Cardamom Kheer Recipes

KHEER (RICE PUDDING)

Kheer (Rice Pudding) image

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Provided by PATRICK7

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Steps:

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g

CARDAMOM KHEER

Cardamom Kheer image

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Provided by Meera Sodha

Categories Diwali Dessert Rice Pistachio Cardamom Cinnamon Milk/Cream Soy Free Peanut Free Wheat/Gluten-Free Vegetarian

Yield 4 servings

Number Of Ingredients 8

Ingredients

½ cup + 1 tbsp basmati rice
1 tsp ground cardamom
½ tsp ground cinnamon
Scant ½ cup superﬁne sugar, plus 1 tbsp to decorate
3 cups whole milk, plus extra if needed
⅔ cup heavy cream
3 tbsp unsalted pistachios
1½ tbsp dried edible flowers (such as marigolds, roses, lavender)

Steps:

Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible ﬂowers as ﬁnely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

KHEER

Kheer image

An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour.

Provided by justcallmetoni

Categories Dessert

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods
1 1/4 cups sugar
1/4 cup blanched slivered almond
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 tablespoon rose water

Steps:

Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
Remove from the heat. Sprinkle with the rose water.
Serve warm or chilled in dessert bowls.

INDIAN RICE PUDDING (KHEER)

Indian rice pudding (kheer) image

Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 9

Ingredients

½ tsp saffron strands
2 litres whole milk
20 green cardamom pods, pierced with the point of a knife
100g basmati or long grain rice
100g caster sugar
100ml double cream
2 tsp pure rosewater
2 tbsp blanched almonds, shredded
50g raisins, soaked in hot water

Steps:

Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

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