“This is one of my favourite Indian desserts. I can still taste the kheer my mum makes – creamy, soft, delicious and so wholesome. I am making this with jaggery, which adds another layer of deep flavour. The best part is that it can be served warm or cold. Opinion is divided as to what is the better way to enjoy this, so make up your own mind.” Chetna Makan, author of Easy Indian Vegetarian
Serves 4
100g (3½oz) basmati rice
1.2 litres (2 pints) whole milk
1 teaspoon ground cardamom
70g (2½oz) jaggery, grated
10g (¼oz) pistachios, chopped
10g (¼oz) almonds, chopped
10g (¼oz) raisins, chopped
Soak the rice in water for 30 minutes, then drain and lightly crush in a pestle and mortar until the rice grains break. Don’t crush to make a paste, just break the grains up.
In a large pan, bring the milk to the boil and add the crushed rice. Cook over a low heat for 30–35 minutes until the rice is fully cooked. Add the cardamom and jaggery, and cook for a further 5 minutes until the jaggery has dissolved.
Sprinkle the kheer with the chopped nuts and raisins, and serve warm or cold.