Rice Kheer is a popular dessert prepared all over India. Known by different names like Kheer, Doodhpak or Paal Paysam, it is thick, creamy and utterly delicious. Fragrant Basmathi rice is the best choice for making kheer.
- 1 litre milk
- 100 gms Basmathi rice
- 16 tsps sugar
- 1 large pinch kesar/saffron
- 1 tsp Cardamom powder
A few cashewnuts and kishmish roasted in ghee to a golden brown.
Wash and soak the Basmathi rice for about fifteen minutes. Add the sugar to the milk and bring it to a boil in the pressure cooker. Allow it to boil upto five whistles. After the pressure has been released add the rice and cook upto three whistles. Add the kesar, roasted cashewnuts and raisins. Boil for a couple of minutes and then add the Cardamom powder. Switch off. Cover and keep aside for about 15 minutes to allow the flavours to infuse. By cooking in the pressure cooker, the milk takes on a pleasant pinkish hue.
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