Food Journal
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Rose & Cardamom Kheer
A traditional rice pudding elevated with rose water and fresh cardamom.
“My grandmother made kheer without a recipe. I have tried to make her version thirty times. This is not her version, but it is mine, and it is good.”
Ingredients
- ½ cupbasmati rice — rinsed
- 1 litrefull-fat milk
- 4 tbspsugar — adjust to taste
- 6cardamom pods — lightly crushed
- 1 tbsprose water — good quality
- handfulpistachios — roughly chopped
- pinchsaffron — optional
- 1 tbspdried rose petals — to garnish
Method
- 1
Bring milk to a gentle boil in a heavy-bottomed pan. Add the rinsed rice and crushed cardamom pods.
- 2
Reduce heat to low. Cook gently, stirring often, for 25-30 minutes until the rice is soft and the milk has thickened.
- 3
Add sugar and stir until dissolved. Add saffron if using.
- 4
Remove from heat. Stir in the rose water.
- 5
Serve warm or chilled, scattered with pistachios and rose petals.