Ingredients:
1 liter of whole milk
1/2 cup of high-quality Basmati rice
1/2 cup of sugar (adjust to your preferred sweetness)
1/4 cup of sweetened condensed milk
1/4 cup of blanched and thinly sliced almonds
1/4 cup of shelled pistachios, coarsely chopped
1/4 cup of cashews, roughly chopped
1/4 cup of golden raisins
1/2 teaspoon of fragrant green cardamom powder
A generous pinch of saffron strands (soaked in 2 tablespoons of warm milk)
Process:
Rinse and Soak the Rice:
Begin by thoroughly rinsing the Basmati rice under cold running water. Soak the rice in clean water for approximately 30 minutes. This permits the rice to assimilate dampness and cook equitably in the milk.
Stew the Milk:
In a weighty lined dish, carry the entire milk to a delicate bubble. When it bubbles, bring down the intensity to a stew, and let the milk diminish and thicken step by step. Mix infrequently to keep the milk from adhering to the lower part of the skillet. This cycle might require around 30-40 minutes.
Add the Rice:
In the wake of depleting the doused rice, add it to the stewing milk.
Mix well to guarantee that the rice is equitably dispersed in the milk. Keep stewing and mixing irregularly. The rice will slowly cook, and the blend will thicken.
Improve the Kheer:
As the rice turns out to be delicate and the kheer thickens, add sugar to your favored degree of pleasantness. Mix in the improved consolidated milk to upgrade the rich surface. Keep on stewing for 10 extra minutes, permitting the sugar to break down and flavors to merge.
Implant with Saffron and Cardamom:
Add the saffron strands absorbed warm milk, and a half teaspoon of fragrant green cardamom powder. Mix these in to confer a sensitive saffron flavor and upgrade the kheer's smell. Let the kheer stew for a couple of additional minutes.
Cook the Nuts and Raisins:
In a different container, softly cook the whitened almonds, coarsely slashed pistachios, cashews, and brilliant raisins until they turn a superb brilliant brown. This step adds a great crunch and rich nutty flavor to your kheer.
Integrate the Nuts and Raisins:
Add the broiled nuts and raisins to the kheer. Blend well to equally circulate them.
Cool and Serve:
Permit the kheer to chill off to room temperature. You can serve it either warm or chilled, as indicated by your inclination. Embellish with extra nuts and saffron strands whenever you want.
Pakistani Kheer, a brilliant and velvety rice pudding, is an exemplary pastry that is often served at extraordinary events and family social occasions. Its rich, sweet, and fragrant flavors make certain to enthrall your taste buds.
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