Kashmiri Kheer

Kashmiri Kheer

Rice pudding from Kashmir

Ingredients

  • 3/4 cup basmati rice, soaked for hour
  • 8 cups whole milk
  • 1 cup sugar
  • 1 teaspoon Cardamom Powder
  • pinch saffron threads, crumbled
  • 1/4 cup almonds, blanched and halved
  • 1 tablespoon dry coconut and raisins

Instructions

  1. Heat milk along with drained rice. Bing to boil. Keep stirring in between. Simmer till rice is cooked and completely disintegrated for about 40-45 minutes.
  2. Turn off heat. Add sugar, cardamom, saffron, almonds, coconut and rasins. Mix.
  3. Serve Kashmiri kheer chilled.

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