Shahi Kheer

Nutrition values are AI-estimated based on ingredients.

• 4 cups whole milk
• 1.5 cups makhana
• 0.5 cup cooked and mashed rice
• 0.5 cup sugar
• 2 Tbsp blanched and sliced almonds
• 2 Tbsp blanched and sliced pistachios
• 0.25 Tsp crushed cardamom
• Few strands saffron
• 2 teaspoons ghee

1. 1Microwave the makhana for 30 seconds until crisp, then slice them into 2-4 pieces.
2. 2In a heavy-bottomed pan, melt 2 teaspoons of ghee over medium-low heat.
3. 3Add the sliced makhana and sliced almonds to the pan, roast for 2 minutes, stirring continuously.
4. 4Pour in 4 cups of whole milk and 0.5 cup of cooked and mashed rice, then increase heat to medium-high and bring to a boil.
5. 5Reduce heat to medium and let it boil for 18-20 minutes, stirring occasionally, until the kheer thickens.
6. 6Add crushed cardamom, saffron strands, and half of the sliced pistachios; mix well and turn off the heat.
7. 7In a separate small, lightly greased frying pan, caramelize 0.5 cup of sugar over medium heat, stirring occasionally, until it melts and turns golden brown (4-6 minutes).
8. 8Carefully pour the hot caramelized sugar into the kheer mixture in the larger pan.
9. 9Stir the kheer vigorously until the caramelized sugar is completely dissolved and thoroughly mixed.
10. 10Return the kheer to low-medium heat and boil for another 2-3 minutes until it reaches a soft pudding consistency.
11. 11Garnish with the remaining sliced pistachios and serve warm.

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