Kheer: The Rose Garden
This dessert is a delicate and romantic delight that's infused with the essence of roses! The kheer is slow-cooked with fragrant rose water and sweetened with a touch of sugar resulting in a creamy and luxurious texture. Topped with a sprinkle of slivered almonds and mango, it's a dish that's as beautiful as a garden and as indulgent as a dream.
Tasty Team
Ingredients
for 2 servings
- ¼ cup basmati rice, broken
- 2 cups unsweetened coconut milk, or whole milk
- ¼ teaspoon ground cardamom
- ¼ cup granulated sugar
- 1 teaspoon rose water
- mango, chopped, for garnish
- slivered almond, for garnish
Nutrition Info
- Calories 617
- 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 rose water.
- Serve the kheer topped with chopped mango and slivered almonds.
- Enjoy!
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