By Ujjainee Roy
September 27, 2024
Kheer, a beloved Indian dessert, is a creamy rice pudding that has enchanted palates for generations. Traditionally made with rice, milk, and sugar, it comes in various flavors and variations across the subcontinent. In this twist, we introduce caramel to create a rich, indulgent version of this classic treat. The addition of caramel adds a delightful sweetness and a hint of richness, making this dessert perfect for festive occasions or as a comforting end to any meal.
– 1/2 cup Basmati rice – 4 cups full-fat milk – 1 cup sugar (divided) – 1/2 cup water – 1/2 teaspoon cardamom powder – 2 tablespoons ghee (clarified butter) – 1/4 cup chopped nuts (almonds, cashews, or pistachios) – 1/4 cup raisins (optional) – 1 teaspoon vanilla extract (optional)
Rinse the Basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain. In a heavy-bottomed pan, combine 1/2 cup of sugar and water over medium heat. Stir until the sugar dissolves.
Allow it to boil without stirring until it turns a golden brown color. Remove from heat and carefully add a splash of hot water (it may bubble). Stir until smooth. Set aside. In a large saucepan, heat the ghee over medium heat. Add the soaked and drained rice and sauté for a few minutes
Pour in the milk and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice is cooked and the mixture thickens (about 20-25 minutes). Once the rice is cooked, stir in the remaining 1/2 cup of sugar, cardamom powder, and vanilla extract
Gently fold in the prepared caramel into the kheer. Adjust sweetness to taste. In a separate small pan, lightly roast the chopped nuts and raisins in a little ghee. Add them to the kheer for added texture and flavor. Let the kheer cool slightly, then serve warm or chilled