Kheer Payesh Recipe: Creamy Rice Pudding with Cardamom & Pistachios
25 minutes
748 reads
About Kheer Payesh Recipe: Creamy Rice Pudding with Cardamom & Pistachios
Indulge in the rich and aromatic delight of Kheer Payesh, a cherished dessert from my childhood and a staple at every festive occasion. This creamy rice pudding is a symphony of flavors, blending the delicate sweetness of rice with the warmth of cardamom and the richness of milk and mawa.The recipe is surprisingly simple, yet the result is a dessert that's both elegant and comforting. It's the perfect ending to any meal or a delightful treat to share with loved ones. Get ready to savor this traditional masterpiece!Each spoonful is a journey back to cherished memories, making it more than just a recipe; it's a piece of heart.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Rice Pudding
- 1/2 cup Basmati Rice
- 1 quart Milk use whole milk for the richest flavor and creaminess.
- 3/4 cup Sugar adjust to your preferred sweetness level.
For the Flavor Boost
- 1/2 cup Clarified Butter mawa (clarified butter (ghee) can be used as an alternative, khoya)
- 1/4 cup Coconut Milk thick, use full fat coconut milk for richness
- 1 tsp Cardamom freshly ground cardamom is ideal.
- 1/4 cup Pistachios chopped or slivered
- Several Rose Petals for garnish; optional
Instructions
Prepare the Rice
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
Cook the Rice Pudding
- In a heavy-bottomed pot, bring the milk to a boil over medium heat. Add the soaked rice and reduce the heat to low. Simmer gently, stirring occasionally, until the rice is cooked through and the milk has reduced slightly (about 20-25 minutes).
Add Sweetness and Flavors
- Stir in the sugar and continue to simmer until the sugar dissolves completely. Then, add the mawa (khoya) and coconut milk and stir until well combined and creamy. Add the cardamom powder and mix thoroughly.
Garnish and Serve
- Remove from heat and let cool slightly. Pour into serving bowls and garnish generously with chopped pistachios and rose petals. Serve warm or chilled.
Recipe Notes
Expert Tips for the Perfect Kheer Payesh
- For extra richness, use full-fat milk and add a tablespoon of ghee (clarified butter) while cooking the rice.
- If you prefer a less sweet kheer, reduce the amount of sugar to your liking.
- Toasting the cardamom pods before grinding them enhances their aroma significantly.
- For a beautiful presentation, consider using a variety of nuts, such as almonds or cashews, in addition to the pistachios.
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Recipe Nutrition
Calories: 419kcalCarbohydrates: 38gProtein: 20gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 49mgSodium: 238mgPotassium: 547mgFiber: 0.5gSugar: 17gVitamin A: 741IUVitamin C: 1mgCalcium: 700mgIron: 0.2mg
Geeta Biswas
Articles: 919
4 Comments
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This looks so tasty! Thank you.
Looks so delectable! Thanks for posting.
This is so tempting! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.