Mughlai Kheer
Veg
The original Mughal rice pudding — basmati simmered in full-fat milk with saffron threads, green cardamom, and a splash of rose water until thick, creamy, and deeply fragrant. Simpler and purer than the regional variants it inspired, this is the court preparation from which all Indian rice puddings descend; served chilled in silver bowls at Mughal state banquets.
Cuisines
Hyderabadi
Mughlai
Delhi
Best for
Dessert
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1/4 cup | basmati rice |
| 1 liter | full-fat milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10-12 | almonds |
| 10-12 | cashew nuts |
| 10-12 | pistachios |
| 1/4 cup | raisins |
| 1 tablespoon | ghee |
| 1 pinch | saffron strands |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
- 2 Blanch the almonds, cashew nuts, and pistachios in hot water for 5 minutes, peel and slice them.
- 3 In a heavy-bottomed pan, bring the milk to a boil, then simmer on low heat.
- 4 Add the soaked and drained rice to the milk, stirring occasionally to prevent sticking.
- 5 Cook until the rice is soft and the milk has thickened, about 30 minutes.
- 6 Add sugar and cardamom powder, stirring until the sugar dissolves completely.
- 7 In a small pan, heat ghee and fry the raisins until they puff up. Remove and set aside.
- 8 In the same ghee, lightly fry the sliced nuts until golden. Add them to the kheer.
- 9 Add the fried raisins and saffron strands to the kheer, stirring well.
- 10 Simmer for another 5 minutes, then remove from heat.
- 11 Serve warm or chilled, garnished with additional nuts if desired.
Tips
For a richer taste, use a mix of whole milk and condensed milk.