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Gluten-Free Guru

Kheer

Ingredients

  • 2 litres milk
  • ¼ cup basmati rice
  • 1 tbs tapioca pearls (medium size)
  • Approx ½ cup sugar (to taste)
  • ¼ cup evaporated milk
  • 20-25 raisins
  • ½ to 1 tsp ground cardamon
  • ¼ tsp ground nutmeg
  • 8-10 strands saffron
  • Slivered almonds and pistachios for garnish

Method

  1. Rinse the rice and soak in warm water for 5-10 minutes.
  2. Boil milk on low heat, add rice and continue cooking on low heat, stirring continuously to prevent the rice from sticking to the bottom.
  3. Once the rice is well cooked, add sugar. Whisk the mixture to break up the rice. Simmer.
  4. Add cardamon, nutmeg, raisins and tapioca pearls. Continue cooking on low heat till the tapioca pearls are cooked while stirring continuously.
  5. Lastly, add evaporated milk and saffron, cook for 2-3 minutes and remove from heat.
  6. Cool by placing the pot in a cold bath. Stir continuously to avoid any lumps.
  7. Garnish with slivered almonds and pistachios. Serve chilled in summer and warm in winter.