Kheerni
Sindhi-style rabdi — full-fat milk reduced on low heat over hours with continuous stirring, or by the more efficient method of allowing a skin to form repeatedly and folding it into the milk until the volume reduces by two-thirds to a thick, grainy, clotted-cream consistency. Sweetened with sugar and fragrant with cardamom, rose water, and saffron; served cold with lolo or eaten alone in small bowls at the end of a Sindhi festival meal. The kheerni is the Sindhi name for what North India calls rabdi; the Sindhi version is sometimes thicker, with a coarser grain texture from longer reduction. A labour-intensive preparation that signals the importance of a festive occasion.
Cuisines
Best for
Recipe
Ingredients
| 1/4 cup | basmati rice |
| 4 cups | full-fat milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | chopped almonds |
| 1 tablespoon | chopped cashews |
| 1 tablespoon | raisins |
| 1 tablespoon | chopped pistachios |
| — | a pinch of saffron strands |
| — | rose water (optional) |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2 In a heavy-bottomed pan, bring the milk to a boil.
- 3 Add the soaked rice to the boiling milk and reduce the heat to low.
- 4 Cook the rice in the milk, stirring continuously to prevent sticking, until the rice is soft and the milk has thickened, about 25-30 minutes.
- 5 Add sugar and cardamom powder to the mixture, stirring well to combine.
- 6 Continue to cook for another 5-10 minutes until the sugar is fully dissolved and the kheerni reaches the desired consistency.
- 7 In a small pan, lightly toast the almonds, cashews, and raisins until golden.
- 8 Add the toasted nuts and raisins to the kheerni, stirring gently.
- 9 Add saffron strands and a few drops of rose water, if using, and mix well.
- 10 Remove from heat and let it cool slightly before serving.
- 11 Garnish with chopped pistachios before serving.
Tips
For a richer flavor, use a mix of whole and evaporated milk. Adjust sugar according to taste.