- 1.5 litres of Milk
- 3/4 cup Rice
- 1 cup white sugar
- 1 tbsp powdered cardamom
- 5 almonds (soaked in hot water)
- 7 cashews (soaked in hot water)
- Take a bowl of boiling hot water and add the 5 almonds and 7 cashews to it. Soak it for however long you can (preferably an hour).
- After it is soaked, peel the skin off the almonds and cut both the almonds and cashews into small pieces and keep aside.
- Now, take 2 tbsp of water, and put it in a big pot (preferably stainless steel).
- Pour in 1.5 litres of milk into the pot and place it on the stove for heating.
- Let the milk boil till it starts bubbling very little in some places
- Now take 3/4 cup of rice, and wash it thoroughly.
- Drain out the excess water and add the rice to the milk just after it starts to bubble very little.
- Now comes the difficult part – you need to constantly stir the milk and rice for at least 65-70 minutes, on low/low-medium flame, by giving your arm some rest every couple of minutes. This is done in order to not let the milk burn at the bottom.
- Once the rice seems to be boiled in the pot, add the almonds and cashews and continue to stir.
- You’ll notice how the mixture has thickened with a creamy texture and the rice is fully boiled. This happens after around 65-70 minutes of stirring.
- Then add 1 cup of sugar to the pot and stir for another 3 minutes. Be mindful of not burning the milk.
- Now transfer the contents of the pot to a serving dish, and let it cool for about 20 minutes.
- Once it’s cooler, add 1 tbsp of powdered cardamom to it and mix well in the serving dish itself.
- If you want, you can garnish the Rice Pudding with toasted nuts or saffron threads or cardamom powder – this is optional.
- Once the Rice Pudding has reached room temperature, put it in the fridge and refrigerate for at least an hour before serving.
- Enjoy traditional Indian Kheer served cold!
Indian Rice Pudding (Kheer) has numerous variations in India and is prepared differently in different parts of the country – owing to the immense diversity in culture and communities. This particular variant of Kheer is a traditional recipe of the conservative “Marwari” community in India who originally come from the western part of the country – Rajasthan. This recipe is quite tedious to follow, but that’s how our grandmothers cooked it in olden times when additives weren’t available, and this is how they also retained the intense flavours of such simple ingredients. Cooking on a low flame for a longer duration has been a mantra for mastering most Indian delicacies of the traditional era. Through this recipe provided to me by my Marwari grandmother, I wish to spread my love for Indian food and teach how it is cooked, to those living on the other side of the world with limited access to recipes.
Try it out and let us know how it turned out in the comments below!