Kheer is a classic! Made in Indian and Pakistani households all across the world. Kheer is the South Asian version of rice pudding, traditionally spiced with saffron, cinnamon, nutmeg, and cardamom. It has crushed or chopped mixed nuts of different variations and is served warm or cold for dessert.
In my opinion, rice pudding should have no rules. It’s made in different cultures in many different variations.
I love Falooda! A sweet cold, desi version of an ice cream sundae! It is flavored with rose syrup so it got me thinking; what if kheer was flavored with rose. That’s how this fun indulgent recipe was created.
It is sweet and fragrant! The beautiful pink color if festive and can be made for themed parties. I add spices and toppings that really compliment the rose which gives it a balanced flavor. This is one of those recipes where you can’t stop eating it.
This recipe is easily customizable, you can add and subtract based on your taste buds. Up or take down the amount of Rooh Afza to adjust sweetness levels and add spices you enjoy and that would compliment the Rose flavor.
This is also a great make ahead dish, you can make is days ahead, I think the flavors only get better.
Rose Cardamom Kheer Recipe
Creamy, sweet, and indulgent kheer (rice pudding).
Ingredients
- 3/4 cup of rice
- 1/2 gallon of whole milk
- 1/2 cup of Rooh Afza
- 1.5 teaspoons of ground cardamom
- 8-10 pitted dates
- 1/4 cup of pistachios
- 1/4 cup of cashews
- 1/4 shredded unsweetened coconut
Instructions
- Rinse and soak rice for 30 minutes.
- Chop dates.
- In a zip lock bag, place cashews and pistachios. Using a pot or rolling pin smash the nuts lightly until they are broken up to your desired level.
- Drain soaked rice.
- In a large nonstick pot preferably, add your rice, milk, and ground cardamom and let it come to a simmer on medium heat.
- In about 30 minutes, the rice will be well cooked.
- At this point, using an immersion blender grind the cooked rice and milk together for 30 seconds to a minute. You don't want the rice to completely turn to mush but you do want each rice grain to break down.
- Turn the heat down to medium low and let this cook for another 30 minutes, stirring occasionally. Make sure it doesn't stick or burn.
- Now add your Rooh Afza, chopped dates and nuts and continue to let it cook for another 30 minutes, occasionally stirring.
- Serve warm or allow it to cool and serve chilled. Top with shredded coconut and a few chopped nuts.
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