Dry Fruit Kheer
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Dry Fruit Kheer
- 1 liter full fat Organic Milk
- ¼ cup Basmati Rice
- 5 to 6 tbsp. Sugar or as required
- 6 green Cardamoms, powdered
- a pinch of Saffron
- 15–20 Almonds, blanched and sliced
- 12–15 Cashews
- 12–15 Pista
- 25–30 Raisins
Rice kheer, also known as rice pudding, is a beloved dessert in Indian cuisine. Its creamy texture, aromatic saffron, and the warmth of cardamom make it a perfect treat for any occasion. Here’s how to prepare this delightful dish in the comfort of your own kitchen.
Step 1. Rinse the rice till the water runs clear of the starch. Soak the rice in enough water for 30 minutes.
Step 2. Heat milk and let it come to a boil. Meanwhile, drain the rice and keep it aside.
Step 3. Reduce the flame and add the rice.
Step 4. Stir and simmer the milk and let the rice grains cook.
Step 5. The whole process of cooking the rice in the milk takes about approx. 35-37 minutes on a low flame. After the rice is added, add the sugar.
Step 6. Stir and continue to stir often so that lumps are not formed. Scrape the sides of the pan and add this dried milk into the pan.
Step 7. Meanwhile, in a microwave-safe bowl take the almonds and cover them with water. Microwave on high for 2-3 minutes.
Step 8. Let the almonds cool and then peel them. Slice them along with the cashews. Rinse the raisins and keep them aside.
Step 9. Soak the pasta and wash and slice it. Take the cardamoms in a mortar and pestle and then powder them finely. Remove the peels and keep the powdered cardamom aside.
Step 10. When the rice is almost ¾th done, add the almonds, cashews, cardamom powder, and saffron. Cook further till the rice grains are completely cooked.
Step 11. The kheer would also thicken by then.
Step 12. Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
Step 13. Switch off the flame add the raisins and pasta and Stir.
Step 14. You can serve the rice kheer, hot or warm. Or pour in serving bowls and refrigerate. This rice kheer stays good for 1-2 days in the refrigerator.