Guilt-free kheer

Guilt-free kheer

The problem with enjoying a bowl of kheer is that it usually comes with the guilt of knowing someone had to die in order for me to eat it.

Yesterday I made some for the first time – and for a cheerful occasion: Iftaar. It turned out delicious. So delicious that I’m sharing the recipe so that you too can have “guilt-free” kheer.

The recipe is from the fourth book in Mariam Mahomedy’s Cosmopolitan Cuisine series. My notes are in parentheses.

3 cups milk (I used 1 litre)
1 cup fresh cream
1/2 cup rice
1 tin condensed milk (I’ll use 3/4 of the tin the next time as it was a tad too sweet)
1 tsp cardamom powder

1. Mix the milk and cream together and bring to a boil in a heavy-based pot. Simmer for 20-30 minutes (Stir often to prevent catching. You can also add a few strands of saffron).
2. Cook the rice in 3 cups of water (I used basmati rice, boiled for 15 minutes)
3. Strain the rice when done and add it to the milk mixture.
4. Pour in the condensed milk and use an electric beater to combine the ingredients (A minute or two is enough).
5. Lastly add the cardamom powder and let the pot simmer for 20 minutes.
6. The recipe suggests leaving the kheer to cool and then reheating just before serving. Serve hot or cold, garnished with roasted almonds and pistachios.

This recipe yields generous servings for 6 people.

Kheer, a traditional North Indian rice pudding.

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