Kheer: Sunrise Delight
This creamy and colorful dessert is a feast for both the eyes and the taste buds! Slow-cooked rice pudding, flavored with cardamom and saffron, is layered with vibrant, fruity mango and topped with a sprinkle of pistachios. It's a dessert that's as beautiful as a sunrise and as delicious as a dream.
Tasty Team
Ingredients
for 2 servings
- ¼ cup basmati rice (53 g), broken
- 2 cups unsweetened coconut milk (500 mL), or whole milk
- ¼ teaspoon ground cardamom (0.5 g)
- ¼ cup granulated sugar (48 g)
- ¼ teaspoon saffron thread, a pinch
- mango, chopped, for garnish
- slivered almond, for garnish
Nutrition Info
- Calories 618
- Fat 42g
- Carbs 58g
- Fiber 5g
- Sugar 32g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Rinse the rice until the water runs clear. Soak the rice in water for 20–30 minutes, then drain.
- In a medium heavy-bottomed pot over medium heat, combine the coconut milk and cardamom. Bring the milk to a gentle simmer, then add the drained rice. Simmer, stirring occasionally so the rice does not stick to the bottom, until the milk is reduced by half and the rice is tender, about 30 minutes.
- Add the sugar and stir until it dissolves. Remove the pot from the heat and stir in the saffron threads.
- Serve the kheer topped with chopped mango and slivered almonds.
- Enjoy!
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