in one cup of hot water for five minutes. Drain, peel and cut them into slivers.
- As the milk thickens, add the sugar, cardamom powder, cashews and almonds. Cook for another 5-10 minutes or until sugar is completely blended with the milk.
- Remove from heat, allow to cool a little, remove the bay leaf, stir in the raisins and transfer into small serving bowls.
- Kheer is ready to serve. Enjoy warm or chilled.