Mughlai Kheer

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.