Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Kheer #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

2 Quart(s) Milk
2 Tablespoon(s) Long-grain rice
9 Cardamon pods, slightly
3 Tablespoon(s) Sugar, or to taste
1 Tablespoon(s) Slivered pistachios
1 Tablespoon(s) Slivered blanched almonds
Combine the milk, rice, and cardamon in a wide, heavy-bottomed
pot.Bring to a boil, then lower heat to medium so mixture does not
boilover. Cook, stirring now and then, until milk is reduced to 4 cups.
Thismay take an hour or more, depending on you pot. Turn off
heat.Remove cardamon pods and discard. Add sugar and most of the nuts.
(Savesome for garnishing.) Mix well. Leave to cool. Cover and
refridgerate.Sprinkle nuts over the top before serving. (May be served
in individualcustard bowls or in one shallow bowl). Serves
four.Source: Madhur Jaffrey's Spice
archives. Downloaded from Glen's MM RecipeArchive,

Scale this recipe to Servings [?]