Instant Kheer

• Soak rice for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups full-fat milk
• 1-2 teaspoons desi ghee
• 1/4 cup mixed dry fruits (pistachios, cashews, almonds)
• 1 cup white, long-grain rice
• Small pinch saffron strands
• 1 mini pouch sweetened condensed milk
• Pink rose petals
• Gold leaf (vark)
• Additional roasted dry fruits

1. 1Pour 2-3 cups of full-fat milk into a deep wok or kadai and bring it to a boil on a gas stove.
2. 2Heat 1-2 teaspoons of desi ghee in a separate, flat-bottomed pan.
3. 3Add chopped pistachios, cashews, and possibly almonds to the hot ghee and roast until lightly golden and fragrant.
4. 4Remove the roasted dry fruits from the pan and set them aside.
5. 5Add the pre-soaked and drained rice to the same pan with the residual ghee and gently roast for a few minutes until it becomes aromatic.
6. 6Remove the roasted rice from the pan and set it aside.
7. 7Add the roasted rice and roasted dry fruits to the vigorously boiling milk.
8. 8Crumble a few strands of saffron and add them to the simmering kheer to infuse color and flavor.
9. 9Squeeze in one mini pouch of sweetened condensed milk to the mixture.
10. 10Stir continuously and allow the kheer to simmer until it thickens to a rich, creamy consistency and develops a beautiful yellow color.
11. 11Serve the finished kheer warm, garnished with a delicate pink rose petal, a piece of edible gold leaf, and a sprinkle of additional roasted dry fruits.

These instructions are our analysis of the original video. Watch on YouTube →