Want the sweets with none of the hassle?

Place an order now

Directions

0/0 steps made
  1. Wash and soak rice for 30 minutes.
  2. Boil in water till very soft (can be mashed). Do not drain.
  3. Use the leftover water to mash the rice with a whisk or spoon.
  4. In a small bowl mix the almonds and cardamom powder in very little water.
  5. In a separate pan pour the milk and add the almonds+cardamom mix, sugar and saffron. Bring to a boil stirring constantly so it doesn’t stick to the bottom of the pan.
  6. When the milk mixture boils, reduce flame to low-medium (should continue to bubble).
  7. After 10 minutes, add the powdered milk and cream.
  8. Let the mixture continue cooking until it reduces and thickens (this takes about 30 minutes). Stir every few minutes.
  9. Take off the heat. The mixture will be grainy.*
  10. Pour into a bowl and garnish with finely chopped peanuts and almonds.

Notes:

  • To make fine/smooth kheer (instead of grainy), replace steps 2-3 and do this instead:
    • Dry the rice completely.
    • Grind to a fine powder.