Kheer is a classic, milk-based rice pudding Indians love. Kheer is the term used in northern Indian, payasam in the south, or payesh in the west. Kheer may be served warm, cold, or at room temperature. A story is told that once he was persuaded to abandon his fasting, Buddha recovered his health with payasam. Classic dishes like this one have ingredients that represent India, and were brought to the United States with Indian immigrants.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 threads of saffron
- 10 cups whole milk
- 2 Tbsp basmati rice
- ½ cup brown sugar (or jaggery)
- 2 tsp rose water
- ½ tsp freshly ground green cardamom seeds
- 1 Tbsp chopped pistachios
Directions
- In a small bowl, soak saffron in 1/2 cup of milk, for 30 minutes.
- Gently bring to boil the remaining milk in a large saucepan.
- Lower heat and add rice and sugar. Stir to prevent milk from burning.
- Cook, uncovered until mixture thickens, about 35-45 minutes.
- Stir in saffron, saffron milk and rose water. Simmer on low for 15 minutes to allow flavors to meld.
- Serve hot or cold. Garnish with sprinkles of cardamom and pistachios.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.