Bohri Kheer
Veg
Rice pudding slow-cooked in whole milk with sugar and a Bohri finishing of saffron, rose water, and kewra — more fragrant than a standard kheer, served chilled in small cups at the end of the Bohri thaal.
Cuisines
Bohri
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full cream milk |
| 1/2 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped pistachios |
| 1 tablespoon | raisins |
| 1 pinch | saffron strands |
| — | rose water (optional) |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes.
- 2 Drain the rice and set aside.
- 3 In a heavy-bottomed pot, bring the milk to a boil.
- 4 Add the soaked and drained rice to the boiling milk.
- 5 Reduce the heat to low and let it simmer, stirring occasionally, until the rice is cooked and the milk thickens.
- 6 Add sugar and continue to cook for another 5-10 minutes, stirring continuously.
- 7 Stir in the cardamom powder, chopped almonds, chopped pistachios, and raisins.
- 8 Soak the saffron strands in a tablespoon of warm milk and add it to the kheer.
- 9 Cook for another 2-3 minutes and remove from heat.
- 10 Optionally, add a few drops of rose water for extra fragrance.
- 11 Let the kheer cool slightly before serving.
Tips
For a richer taste, use a combination of milk and cream.