Kheer, also known as rice pudding, is a popular dessert in South Asian cuisine, particularly in India, Pakistan, and Bangladesh. Here’s a brief history of kheer followed by a recipe:
The origins of kheer can be traced back to ancient Indian texts, where it is mentioned as a sweet dish made from milk and rice. It was a popular dish in the royal courts of ancient India, and over time, it became a popular dessert among the masses.
Kheer is believed to have been introduced to other parts of the world by the Mughals, who ruled India from the 16th to the 19th century. The dish became popular in Iran and other parts of the Middle East, where it is known as “shir berenj”. From there, it spread to other parts of the world, including Europe and the United States.
Ingredients:
- 1 liter full-fat milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped almonds
- 1/4 cup raisins
- Saffron strands (optional)
Instructions:
- Rinse the rice and soak it in water for 30 minutes.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- Drain the rice and add it to the pan. Cook over low heat, stirring frequently, until the rice is fully cooked and the mixture has thickened, about 30-40 minutes.
- Add the sugar, cardamom, almonds, and raisins and stir until the sugar has dissolved.
- Continue to cook for another 10-15 minutes, stirring occasionally, until the kheer has reached your desired consistency.
- Remove from heat and let cool to room temperature.
- Garnish with saffron strands (if using) and additional chopped almonds and serve.
Kheer is a delicious and comforting dessert that is perfect for special occasions or as a sweet treat any time of the day. Its rich and creamy texture, combined with the warm flavors of cardamom and saffron, make it a favorite among dessert lovers all over the world.
