Sobre esta receta

Kheer es un amado budín de arroz indio hecho hirviendo lentamente arroz basmati en leche entera hasta que esté espeso, cremoso y ligeramente endulzado. Perfumado con cardamomo, azafrán y agua de rosas, y terminado con nueces tostadas y pasas, es un postre atemporal servido en festivales, celebraciones y cenas familiares. Esta receta clásica y bien probada es directa y tolerante — solo se necesita un poco de paciencia al remover.

Instrucciones

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak in fresh cold water for 20–30 minutes, then drain completely. Soaking helps the basmati rice cook evenly and break down gently into the milk.

2. 2

   In a small mixing bowl, combine the saffron strands with 2 tablespoons of warm milk. Stir gently and set aside to bloom for at least 10 minutes. The milk will turn a golden orange color.

3. 3

   In a heavy-bottomed pot or wide saucepan, heat the ghee over ^[medium heat]. Add the cashews and almonds and sauté for 1–2 minutes until lightly golden. Add the golden raisins and stir for another 30 seconds until they puff up. Remove the nuts and raisins with a slotted spoon and set aside on a plate. Leave any remaining ghee in the pot.

4. 4

   Pour the whole milk into the same pot. Bring to a boil over ^[medium-high heat], stirring frequently to prevent a skin from forming and to avoid scorching on the bottom. Watch carefully — milk can boil over quickly.

5. 5

   Once the milk comes to a boil, add the drained basmati rice. Stir well to combine. Reduce the heat to ^[low] and simmer uncovered, stirring every 3–4 minutes, for 35–40 minutes. The milk will reduce significantly and the basmati rice will become very soft and the mixture will thicken to a creamy, porridge-like consistency. Scrape the bottom and sides of the pot each time you stir to prevent sticking.

6. 6

   Once the kheer has thickened to your liking (it will thicken further as it cools), stir in the sugar. Mix well and cook for another 3–4 minutes until the sugar is fully dissolved and incorporated.

7. 7

   Remove from heat. Stir in the ground cardamom, the bloomed saffron milk, and the rose water (if using). Mix gently to combine. Taste and adjust sweetness if needed.

8. 8

   Stir in most of the toasted nuts and raisins, reserving some for garnish. Transfer the kheer to serving bowls or a large serving dish. Garnish with the reserved nuts, raisins, and sliced pistachios.

9. 9

   Serve warm, at room temperature, or chilled. For chilled kheer, let it cool to room temperature, then cover and refrigerate for at least 2 hours. If it thickens too much in the fridge, stir in a splash of cold milk before serving.