Awadhi Kheer
slow-reduced rice pudding scented with saffron, cardamom and a drop of kewra
Allergens in Awadhi Kheer: milk, tree nuts.
Ingredients
Quantities for 6.
- 1.5 litres, full fat Milk
- 60g, rinsed and soaked 20 minutes Basmati Ricebroken coarsely between the palms for a thicker set
- 120g Sugar
- 1 tsp Gheefor rubbing the pan so the milk does not catchoptional
- 5 green, powdered Cardamom
- a generous pinch, steeped in 2 tbsp warm milk Saffron
- 10, slivered Almonds
- 10, slivered Pistachios
- 1 tbsp Raisinsoptional
- 1/4 tsp Kewra Watera few drops; it dominates quicklyoptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the rice 20 minutes, drain, then crush it lightly between your palms so the grains break in two. Broken rice gives a creamier kheer.
- Steep the saffron in warm milk for 20 minutes before you begin.
- Rub the base of a heavy pan with ghee before adding the milk. It makes the difference between kheer and scorched milk.
Method
- Rub the pan with ghee, pour in the milk and bring it to a boil over medium heat, stirring.
- Add the drained, crushed rice and lower the heat so the milk simmers gently.
- Cook uncovered 45–50 minutes, stirring and scraping the base every 4–5 minutes, until the rice is soft and the milk has reduced by nearly half.Scrape the bottom each time, not just the top. That is where it catches and turns bitter.
- Push the cream that forms on the sides back into the pan as you go.
- Add the sugar and stir 8 minutes until it dissolves and the kheer thickens again.Sugar goes in only once the rice is fully soft; added early it stops the grains softening.
- Stir in the saffron milk and cook 4 minutes until the colour is even.
- Add the cardamom powder, almonds, pistachios and raisins and cook 2 minutes.
- Take off the heat, stir in the kewra water, and let it stand 15 minutes.It thickens noticeably as it cools. Pull it off the heat looser than you want it.
- Serve warm, or chill 2 hours and serve cold with extra slivered pistachios.
Storage
Keeps 3 days refrigerated in a covered container. It sets firm when cold; loosen with 2–3 tbsp warm milk and stir before serving. Do not freeze.
Nutrition Medium estimate
One serving of Awadhi Kheer (294 g) is about 304 calories, or 104 calories per 100 g.
Low protein: 10 g a serving, 13% of the calories
| Per serving294 g | Per 100 g | |
|---|---|---|
| Calories | 304 kcal | 104 kcal |
| Protein | 9.6 g | 3 g |
| Carbohydrate | 43.1 g | 15 g |
| of which sugars | 34.8 g | 12 g |
| Fibre | 0.6 g | 0 g |
| Fat | 10.8 g | 4 g |
| of which saturated | 5.5 g | 2 g |
| of which unsaturated | 4.2 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.