Mithila Kheer

Mithila Kheer

Mithila Kheer

Veg

Slow-cooked rice pudding enriched with full-fat milk, sugar, and green cardamom, garnished with freshly grated coconut and saffron — the ceremonial kheer of Mithila served at weddings and pujas.

Cuisines

Maithili

Best for

Dessert

Recipe

Prep: 10 min Cook: 40 min Total: 50 min 2-3 servings

Ingredients

1/4 cup basmati rice
4 cups whole milk
1/2 cup sugar
1/4 teaspoon cardamom powder
2 tablespoons chopped almonds
2 tablespoons chopped cashews
2 tablespoons raisins
1 pinch saffron strands
1 tablespoon ghee

Instructions

  1. 1 Wash the basmati rice thoroughly and soak it in water for 30 minutes.
  2. 2 In a heavy-bottomed pan, bring the milk to a boil over medium heat.
  3. 3 Drain the soaked rice and add it to the boiling milk.
  4. 4 Reduce the heat to low and let it simmer, stirring occasionally to prevent sticking.
  5. 5 Cook until the rice is soft and the milk has thickened, which takes about 30 minutes.
  6. 6 Add sugar and cardamom powder, stirring well to combine.
  7. 7 In a small pan, heat ghee and fry the almonds, cashews, and raisins until golden brown.
  8. 8 Add the fried nuts and raisins to the kheer.
  9. 9 Soak saffron strands in a tablespoon of warm milk and add it to the kheer.
  10. 10 Cook for another 5 minutes, then remove from heat.
  11. 11 Serve warm or chilled, garnished with additional nuts if desired.

Tips

For a richer flavor, use full-fat milk and let the kheer cool to room temperature before chilling in the refrigerator.