I started writing this post with “Once upon a time, there were two very close friends- Auspicious occasion and Kheer. So much so that one never went anywhere without the other.” Then I stopped and realized that I am reading too much fiction these days. Anyways, you get my point. No occasion in north India is complete without Kheer. It is one of the most original and ancient Indian dessert. Also one of the most delicious too. If you do not like kheer for some reason, I can bet you haven’t eaten a good one yet. As easy and simple as it is to make Kheer, it is equally easy to make a mediocre one too.
I never liked kheer as a child, probably coz I never liked the way my mom prepared it. It was good but not mind-blowing. Until one day, one of my aunt sent Kheer to us. It was so delicious that it was not a wonder we finished all of it in minutes. And that’s how I knew not all Kheers are mind-blowing :). Some are just milk and rice mixed together with sugar while some are fit for the Royals. This Shahi Kheer is royal in every which way. Saffron-infused-milk reduced on stove for hours and then mixed with lots of nuts and Khoya. Just the way I like it.
- 1 tsp Ghee
- 1/2 cup white Basmati Rice
- 8 and 1/2 cup Whole Milk
- 12-14 oz. Condense milk (depending upon your sweetness preference)
- 3/4 tsp Cardamom powder
- 150 gms of fresh melted soft home-made Khoya or 100 gms grated store-bought Khoya
- 40 gms peeled and sliced Almonds
- 15 gms peeled and Sliced Pistachios
- In a heavy bottom, wide mouth wok or pan, add ghee.
- To it, add rice and cook until it is slightly translucent. We do not have to change its color.
- Add milk, condense milk and Khoya to it. Cook until it reduces to 2/3rd of the original amount.
- Keep stirring from time to time to scrape the bottom and sides of the wok.
- Add cardamom powder, nuts and saffron (soaked in milk for color) to it and turn off the stove.
- Chill in refrigerator and serve.
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