Parul Mehra is a food bloggger who specializes in creating Indian family dishes handed down from generations. She focuses on recipes that are based on ingredients used in everyday home and works to remove the fear factor that people associate with Indian cuisine.
The quintessential Indian dessert Kheer is made with rice, milk and sugar. The addition of saffron and nuts makes this rice pudding a divine treat. Also known as Ksheeram or Payasam this recipe is surprisingly simple to make and is a great way to end a lazy Sunday Brunch.
- 1/2 Cup rice
- 9 Cup milk
- 4 Pods green cardamom
- 6 Strands of saffron
- 3 Tablespoon sweetened shredded coconut
- 3 Tablespoon pistachios, chopped
- 3 Tablespoon almonds, chopped
- 3 Tablespoon raisins
- 7/8 Cup sugar
Soak the rice for 15 minutes. Drain the water and set aside.
Heat a heavy bottom pan and add rice, milk, green cardamom, saffron, shredded coconut, pistachios, almonds and raisins. Stir frequently while cooking on medium to low heat for 40 minutes or till the rice is fully cooked.
Stir in the sugar and let simmer for 5 more minutes.
Garnish with nuts and serve it either cold or warm. It tastes even better the next day.