Indian Rice Pudding Recipe

Ingredients

1 cup soaked short grained rice
1 liter full cream milk
4 tablespoons of milk, separately
100 grams jaggery (refined molasses)
(or 100 grams sugar)
1 tsp cashew nuts
1 tsp currants
1 tsp almonds split into two
2 cardamoms
2 tbsp ghee (clarified butter)
3 strands of saffron
flaked pistachios for decorating

Method

Bring the milk and rice to a boil. Add the cardamom seeds to the milk and simmer till milk is thickened and the rice is cooked through. In the meantime, heat the ghee in a small pan and slightly roast the cashew nuts, almonds and the raisins. When the milk is sufficiently thickened, add the dried fruits and if you are using sugar, add the sugar and stir well.

Remove from fire.

If jaggery is being used, it needs to be added only when the kheer cools down slightly, or else the milk will split. For that, warm separately three tablespoons of milk. Stir in the jaggery till it dissolves well. Add this mixture to the pudding and mix in well.

In another tablespoon of warm milk, add the saffron and let it sit till the color of the saffron dissolves, making the milk a warm yellow in color. Add this milk with the saffron strands to the kheer mixture and mix this in too.

Cool down the pudding completely and serve decorated with flaked pistachios.