Creamy cardamom kheer
Celebrate Diwali with this sweet and creamy cardamom kheer. Slow-cooked to perfection, this dish doesn’t need lots of attention from you.
- 165g basmati rice
- 2.5 pints full-fat milk
- 70g white sugar
- 2 tbsp condensed milk
- ½ tsp saffron
- 1tsp ground cardamom
- Flaked almonds and pistachios for decoration
Wash and drain your rice at least twice. Repeat until the water runs clear and all the starch is removed.
Place in a large deep pan.
Pour in the full-fat milk and stir in the sugar. Simmer on a low heat for around an hour, stirring every 10 minutes to avoid it sticking.
After an hour, add the saffron, cardamom and stir in the condensed milk.
Leave on a low heat and cook for another 30 minutes, stirring every 10 minutes or so.
Take off the heat and serve topped with nuts.