Ingredients:
- 1/2 cup Basmati rice
- 1 liter full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup condensed milk (optional)
- A pinch of saffron strands (soaked in a tablespoon of warm milk)
- 1/4 cup mixed nuts (almonds, cashews, pistachios) - chopped
- 1/2 teaspoon cardamom powder
- Ghee (clarified butter) for greasing kulhads
Instructions:
1. Preparing the Rice:
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Wash and rinse the Basmati rice thoroughly. Soak it in water for about 30 minutes.
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Drain the soaked rice and set it aside.
2. Boiling the Milk:
- In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir continuously to prevent it from sticking to the bottom of the pan.
3. Adding the Rice:
- Add the drained rice to the boiling milk. Continue to cook on medium heat while stirring occasionally.
4. Simmering:
- Simmer the rice and milk mixture until the rice is soft and the kheer thickens. This can take about 20-30 minutes. Keep stirring to avoid sticking.
5. Adding Sugar and Nuts:
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Once the kheer has thickened, add sugar and continue to cook while stirring. The sugar will dissolve, and the kheer will become sweeter.
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Add the chopped nuts, cardamom powder, and the saffron-soaked milk. Stir well.
6. Optional: Adding Condensed Milk:
- If you prefer an even creamier kheer, you can add condensed milk at this stage. Stir it into the kheer and continue cooking for a few more minutes.
7. Preparing Kulhad:
- Grease the inside of clean kulhads with ghee to prevent sticking.
8. Filling the Kulhads:
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Once the kheer reaches your desired consistency, remove it from heat.
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Carefully ladle the kheer into the greased kulhads.
9. Cooling:
- Allow the kulhad ki kheer to cool down to room temperature. The kheer will further thicken as it cools.
10. Serving:
- Serve the Kulhad Ki Kheer chilled or at room temperature. Garnish with more chopped nuts, saffron strands, and a sprinkle of cardamom powder if desired.
Enjoy the authentic and delightful Kulhad Ki Kheer served in earthen pots, which adds a special touch to the experience.