Full Recipe:
One of the classic and most iconic desserts in India is kheer. Many versions of kheer are served at celebrations and holidays, but the one made with fragrant basmati rice remains my favorite. I prefer cooking the rice in the milk; not only does this help the milk absorb all the aroma from the rice, but it also helps develop the consistency of the pudding. Serve at room temperature or chilled. It also makes a very good breakfast option.
Serves 4 to 6
1/2 gallon/1.9 L whole milk
1/2 tsp saffron strands
1/2 cup/100 g basmati rice, rinsed and soaked for 3o minutes
1/3 cup/65 g sugar
4 whole green cardamom pods, cracked
2 Tbsp ghee or neutral oil
1/2 cup mixed dried fruit like golden raisins, chopped dates, apricots, etc.
1/4 cup mixed nuts like blanched almonds, cashews, pistachios, etc.
1/4 tsp ground black pepper
1/2 tsp rose water
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