Dogri Kheer
Veg
Rice pudding with cardamom — whole basmati or short-grain rice simmered slowly in full-fat milk for an hour, sweetened with sugar, and perfumed with cardamom, saffron, and rose water. Served warm or at room temperature in clay cups, garnished with almonds, pistachios, and a strand of saffron. The Dogri version is thicker and more fragrant with cardamom than Bengal's payesh. Made for festivals, births, weddings, and the completion of puja.
Cuisines
Haryanvi
Dogri
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 litre | full cream milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 2 tablespoons | raisins |
| 1 pinch | saffron strands |
| 1 | bay leaf |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 In a heavy-bottomed pan, bring the milk to a boil.
- 3 Add the bay leaf and soaked rice to the boiling milk.
- 4 Cook on low heat, stirring occasionally, until the rice is fully cooked and the milk thickens.
- 5 Add sugar and cardamom powder, and mix well.
- 6 Continue to cook on low heat, stirring frequently, until the kheer reaches the desired consistency.
- 7 Add chopped almonds, cashews, and raisins, and mix well.
- 8 Soak saffron strands in a tablespoon of warm milk, then add to the kheer.
- 9 Stir well and cook for another 2-3 minutes.
- 10 Remove from heat and let it cool slightly before serving.
Tips
For a richer taste, you can add a tablespoon of ghee while cooking the kheer.